Ingredients
225g basmati rice (Get this ingredient now)
400g chicken (Get this ingredient now)
1 tbsp vegetable oil (Get this ingredient now)
1 medium onion, chopped (Get this ingredient now)
1 teaspoon ginger, crushed (Get this ingredient now)
1 1/2 tsps garlic, crushed (Get this ingredient now)
1 large tomato, chopped (Get this ingredient now)
1 tsp ground cinnamon (Get this ingredient now)
1/2 tsp ground cloves (Get this ingredient now)
1 tsp green chillies, crushed (Get this ingredient now)
1 tsp garam masala (Get this ingredient now)
600 ml water
Directions
Wash the rice and leave it to soak in cold water for 20 minutes
Remove the skin from the chicken(not must)
Cut the chicken into bite size pieces and transfer to a saucepan. Add enough cold water to cover the chicken and bring it to the boil. As soon as the water starts to boil, turn off the heat and drain off the water.
heat the oil in a large non-stick pan, add the onions and cook until brown. Stir in the ginger and garlic and then the tomato. Cook for a minute and then add the remaining ingredients except for the rice, followed by the chicken.
Add 50ml of the water and cook on a high heat for 5 minutes. The reduce the heat and simmer for 10 minutes.
Add the rice and the remaining water. Cover and cook on a high heat until it starts to boil, then reduce the heat to low and cook until all the water has evaporated.
Remove from the heat and allow to stand for 5-10 minutes before serving.