Method

1. To cook the rice, in a saucepan, add 1 cup of rice to 2 cups of cold water and bring to the boil. Reduce heat and simmer, covered for 25 minutes. Remove from heat and stand, covered for 5 minutes.

2. Combine the onions and 1 cup of the water in a medium saucepan and simmer until the onions are soft. Drain then puree with a blender.

3. Keep a few pistachios for garnishing. Place the remainder with the green chillies in a food processor and blitz into a coarse paste. Set aside.

4. Combine the oil and the onion puree in a non-stick frypan over medium heat and cook for about 5 minutes but make sure you don’t brown the onions. Add the garlic ginger paste and sauté for about 1 minute. Add the coriander and the pistachio and chilli paste and cook until fragrant.

5. Add the chicken with ¼ cup of water and simmer for about 15 minutes or until the chicken is cooked through. Stir in the yoghurt or cream and the garam masala.

6. Garnish with pistachios and spoon over the rice. Serve immediately