Open in Cookpad AppSteps
- 1
Rinse the basmati rice 3-5 times until the water runs clear, then soak until needed.
- 2
In a large enough pot to fit rice and chicken. Heat the olive oil. Then add the onions and fry over medium-high heat for 5-10 minutes until brown and caramelised in colour.
- 3
Add the chicken, garlic paste, ginger paste, garam masala, cumin seeds, chilli, and season with salt. Fry for 5-10 minutes. Stir frequently to avoid sticking. NOTE: For the chicken, I used wings and drumsticks, but you can use any cut of meat that you prefer.
- 4
Add the water and stock powder or cubes. Bring to a rolling boil. Boil the meat for around 10 minutes. Stir occasionally.
- 5
Add the rice and bring to boiling point again. Cook for a further 10-14 minutes until Al dente. Stir regularly.
- 6
Stir then cover the pot with foil and then cover that with the lid. Reduce to the lowest heat setting and steam the rice and meat for around 15 minutes.
- 7
Remove from the heat and serve.
- 8
I served mine with flat breads, natural greek yogurt, and a mixed salad consisting of cucumber, tomatoes, avocado, and onions chopped into small pieces mixed in lime juice and salt.
- 9
I also like to serve it with spring onions instead of a salad and sprinkled with cayenne pepper for more of a kick, but that is my own preference.
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