the ingredients.

peel your onion, ginger and garlic

chop onion to a medium thickness

put oil in heavy bottom saucepan on full flame

add your onions and brown. this means cook until a bit scorched, it's necessary for the recipe.

add in grated ginger, stir

add in cumin seeds, stir

crush in your garlic, stir

add in four or five cloves, stir

now add in one big cooking spoon or about a third of a tall tub of natural yoghurt.

stuff will scorch and stick to the bottom of the pan, use the yoghurt to loosen, lower heat and stir. add salt and pepper.

check your meat is not cut too large and cut to about an inch in thickness. you need thigh for the fat which adds flavour.

put into mix and stir.

put 25 mins on the timer.

add enough water up to a third of the pan depth, them cover on a low simmering heat. hot or cold water is fine.

now grab a coffee while the meat cooks.I like a cappuccino. keep an eye on the meat and stir occasionally, add water if drying out. the longer at lower heat the better

check meat is cooked, cook longer if necessary. add peas, stir

wash rice.

after 15 mins it should look like this, have a stir to ensure it doesn't stick to the bottom of the pan. it's not necessarily fully cooked, you need to do the next stage to avoid mushy rice.

put a dry, clean, absorbent cloth, tea towel or whatnot on top of pot, and put top back on, turn off gas and leave alone for 10 minutes or so. this draws out any excess moisture.

all done! stop yourself from eating that....