|375 ml||basmati rice|
|2||onions — chopped|
|4||garlic cloves — finely chopped|
|5 cm||ginger — grated|
|6||chicken breasts — boneless, sliced|
|5 ml||chilli powder|
|5 ml||ground cumin|
|10 ml||ground coriander|
|2.5 ml||ground cinnamon|
|ground nutmeg — pinch|
|180 ml||plain yoghurt|
|seedless raisins — handful|
Wash the rice thoroughly several times until the water is clear.
Drain and put in a pan with enough cold water to cover it. Add the salt and bring the water to a boil. Then reduce the heat. Cover and cook for 10 minutes or until holes appear on the top of the rice and all the water has been absorbed.
Heat the oil in a frying pan over medium heat. Add the onions, garlic and ginger and fry for 3 minutes until soft and brown.
Add the chicken and stir-fry for 5 minutes. Add the spices and stir for 1 minute, then stir in the yoghurt and simmer for 2 minutes. Add the sugar, raisins and rice the cover.
Put over a low heat and cook for 10 minutes.
Remove from the heat and leave to rest for 5 minutes.
Serve warm with sambal.