8 Chinese dried mushrooms
1 tablespoon coriander seeds
1 tablespoon peanut oil
2 cups long grain rice
2 medium onions
4 cloves of garlic, crushed
1 teaspoon ground turmeric
2 3/4 cups chicken stock
2 tablespoon fish sauce
1 tablespoon chopped fresh coriander leaves
1 roasted chicken, cut into serving pieces.
Place mushrooms i heatproof bowl, cover with boiling water, stand for 20 minutes. Drain, discard stems and slice caps thinly.
Crush coriander seeds.
Heat oil in pan, add garlic, onions, coriander seeds, mushrooms,then rice. Add turmeric until fragrant. Add chicken stock, let boil for 5 minutes.
Transfer in a casserole dish, place chicken over rice mixture. Bake for 45 minutes at 375 degrees.
Add fresh coriander leaves before serving.