3 tbsp Ground nut oil
1.5kg chicken thigh fillets, chopped
800g onions, roughly chopped
2 tbsp water
1 tbsp cumin seeds
1 tbsp coriander sees
6 cardamom pods, pounded
3 cinnamon sticks, halved
4 cloves garlic, crushed
400g basmati rice, washed
5ooml water (extra)
500ml chicken stock
2 red chillies, chopped
Heat the oil in a large frying pan, brown the chicken in batches. Add the butter and melt. Soften the onion and remove half.
Add the 2 tbsp water to the pan and cook stirring until the onion is caramelised, remove from the pan and set aside.
Grind the spices and return to the pan with the first batch of reserved onions. Cook, stirring for 5 minutes, Add the rice and garlic and stir well.
Return the chicken to the pan with the extra water and the stock. Simmer , with a lid for 30 minutes without stirring until the rice is tender.
Add all but 1 tbsp of the reserved onion to the pan, stir to combine.
Serve the chicken sprinkled with the remaining onion and chilli.