Chicken Pulao

Instructions

1. 1

   Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.

2. 2

   Heat the vegetable oil in a large pot over medium heat. Add the cumin seeds and let them sizzle for a few seconds.

3. 3

   Add the sliced onion and sauté until golden brown.

4. 4

   Add the garlic, ginger, and green chilies. Sauté for another minute until fragrant.

5. 5

   Add the chicken pieces and cook until they are browned on all sides.

6. 6

   Stir in the garam masala, turmeric powder, and salt. Mix well.

7. 7

   Add the soaked and drained rice to the pot and gently stir to combine with the chicken and spices.

8. 8

   Pour in the water and bring to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 20 minutes or until the rice is cooked and the water is absorbed.

9. 9

   Remove from heat and let it sit, covered, for another 5 minutes.

10. 10

    Fluff the rice with a fork and garnish with fresh coriander leaves before serving.