Fry chopped onions till golden brown, add 500 g cubed chicken or lamb, 1 tsp salt, few cloves, cardamom pods and cinnamon sticks, 2 tsp ginger and garlic paste, chilies to taste, 1 tsp ground coriander powder, cook till almost soft and add 3 grated carrots, cook for a few minutes more, and add washed rice.
Bring to the boil and reduce the heat to lowest and steam till the rice is soft.
Serve with dhai and poppadoms or sambals.

Prepared, tried and tested by: Faye Abrahams‎