Step 1

Heat the oil in large saucepan over medium heat. Add the onion and garlic, and cook for 2 minutes or until the onion is soft. Add the cumin, garam masala and turmeric, and cook, stirring, for 30 seconds or until aromatic.

Step 2

Add the chicken and rice, and cook, stirring to coat, for 1 minute.

Step 3

Add the stock and capsicum. Bring to the boil. Reduce heat to medium-low. Cover. Simmer for 10 minutes or until the liquid is absorbed and the rice is tender.

Step 4

Divide the pilaf among serving dishes. Top with the spinach to serve.