a) Boil a full kettle.
b) Peel and grate the garlic (or use a garlic press).
c) When boiling, pour the water into a large saucepan with 1/4 tsp salt on high heat. Add the rice and cook for 10-12 mins.
d) Once cooked, drain in a sieve and pop back in the pan. Leave to the side until ready to serve.

a) Heat a large frying pan on medium heat (no oil).
b) Once hot, add the flaked almonds and dry-fry, stirring regularly, until lightly toasted, 3-4 mins. TIP: Watch them like a hawk as they can burn easily.
c) Once toasted, transfer the almonds to small bowl.

a) Pop the (now empty) frying pan back on medium-high heat with a drizzle of oil.
b) Once the oil is hot, add the pork mince and fry until browned, 5-6 mins.
c) Use a spoon to break it up as it cooks, then drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. The pork is cooked when no longer pink in the middle.
d) Add the garlic and cook for 1 min more.

a) Lower the heat to medium.
b) Stir the cooked rice, chicken stock paste, korma style paste and peas into the pork until well combined.

a) Stir the mango chutney through your pilaf.
b) Taste and season with salt and pepper if needed. Add a splash of water if it's a little dry.

a) When ready, share the pork pilaf between your bowls.
b) Drizzle over the yoghurt.
c) Finish with a sprinkle of the toasted almonds for those who'd like them.
Enjoy!