Ingredients : Serves 4

Preparation:

• Rinse the rice under cold water until the water runs clear.

• Drain and leave for 30 minutes. Heat the oil in a large saucepan over medium heat and stir in the onion, garlic and ginger. Cook, covered, for 5 minutes, or until the onion is browned. Increase the heat to high, add the chicken and cook, stirring, for 3-4 minutes or until the chicken is lightly browned.

• Stir in the mushrooms, almonds and garam masala. Cook, covered for 3 minutes or until the mushrooms are soft.

• Remove the lid an cook, stirring, for 2 minutes, or until the liquid evaporates. Remove the chicken pieces from the pan.

• Add the rice to the pan and stir for 30 seconds, or until well coated in the mushroom and onion mixture. Pour in 375 ml water and bring to the boil, stirring frequently to prevent the ingredients catching on the bottom of the pan.

• Cook for 2 minutes, or until most of the water has evaporated. Return the chicken to the pan, reduce the heat to low and steam, covered, for 15 minutes or until the rice is cooked.

• Meanwhile, combine the yoghurt and chopped coriander in a small bowl. Fluff the rice with a fork, then divide among serving bowls. Top with a dollop of the yoghurt mixture and garnish with coriander leaves.