- STEP 1
Cook onion, ginger and chicken in the oil in a large pan for 5 minutes, stirring occasionally until onion is beginning to brown.
- STEP 2
Add cumin, turmeric and cinnamon and cook for 1 minute. Tip in rice and cook for a further minute, stirring to coat all the ingredients.
- STEP 3
Pour in the stock, add the apricots and sultanas and cook for 12-15 minutes, stirring occasionally until the rice and chicken are cooked. Cover the pan for the last 5 minutes, stir in the peas about 3 minutes before the end of the cooking time.
- STEP 4
All the liquid should have been absorbed by the time the rice is cooked.
- STEP 5
Season to taste and serve with naan bread or poppadums and mango chutney.