Ingredients

• 350g basmati rice
• 1 cinnamon stick
• 4 cloves
• 4 curry leaves
• 4 cardamom pods
• 1 tsp turmeric
• 1 tsp Sea salt
• 2 tbsp rapeseed oil
• 1 knob butter
• 1 red chilli, deseeded and finely chopped
• 75g cashew nuts
• 2 eggs
• 6 spring onions, trimmed and finely sliced
• Freshly ground black pepper

Method

• Soak the rice in cold water for 5 minutes, then rinse well.
• Bring 600ml water to the boil, add the rice, cinnamon, cloves, curry leaves, cardamom, turmeric and salt and mix well.
• Bring back to the boil, cover and simmer for 10-12 minutes until the water has been absorbed, until just cooked with a bite.
• Remove from the heat and leave for a further 5 minutes.
• Add the oil and butter to a wok, over a medium heat, add the chilli and cashew nuts and stir fry for a minute, then add the beaten eggs and cook until the eggs are set.
• Add the cooked rice and spring onion, mix well and taste, season with black pepper.
• Serve immediately with the chicken.