This is an easy and convenient version of the delicious Indian specialty and is packed with delicious spices for an easy dinner.
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
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
