Chargrilled chicken with rice, spinach and pea pulao

Method

• Step 1
  Heat a chargrill over medium-high heat. Brush each chicken fillet with 1/2 teaspoon of the oil and cook on preheated chargrill for 4 minutes each side or until just cooked through. Transfer to a plate, cover with foil and set aside.
• Step 2
  Meanwhile: heat remaining oil in a large saucepan over medium heat. Add cinnamon, cloves, cumin and cardamom, and cook, stirring, for 30 seconds or until fragrant. Add onion and garlic, and cook, stirring, for 5 minutes or until onion softens.
• Step 3
  Add the rice and mix well. Stir in the stock, salt and pepper. Bring to the boil over medium-high heat. Reduce heat to low, cover tightly and cook for 20 minutes without lifting the lid.
• Step 4
  Remove from the heat. Use a fork to quickly and gently stir the spinach and peas through the pulao. Replace the lid and set aside for 10 minutes.
• Step 5
  Combine the yoghurt, fresh coriander and ground coriander in a small bowl, and season with salt and pepper. Set aside. Thinly slice the chicken across the grain. Serve the pulao topped with the chicken and a dollop of coriander yoghurt.