2 tablespoons oil
10 whole cardamom pods
8 whole cloves
1 cinnamon stick
2 bay leaves
1 small red onion, chopped
1 teaspoon grated ginger
2 cloves garlic, crushed
2½ teaspoons garam masala
2½ teaspoons ground cumin
2 teaspoons turmeric
600g chicken thigh fillets, diced
1½ cups basmati rice
2¼ cups chicken stock
1 cup fresh or frozen peas
¼ cup chopped coriander

TO SERVE
Thick yogurt
Mango Chutney

1. Heat oil in a pan. Fry cardamom pods, cloves, cinnamon stick and bay leaves until fragrant. Add onion and fry until golden. Add ginger and garlic, continue to cook 2 minutes. Add ground spices and cook on low heat for a further minute.
2. Remove from heat. Stir in chicken and rice. Place into solid stainless steel tray and pour in the stock.
3. Steam 100ºC for 18 minutes.
4. Add peas to rice and steam a further 2 minutes.
5. Remove from steam oven, cover with foil and rest 3-5 minutes.
6. Stir in chopped coriander and serve with yoghurt and mango chutney.


Serves 6