• 2 Tbs. vegetable oil
• 1 lb. boneless chicken, cut in ½-inch cubes
• 3 cups chicken stock
• 1 tsp. salt
• 2 cups uncooked jasmine rice (long-grain rice), washed and drained
• ½ small pineapple, peeled and sliced and cut in small pieces

Seasoning ingredients:

• 3 shallots, peeled and finely chopped
• 5 cloves garlic
• ½-inch ginger root, peeled and chopped
• 1 tsp. coriander seeds
• ½ tsp. white peppercorns
• ½ tsp. cumin seeds
• a little freshly grated nutmeg
• 2 inches cinnamon stick
• 2 cardamom pods, bruised
• 2 cloves
• 1 stalk lemongrass, bruised

• Blend all seasoning ingredients except cloves and lemongrass with a mortar and a pestle or a food processor to form a paste.
• Heat oil in a wok or heavy saucepan over medium high heat and then add blended seasonings and the rest of the seasonings ingredients and stir fry it for 2-3 minutes.
• Add the chicken and continue stir frying for about 3 minutes.
• Add chicken stock and salt and simmer until the chicken is tender.  Strain the stock and set aside the chicken pieces.
• Place rice in a rice cooker or heavy stockpot, add 2½ cups of the reserved chicken stock and bring to a boil.
• Cover the pan and simmer until the rice is almost cooked and the liquid absorbed.
• Add the diced chicken and cook over low heat until the rice is thoroughly cooked.
• Serve on a platter garnished with fried shallots and pineapple pieces.

Makes 2-4 servings.