Chicken pilaf

• 2 cups rice
• 1/3 cup oil
• 1 large onion, chopped
• 2 tbsp cumin seeds
• 1 tbsp crushed garlic
• 1 kg skinless chicken fillets, diced
• 4 cloves
• 6 black peppercorns
• 1 large tomato, diced
• 1/2 cup yoghurt
• 2 tbsp salt
• 1/2 tbsp lemon juice
• 1/2 tbsp cayenne pepper
• 6 small potatoes, quartered
• 1 tbsp fresh coriander leaves
• 3 cups water

1. Heat oil in a large saucepan over medium heat and fry onion until golden brown. Add cumin seeds and fry for a further minute.
2. Add chicken, cloves, garlic and peppercorns and fry for a few minutes.
3. Add tomato, yoghurt, cayenne pepper, salt and lemon juice and cook for 10 minutes.
4. Add rice, potatoes, coriander leaves and enough water to cover ingredients by about 2 cm. Bring to the boil and stir then reduce heat.
5. Cover and cook over low heat for around 15 minutes or until the water has evaporated.
6. Serve piping hot with fresh salad.