1 tablespoon peanut oil 1 brown onion, coarsely chopped 1 garlic clove, crushed 2 teaspoons ground cumin 2 teaspoons garam masala 1 teaspoon ground turmeric 600g chicken breast fillets, coarsely chopped 300g (1 1/2 cups) basmati Rice 750ml (3 cups) chicken stock 1 large red capsicum, halved, deseeded, coarsely chopped 100g baby spinach leaves

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.

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

Add the stock and capsicum. Bring to the boil. Reduce heat to medium-low. Cover. Simmer until the liquid is absorbed and the rice is tender (if liquid is absorbed and rice isn't soft enough, just add a dash of water and keep cooking).

Remove from heat and stir through spinach. Divide the pilaf among serving dishes.