Chicken Keema Matar Frankie

Method

1. The rice goes on first: rinsed, covered, twice its volume of water, lowest flame, a minute to catch the heat and twenty-eight to absorb it, and no lifting the lid to look.
2. Dice the onion fine and the tomato a size larger, and grate the ginger and garlic to a wet paste.
3. Spread the chicken mince across a dry nonstick pan on a high flame and let it sit four minutes before you touch it — mince this lean steams the moment you stir it early. Two more minutes of breaking and turning and it will have caught in brown patches.
4. Push the mince to one side, pour half the oil into the clear space and fry the onion and ginger-garlic in it for three minutes. Work in the garam masala, Kashmiri chilli and salt for a minute, then the tomato and the peas, and keep it all moving for four more until the pan is dry again.
5. The keema will hold itself for a couple of minutes. Lay the wholewheat tortilla on a tawa, ninety seconds a side, so it comes to the roll warm rather than brittle — and leave the tawa hot, it has one more job.
6. Lay the rice along the tortilla, spoon the keema over it, throw on the coriander and roll it into a fat parcel with the ends folded underneath.
7. Brush the rest of the oil over the hot tawa, set the parcel on it seam-down and press it flat for two minutes a side, until the outside is blistered and stiff enough to pick up.
8. Cut it through the middle and serve the halves cut-face up, so the band of rice under the keema shows.