Chicken tenderloin fillets, trimmed and cut into small pieces
Swiss brown mushrooms, sliced
Silvered almonds, toasted
Garam masala, dry roasted
Finely chopped coriander (cilantro) leaves, for garnishing
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
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
Garam masala is a mixture of ground
spices that usually includes cinnamon, black pepper, coriander, cumin,
cardamom, cloves and mace. Available in the spice aisle of the