I have cut the ginger and onion large so that they still flavour the dish but I can pick them out and eat the succulent onions, and discard the ginger. This pleases my children’s eating needs….
Also I have had some feedback that if using a heavy pan this is not cooking in the time specified. I have used a baking tray uncovered when cooking this dish. IF you have issues with the rice not cooking, turn up the heat to 200 and place a lid on your dish, or use foil to cover. You could also heat the stock to give it a head start if you are concerned about cook time.