This recipe is a lighter, healthier and faster version of the classic Indian rice dish. My family really enjoys this because it’s a one pot meal so it’s not heavy on the washing up, just put it in the middle of the table and enjoy!

Ingredients

A whiff of delicious fragrance. | Photo courtesy of Ben Kiely.

• 300 g Basmati rice

• 25 g Butter

• 1 Large onion, finely sliced

• 1 Bay leaf

• 3 Cardamom pods

• 1 Small cinnamon stick

• 1 tsp Turmeric

• 4 Skinless chicken breasts cut into large chunks

• 4 tbsp Indian curry paste

• 85 g Raisins

• 850 mL Chicken stock

• 1 Bunch chopped cilantro and toasted flaked almonds to serve

Method

1. Soak the rice in warm water, then wash in cold until the water runs clear.

2. Heat butter in a saucepan and cook the onions with the bay leaf and other whole spices for 10 minutes

3. Sprinkle in the turmeric, then add chicken and curry paste and cook for 6-8 more minutes

4. Stir the rice into the pan with the raisins, then pour over the stock.

5. Place a tight-fitting lid on the pan and bring to a hard boil, then lower the heat to a minimum and cook the rice for another 5 minutes

6. Turn off the heat and leave for 10 minutes. Stir well, mixing through half the coriander. To serve, scatter over the rest of the coriander and the almonds.