Indian Spiced Chicken Pilaf

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 ghee in a large pot over medium heat. Add the cumin seeds and let them sizzle for a few seconds until fragrant.

3. 3

   Add the sliced onions to the pot and sauté until they turn golden brown.

4. 4

   Stir in the ginger-garlic paste and cook for another minute.

5. 5

   Add the chicken thighs to the pot and cook until they are browned on all sides.

6. 6

   Sprinkle in the turmeric powder, garam masala, and salt. Mix well to coat the chicken with the spices.

7. 7

   Add the soaked and drained basmati rice to the pot, stirring gently to combine with the chicken and spices.

8. 8

   Pour in enough water to cover the rice and chicken by about 1 inch. Bring to a boil.

9. 9

   Reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer for about 15-20 minutes, or until the rice is cooked and the liquid is absorbed.

10. 10

    Add the peas to the pot and gently fluff the rice with a fork to mix them in.

11. 11

    Garnish with fresh coriander leaves before serving. Enjoy your Indian Spiced Chicken Pilaf!