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Method:
Wash and soak Basmati rice in water mixed with turmeric powder for 30–35 minutes. Drain rice in a colander.
Heat margarine and fry ingredients (A) until fragrant. Add 2 tablespoons yogurt and 1/2 teaspoon salt. Mix in (B) and chicken. Fry well, then add in another 2 tablespoons yogurt and remaining salt. Continue to fry until chicken is tender. Leave aside.
Heat oil and ghee in a clean wok. Put in cinnamon stick and fry until fragrant. Add the remaining yogurt to mix. Toss in rice to mix, then transfer the well-mixed ingredients into a rice cooker.
Add sufficient water to a level that is 2cm above the rice. Cook rice for 20 minutes.
Open the rice cooker and add in the precooked chicken and continue to cook until rice is done. Add garnishing before serving.
300g Basmati rice
1/4 tsp turmeric powder
4 tbsp margarine
250ml plain yogurt
1 tsp salt
900g chicken, chopped into large pieces
80ml cooking oil
2 tbsp ghee
5cm cinnamon stick, lightly smashed to break up
(A)
4 slices ginger
10 shallots, thinly sliced
3/4 tsp turmeric powder
1 tsp coriander powder
(B)
5 cloves garlic
1 star anise
5 cardamoms, lightly smashed
1 tsp ground fennel
1 tsp poppy seeds
Garnishing
10–15 cashew nuts, deep-fried
50g raisins
1–2 tbsp shallots crisps
