Step 1

Place garlic and ginger into mixing bowl, then chop 5 sec/speed 7. Transfer into a small bowl and set aside.

Step 2

Place oil and onion into mixing bowl, then heat 1 min 30 sec/120°C/speed , without measuring cup.

Step 3

Add chicken, ¼ teaspoon of the salt and ¼ teaspoon of the pepper, ensuring chicken is evenly distributed in mixing bowl, then start High Temp. . Scrape down sides and base of mixing bowl with spatula.

Step 4

Add tomatoes, tomato paste, Kashmiri chilli powder, ground turmeric, ground cumin, ground coriander, remaining ½ teaspoon ground black pepper, 1 teaspoon salt and reserved chopped garlic and ginger, then cook 2 min 30 sec/120°C//speed  *, without measuring cup. *

Step 5

Place simmering basket onto mixing bowl lid and weigh rice into it. Thoroughly rinse rice until water runs clear.

Step 6

Add 550 g of the water and rice into mixing bowl, then stir with spatula.

Step 7

Add cinnamon quill and cardamom pods through hole in mixing bowl lid and then start Rice Cooker , placing simmering basket instead of measuring cup onto mixing bowl lid. Transfer into a thermal serving bowl or other large bowl, then gently fluff with a fork to separate grains if needed. Clean mixing bowl.

Step 8

Place eggs and remaining water (to 1 litre mark) into mixing bowl, then start Egg Boiler /Medium. Use a slotted spoon to carefully transfer eggs into simmering basket and run under cold water to stop the cooking process. Peel and quarter eggs and place on top of rice.

Step 9

Garnish with with yoghurt, fresh coriander leaves, chillies and cashews before serving warm.