• Time: 40 minutes

Ingredients

• 2 tbsp vegetable oil
• 1 Large onion – finely chopped
• 3 garlic cloves – finely crushed
• 4 cloves
• 8 Cardamom Pods – crushed
• 2 tsp turmeric
• 1 large cinnamon stick
• 2 lamb stock cubes
• 450g basmati rice
• 1 Pack of Shazans Meatballs – Spicy Koftas 400g
• 100g raisins
• 5 spring onions – finely chopped
• 3 tomatoes – deseeded and roughly chopped
• Small bunch parsley – roughly chopped, plus a few leaves picked, to serve
• Small bunch coriander – roughly chopped, plus a few leaves picked, to serve
• 50g flakes almonds – toasted
• 200ml natural yogurt – to serve

Method

Put the oil in a large pan over a medium heat. Add the onion to the pan and cook until soft and translucent, about 15 mins. Add the garlic and spices and stir in for 2 mins.

Using the grill on a medium/high heat cook the koftas throughout and until juices run clear. Ensure to turn occasionally.

Crumble the stock cubes into 1.2 litres of just-boiled water. Add the rice and koftas (chopped into bite sized pieces) to the pan. Stir well to coat the grains in the oil and spices, then pour over the stock. Bring to the boil, then cover with a lid and lower the heat. Cook for 12 mins or until the rice is tender and the stock absorbed.

Once the rice is ready, remove from the heat and add the raisins, spring onions, tomatoes and herbs, mixing well. Season to taste and serve topped with more herbs, almonds and a drizzle of natural yogurt.