This dish is loaded with delicious, fragrant spices that add a wonderful, authentic flavour to the dish. There’s cloves, cardamom, fennel and coriander which often feature in traditional Indian cookery.
Preheat oven to 180°C.
Heat the butter in a large, oven proof pan on a low heat and add the cloves, cardamom and fennel seeds. Gently fry for around a minute then add the onions.
Add the coriander, cumin, chilli powder, turmeric, cinnamon, chopped tomatoes, bay leaves and stock and bring to the boil.
Add the rice, mix through, cover with a tight fitting lid then place into the oven for 40 minutes minutes until the chicken is cooked and the rice is tender.
Serving Size 1
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.