Fill a large saucepan with water and mix in a teaspoon of sea salt. Rinse the Basmati rice thoroughly then place in the salted water and leave to soak for at least 2 hours. Meanwhile, fill a mug with a couple of dessert spoons of luke warm water then add the saffron and leave to infuse. When ready to cook, place the saucepan of rice on a high heat with a lid on and bring to the boil, then simmer for 3 minutes before draining and leaving in a sieve. In a large saucepan (heavy bottomed iron is best, but I used a normal aluminium one) place the 80 ml of oil and half of the saffron and infused water from the mug. Put on a medium heat then add a thin layer (roughly 2 cm) of the rice to the bottom. Leaving a gap at the edges, now add the remaining rice building into a cone, then use a spoon to make a well in the middle and pour in the rest of the saffron water and the melted butter. Take a clean kitchen cloth and wrap this around the inside of the lid before placing on top of the saucepan and closing firmly. Cook on the medium heat for 4 minutes then reduce to a very low heat and steam the rice for one hour.

While this is cooking, heat your oven to 100 degrees Celsius. Trim the chicken breasts of any fat and sinew then set aside. Take the sausages and slice across to form coin shapes and then set aside. Continue by removing the top of the peppers (capsicums), washing them thoroughly then slicing in half and removing the white bits and seeds inside and discarding. Then slice the peppers into thin fingers and cut in half. When the preparation is done, heat a teaspoon of vegetable oil in a large frying pan and, when hot, reduce to a medium heat then add the chicken breasts and fry for 5 minutes on each side before placing in the oven to stay warm. Use the same pan then add the sausage coins and cook until golden brown and cooked through on both sides before adding to the chicken in the oven. Now add the red peppers and stir fry in the sausage fat for a good 4 – 5 minutes and while this is cooking, wash the cherry tomatoes then add to the frying pan with powdered fenugreek and salt as well as pepper. When the 5 minutes are up, add the stock and stir well while simmering to half of the mass. Remove 4-5 dessert spoons of the stock to a large measuring jug then add the soured cream and use a whisk to mix together before adding to the pan again and mixing through.

When the rice is ready, serve onto plates not forgetting to scrape off and add the crust formed on the bottom of the saucepan (this is the best/most tasty bit!), then serve the chicken breasts and sausage coins before topping with the sauce.