Instructions

1. COAT: Use a medium bowl to mix ground spices Pack 1, the oil, yoghurt, water, garlic & ginger. Add the chicken and coat. Marinate for up to 24hrs if time allows.

2. PART COOK RICE: Boil 1 1/2 litres of water in a medium/large sized pan. Add the rice then empty in whole spices Pack 2 and salt Bol for only 4mins. Drain and set aside in the sieve, keeping in the whole spices.

3. PART COOK CHICKEN: Using the now empty pan, add the marinade and the chicken and cook on a medium/low heat for 5mins. Turn meat and cook for another 5mins. Remove the pan from the heat.

4. LAYER ON TOP OF THE CHICKEN: With the part cooked chicken and marinade still in the pan, scatter on half the part cooked rice, then about half of the dried onions Pack 3. Layer on the remainder of the rice and then the rest of Pack 3. Place small knobs of butter over the top. Don’t stir.

5. COOK, SET ASIDE & SERVE: With the lid on, cook on a medium heat until you hear it bubbling. Set to a low heat, with it still bubbling for 25mins. Remove from heat and rest for 10mins with the lid still on. Cut up the meat and serve.