Preparation

1. Dice 250g of cooked baby potatoes and pan-fry in oil with a sliced onion until golden.
2. Stir in 1 tablespoon of garam masala and 1 clove of chopped garlic.
3. When the potatoes are golden and spices aromatic, add a few slices of okra.
4. Stir in the Tilda Pilau rice, some toasted flaked almonds and some golden sultanas, after about 3 minutes.
5. When the rice is piping hot, add 4 tablespoons natural yoghurt.
6. Serve straightaway with a handful of chopped coriander.