500 grams basmati rice, wash and soak for about 10 - 15 minutes and drain
Water based on the rice (1 cup dry rice = 1 cup water)
1 screwpine leaf
½ chicken, trim off all the skin and fat, cut into 5 pieces
3 large onions, diced
4 cloves of garlic, diced
5 cm ginger, diced
5 fresh large tomatoes, diced
1 tbs tomato puree
5 pieces of cardamoms
3 pieces of cloves
3 cm cinnamon stick
1 tsp pepper powder
½ cup olive oil
½ cup of mint and coriander leaves, coarsely shredded
Salt to taste

Garnishing:
½ cup of roasted cashew
½ cup roasted sliced almonds
Crispy fried sliced shallots

Heat olive oil in pot and quickly stir fry the cinnamon, cloves and cardamoms for 1 - 2 minutes. Do not allow to overbrown or it will taste bitter. Add all the diced ingredients and cook for about 5 - 10 minutes. Stir the mixture well until softened.

Add the chicken pieces, tomato puree, salt, pepper and shredded coriander and mint leaves. Stir well and allow the chicken to be ¾ cooked. The thick chicken gravy/sauce is required to cook the rice. Remove about 3 - 4 tablespoons of the thick gravy. Simmer the chicken until semi dry or oven roast until slightly brown.

In the meantime, boil water and screwpine leaf in the rice cooker. Once the water reaches boiling point, add the chicken gravy. Sprinkle salt to taste. Allow to boil again. Then add the rice. Give one good stir, put the lid on, and allow rice to cook until fluffy.

Garnish with roasted cashew and almonds, and sprinkle with sliced shallots. Serve with the roasted chicken, vegetable dalca and a plate of salad.