Chicken Tikka kebabs with yogurt chutney dip, cauliflower and basmati rice pilaf

Step 1: Rice

• Add a little oil to wok or frying pan and place over medium heat.
• Add onions to the pan and season with a pinch of salt, then continue to fry until soft, then take out and set aside.
• Fry the rice with a little oil in the same pan for 1 minute and season with salt.

Gas Hob (100g rice with 150g water)

• Combine the onions and the rice, add water, bring to boil on medium to high heat. (Take off the lid if the water starts to overspill.)
• Turn down to low, cover with lid and cook until water is fully absorbed. (approximately 10 minutes)
• Turn the gas off, add in raisin and rest for 10 to 15 minutes with lid on.

Microwave (100g rice with 200g water)

• Combine the onions and the rice, add water, microwave on high for 10 to 15 minutes with no lid.
• Take out of the microwave, add raisin in and cover with lid and let it rest for 10 to 15 minutes.

Step 2: Chicken (while the rice is resting)

• Add generous amount of oil to the frying pan and place over medium to high heat.
• Cook chicken kebabs until golden brown and firm to touch.
• Take out of the pan and let it rest.

Step 3: Cauliflower

• Add 1 tablespoon of oil to wok or frying pan and place over medium to high heat.
• Add in cauliflower, season with salt and stir continuously for 1 minute.
• Add a little water just to cover the bottom of the pan and cook with lid on until the cauliflower are tender.