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1
Preheat the oven to 350.
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2
In a small pot, combine the basmati rice and water and bring to a boil over high heat.
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3
Reduce the heat to the lowest setting, and cook, covered, for 15 minutes.
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4
Remove from the heat and let it sit, covered, for 10 minutes.
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5
Season the chicken breast with the 1/8 teaspoon of the salt and the fresh cracked pepper.
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6
In a small nonstick frying pan, heat the extra virgin olive oil over medium high heat.
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7
Add the chicken and cook for 1 minute.
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8
Turn the chicken, cover the pan, reduce the heat to the lowest setting and cook for 8 minutes.
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9
Remove from the heat and let it sit, covered, for 10 minutes, then shred the chicken using 2 forks.
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10
In a large frying pan, heat the 2 tablespoons of vegetable oil over medium high heat.
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11
Add the onion and cook until it is softened and lightly browned, about 7 to 8 minutes.
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12
Add the garlic and ginger and cook for 1 minute.
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13
Add the tomatoes, cardamom pods, coriander, cumin, cinnamon, garam masala and the remaining 1 teaspoon of the sea salt and cook for 3 minutes.
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14
Remove from the heat and stir in shredded chicken, dried apricots, sliced almonds and Greek yogurt.
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15
Spread half the rice in the bottom of an ovenproof dish.
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16
Next, layer in half of the vegetables, the rest of the rice and top with the remaining vegetables.
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17
Cook, uncovered, in the preheated oven for 30 minutes.
