Step 1

Preheat oven to 180°C.

Step 2

Place simmering basket onto mixing bowl lid, then weigh rice into it. Rinse rice until water runs clear. Transfer rice into a round casserole dish (28 cm).

Step 3

Place ginger, garlic, onion and oil into mixing bowl and chop 3 sec/speed 5. Scrape down sides of mixing bowl with spatula.

Step 4

Add cinnamon quills, cardamom, bay leaves, ground coriander, ground cloves, cumin seeds, nutmeg and chilli powder and sauté 5 min/120°C//speed 1.

Step 5

Add chicken and cook 3 min/100°C//speed 1.

Step 6

Add tomatoes, wine, ground turmeric, salt, pepper and 500 g of the water and cook 10 min/100°C//speed 1.

Step 7

Carefully transfer chicken mixture into casserole dish. Add curry leaves and stir well to combine. Cover with a lid or aluminium foil and bake for 25 minutes (180°C). Clean and dry mixing bowl.

Step 8

Place remaining 300 g water into mixing bowl, insert simmering basket, then weigh broad beans into it and cook 10 min/100°C/speed 2. Remove simmering basket with aid of spatula and set beans aside to drain and cool slightly. When cool enough to handle, peel pods and set podded beans aside. Discard pods.

Step 9

Remove casserole dish from oven and add reserved broad beans. Gently stir to combine and scrape rice from edges of casserole dish. Stand, covered, for 15 minutes, fluffing rice every 5 minutes to ensure even absorption. Remove cinnamon quills and whole spices, if desired. Garnish with coriander leaves before serving.