Heat oil in a large, deep frying pan or shallow flameproof casserole on high. Cook chicken pieces for 2 minutes each side, until golden. Set aside.
e heat to medium and sauté onion in same pan for 3 minutes, until golden. Add turmeric and cook, stirring, for 1 minute. Mix in rice and stir for 3-4 minutes, until translucent. Stir through stock and spices and season. Return chicken to pan, pushing down into rice.
Cover and cook on low heat for 15 minutes. Add peas and cook for another 8-10 minutes, until chicken is cooked through
and liquid absorbs. Serve.


  • ¼ cup (60ml) olive oil
  • 4 chicken breast fillets, halved
  • 1 large onion, finely sliced
  • 1 teaspoon turmeric
  • 2 cups (400g) long grain rice, washed
  • 4 cups (1L) hot chicken stock
  • 8 peppercorns
  • 4 cardamom pods, lightly crushed
  • 2 whole cloves
  • 1 stick cinnamon
  • 1 cup (120g) fresh or frozen peas