Ingredients

• 1 large onion, finely sliced
• 6 tablespoons vegetable oil
• 1 1/2 lbs boneless chicken or 1 1/2 lbs lamb, cut into small chunks
• 1 -2 garlic clove, peeled and crushed
• 8 ounces yogurt
• salt
• 1/4-1/2 teaspoon ground red pepper
• 1 teaspoon coriander powder
• 1 lb basmati rice
• 1/4 teaspoon saffron, soaked in about 1 tablespoon warm water
• 1 teaspoon ground cardamom

Instructions

1. Fry the sliced onion in the oil until soft and golden brown. Add the chicken or lamb pieces and fry until golden brown. Add the garlic and fry for a minute or two. Now add the yogurt, salt, red pepper and ground cilantro. Simmer over a medium heat until the meat is tender (about 40 minutes).

2. Meanwhile wash and soak the rice in plenty of water for about 30 minutes.

3. Bring 5 cups water to a boil in a large pan and add the rice. Bring back to a boil and cook for 2 to 3 minutes, then strain in a colander.

4. Take one half of the rice and put in a large pan. Add the chicken and its juices. Add the remaining half of the rice and s sprinkle the saffron and cardamom and a little more red pepper over it.

5. Cover the pan with a tightly fitting lid and increase the heat for a minute or so to bring back the juices to a boil, then place the pan in a preheated oven at 300°F for about 45 minutes.