This is an easy and convenient version of the delicious Indian specialty and is packed with delicious spices for an easy dinner.
METHOD
- Using a spice grinder mortar and pestle, or Smeg Hand blender with food processor attachment, grind spices listed in the spice mix
- In a bowl take the chicken, yoghurt ginger garlic salt turmeric and chilli flakes and mix together.
- Mix through spice mix , cover and refrigerate for at least an hour.
- Place rice with 2.5 cups water and salt into steam oven proof dish in oven and steam for 12 minutes.
- The rice should not be totally cooked.
- Remove from oven and stir through olive oil
- Fry onions in second quantity of oil until golden brown but be careful not to burn.
- In 20-25 cm deep steam oven proof bowl or dish place chicken on the bottom and layer, sprinkle over coriander and mint leaves and then layer with half the rice.
- Spoon over onion, then top with remaining rice.
- Cover with tinfoil and steam at 100C for 1 hour
- Garnish with coriander and mint when serving.
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Ingredients
Serves 4
Spice mix:
1 large cinnamon stick
4- 6 cardamom pods
6 cloves
2 bay leaves
1/2 tspn lemon pepper
For the marinated chicken:
500gms chicken breast or thigh sliced
1/2 cup natural unsweetened greek style yoghurt
1T grated ginger
1 t minced garlic
1/2 t salt
1 tsp ground turmeric
1/2 tspn dried chilli flakes
2 cups basmati rice, rinsed
1tspn salt
1 T olive oil
Handful chopped fresh coriander
2 T chopped fresh mint
2T more oil
3 large onions, finely sliced
More Coriander and mint leaves to garnish
