ready in 55 min.
Fry the onion in 2 tbsp ghee until it is pale golden. Add the cinnamon, coriander and cumin seeds and the Szechuan pepper and fry for 1-2 minutes.
Add the rice and fry until slightly translucent, then deglaze with the stock, add the bay leaf and simmer gently for around 20 minutes.
After 10 minutes, add the mushrooms.
Fry the diced chicken on all sides in the remaining ghee for around 5 minutes until cooked. Season with salt, ground black pepper and lime juice.
Check the seasoning in the cooked rice, add the chicken and divide between plates. Serve garnished with coriander leaves.