Chicken Kabsa-Style Rice with Spicy Gravy

Add a splash of water to loosen the sauce, then return the fried chicken to the pan. Simmer until the chicken is fully cooked and the gravy thickens enough to coat the pieces well.

For the rice, heat a little oil in another pan and add dried red chili if using. Add the remaining capsicum and cook briefly, then stir in the rest of the Schezwan sauce, tomato-style chili sauce if desired, and fried onions.

Add the half-cooked basmati rice and a small amount of water. Gently fold so the grains stay separate, then cover and cook on low heat until the rice is fully tender and has absorbed the flavors.

If you want a smoky finish, use the dhungar method: place a small piece of hot charcoal in a heatproof bowl set inside the pan, drizzle a few drops of oil over the charcoal, then immediately cover for 2 to 3 minutes. Repeat for the rice and the chicken gravy if desired.

To serve, spread the rice on a large platter and spoon the spicy chicken gravy over the top. Garnish with chopped green onions and French fries, and arrange sliced cucumber and carrot around the edges if desired.