Ashana Sinha
Take 6 tbsp sunflower oil,2 tsp cumin seeds,2 red onions,2 tsp freshly grated ginger, 1 tsp crushed or grated garli,1 green chilli, 1 tbsp yoghurt,650g basmati rice.
Put all the ingredients in a large pan with 2 pints of water, bring to the boil and simmer for 30 minutes.
Then heat oil in a pan and add cumin along with onions, ginger, garlic and chillies. Cook until everything is light brown.
Add yoghurt in the pan and cook for 5 minutes until all the water evaporates.
Add the rice into the cooked chicken and transfer it into a pot.
Add your choice of seasoning then cover with atta and turn the heat to it's lowest flame. Cook for 10–15 minutes.
Take the lid off, fluff up the rice and serve it hot.