preheat oven to 180°F

add rice, lentils, water, tsp cumin, 5 cloves, 5 crushed cardamom pods, 1 tsp cinnamon, salt and olive oil in a pan

bring to boil, simmer ten mins stirring twice

fry onion and chopped garlic until soft, add ginger paste and cashews

when rice and lentils are cooked spread on a plate and leave to cool

add saffron strands to milk and leave to soak ten mins

add chicken (if using soya soak for 30mins first) to onions and garlic and fry 8-10 mins

add green beans, peas, 1 tsp cumin, 1 tsp cinnamon, 5 cloves, 5 crushed cardamom pods, chilli poder, garam masala, ground coriander and four bay leaves to chicken and onions. fry for five minutes

mix all ingredients together well in ovenproof dish with fresh mint and coriander

cook in oven for 20 mins