By Karen Lindsey and Professor Fionnuala McAuliffe
5 green cardamom pods
300g basmati rice
Salt and freshly ground black pepper
1 large onion, peeled and finely sliced
4 garlic cloves, peeled and finely chopped
1 tbsp root ginger, peeled and finely chopped
½ tsp turmeric
1 tsp ground cumin
1 tsp ground coriander
½ tsp cayenne pepper
1 bay leaf
5cm cinnamon stick
4 skinless and boneless chicken breasts, cut into chunks
800ml chicken stock
2 tbsp chopped coriander
4 tbsp flaked almonds
- Break open the cardamom pods by crushing them lightly with the flat side of a large knife. Remove the seeds from the open pods and crush in a pestle and mortar.
- Place the rice in a large dish and cover with boiling water.
- Melt the butter in a large saucepan on a medium heat and add the onion, garlic, ginger, ground spices, bay leaf, cinnamon stick and crushed cardamom seeds. Cook for 10 minutes, stirring occasionally, then add the chicken and stir-fry for 3 minutes.
- Drain the rice and rinse under cold running water, then stir into the saucepan with the chicken and spices. Add the raisins, pour over the stock and season with black pepper. Stir all the ingredients together and bring to the boil, then reduce the heat, cover with a lid and simmer for 8-10 minutes or until the rice is cooked.
- Remove from the heat and stir in the coriander and flaked almonds. Serve with steamed vegetables of your choice.