Add the cloves, cinnamon sticks, cardamom pods, peppercorns and cumin seeds to some hot oil in a pan, and fry until fragrant. Put in the diced onion and cook until it is golden brown.

The chicken goes in next, along with the garlic, ginger, hot cayenne pepper, diced tomato, yoghurt and lemon juice. Cook on gentle heat until the chicken is nearly done.

Add the rice, potatoes and some salt, top up with water or mild flavoured stock to liberally cover all of the ingredients in the saucepan. Gently mix together.

Partially cover the pan and cook for about 15 minutes, until the potatoes are cooked through, and most of the liquid has been absorbed or has evaporated. Check for seasoning.

Set the oven for 150°C 300°F

Transfer the pilaf to an oven proof casserole and leave in the pre-heated oven for a further 15 minutes.

Scatter the shredded coriander leaves on top before serving.
Warn your guests that they may find large pieces of cinnamon stick or the cardamom pods in their serving.

after a recipe on a “Maharajah’s Choice” rice sack!