By Sandra Kent
Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 15 minutes, then drain well.
Cut the chicken breast into bite-sized pieces and season with salt and black pepper.
Finely chop the onion, garlic, and ginger. Peel and dice the carrot into small cubes.
Heat olive oil in a large pot over medium heat. Add the cumin seeds, bay leaf, cinnamon stick, cloves, and cardamom pods. Sauté for 1-2 minutes until fragrant.
Add the chopped onion to the pot and cook until golden brown.
Stir in the garlic and ginger, cooking for another minute until aromatic.
Add the chicken pieces to the pot and brown them on all sides.
Mix in the diced carrot and green peas, sauté for 2-3 minutes.
Add the drained basmati rice to the pot, stirring well to coat with the spices and oil. Fry the rice for a couple of minutes.
Pour in the chicken broth, season with salt to taste, and bring to a boil.
Reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 15-20 minutes until the rice is cooked and the liquid is absorbed.
Remove from heat and let it sit, covered, for 5 minutes before serving. Fluff with a fork and serve hot.
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This Main Course Dinner recipe is ready in 45 minutes and features boneless chicken breast, basmati rice, onion and other delicious ingredients. Contains 600 calories total.
Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 15 minutes, then drain well.
Cut the chicken breast into bite-sized pieces and season with salt and black pepper.
Finely chop the onion, garlic, and ginger. Peel and dice the carrot into small cubes.
Heat olive oil in a large pot over medium heat. Add the cumin seeds, bay leaf, cinnamon stick, cloves, and cardamom pods. Sauté for 1-2 minutes until fragrant.
Add the chopped onion to the pot and cook until golden brown.
Stir in the garlic and ginger, cooking for another minute until aromatic.
Add the chicken pieces to the pot and brown them on all sides.
Mix in the diced carrot and green peas, sauté for 2-3 minutes.
Add the drained basmati rice to the pot, stirring well to coat with the spices and oil. Fry the rice for a couple of minutes.
Pour in the chicken broth, season with salt to taste, and bring to a boil.
Reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 15-20 minutes until the rice is cooked and the liquid is absorbed.
Remove from heat and let it sit, covered, for 5 minutes before serving. Fluff with a fork and serve hot.
Calories per Serving: 600
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