1 chicken washed and dejoined

1 onion peeled and chopped

½ cup oil

1 Tbsp grated ginger

1 tsp crushed garlic

2 tsp fine red chillies

Pounded green chillies to taste

¼ cup pounded coriander leaves

Juice of 1 lemon

½ tsp saffron, crushed

1 Tbsp boiling water

2 potatoes, peeled, quartered & fired

2 cups partially cooked basic rice

For Garnish:

Sliced of tomato

Sprigs of parsley

To serve:

Spiced yoghurt

Method:

Braise onion till light brown. In a bowl combine the chicken, ginger garlic, red and green chillies, coriander, lemon juice and saffron mixed in boiling water.

Add chicken to onions with little water and cook over medium heat until almost tender.

Place to ¾ cup oil in a pot. Sprinkle 1 cup the semi – cooked rice over the oil then place the chicken and potatoes over the rice. Finally top with remaining rice.

Make a few holes in the rice with the back of a wooden spoon. Pour1/4 cup water over the rice and seal tightly with lid. Place over high heat for 10 minutes or until it begins to steam well, reduce heat and cook a further 30 – 40 minutes or until cooked through.

Spoon onto a platter and garnish with tomato and parsley.

Serve with spiced yoghurt