Spiced Chicken Pulao

Grate ginger and garlic, place in a bowl with ½ teaspoon salt and mix to make a paste. Add ½ tablespoon garam masala and stir to combine. Add chicken and mix to coat thoroughly in marinade. Set aside for 10 minutes to marinate.

While chicken is marinating, rinse rice and soak in 300ml cold water.

Thinly slice onion. Heat oil in a large saucepan over medium-high heat. Add onion, bay leaves and ½ teaspoon salt and cook, stirring occasionally, for 10 minutes or until deep golden. Reduce heat to medium-low.

Remove ½ tablespoon fried onion from saucepan and set aside. Add remaining garam masala, chicken and 2 tablespoons yoghurt to saucepan and cook, turning chicken occasionally, for 10 minutes or until golden.

Add rice with soaking water and turmeric. Increase heat to high and bring to the boil. Reduce heat to medium-low. Cover and cook for 15 minutes. Remove from heat and allow to rest for 5 minutes before serving.

Mix reserved onion with remaining yoghurt and season with salt. Pick coriander leaves from their stems. Serve chicken pulao topped with onion raita and coriander leaves.