Ingredients:

• 4 tbsp. Vegetable oil
• 4 Potatoes, peeled and sliced in half
• 2 Onions, chopped finely
• 2 Garlic cloves, minced
• 1 tbsp. Minced fresh ginger root
• 2 Tomatoes, peeled and chopped
• 1 tsp. Salt
• 1 tsp. Ground cumin
• ½ tsp. Chili powder
• ½ tsp. Ground black pepper
• ½ tsp. Ground turmeric
• 2 tbsp. Plain yogurt
• 2 tbsp. Fresh mint leaves, chopped
• ½ tsp. Ground cardamom
• 1 Cinnamon stick
• 1 Whole skinless chicken, sliced into chunks

For the Rice:

• 450g Basmati rice
• 2 ½ tbsp. Vegetable oil
• 1 Onion, diced
• 5 Cardamom pods
• 3 Whole cloves
• 1 Cinnamon stick
• ½ tsp. Ground ginger
• 1 pinch Powdered saffron
• 4 cups Chicken stock
• 1 ½ tsp. Salt

Directions:

1. In a large Cast Iron Skillet, heat 2 tablespoons of oil. Add the potatoes and fry until lightly browned, +- 3 to 5 minutes. Set the potatoes aside on a paper towel to drain the excess oil.
2. Add the remaining 2 tablespoons of oil to the skillet and fry onions, garlic, and ginger. Stir frequently until the onion are golden. Add the salt, cumin, chili powder, pepper, turmeric and tomatoes, and cook +- 5 minutes while stirring constantly. Stir in yogurt, mint, ground cardamom, and cinnamon stick. Leave to cook over low heat, stirring occasionally, until the tomatoes are cooked.
   Tip: If the mixture becomes too dry and starts to stick to the surface of the skillet, add some hot water.
3. When the mixture is thick, add the chicken and stir well until coated. Cook over low heat +- 45 minutes, or until the chicken is tender.
4. While the chicken is cooking, prepare the rice. Wash rice thoroughly and soak for about 30 minutes. Drain in colander and set aside.
5. Heat oil in a No. 12 Bake Pot. Stir in the onion and fry until golden. Add cardamom pods, cloves, cinnamon stick, ground ginger, and saffron. Gradually stir in rice until coated with spices.
6. In a separate pot, heat the chicken stock and salt until hot and pour over rice.
7. Gently stir in the cooked chicken mixture and potatoes and bring the Bake Pot to a boil. Cover the pot and reduce the heat to very low. Leave to steam for 20 minutes without lifting the lid or stirring.
8. Serve and enjoy immediately with fresh mint garnish!