Ingredients
6
6 servings
- •4 chicken thighs, deboned and skinned, cubed
- •3 cups basmati rice
- •2 cups golden potato, diced
- •1 yellow onion, diced
- •2 teaspoons turmeric powder
- •2 teaspoons curry powder
- •6 tablespoons black cumin seeds
- •3 teaspoons salt
- •1 teaspoon black pepper
- •½ teaspoon cayenne pepper, optional
- •2 tablespoons neutral oil
- •3 ½ cups water
Instructions
- Heat the oil in a medium-sized pot and in it over medium heat, cook onions until softened.
- Add chicken and pan fry, flipping when lightly-browned.
- Add all spices and seasonings to the pot and toast until fragrant.
- Add the diced potatoes and the rice to the pot and cover with the water.
- Bring the water to a slow simmer, covering the pot with a lid.
- Once at a slow simmer, give the rice and the rest of the ingredients a quick stir every 5 minutes until the rice is fluffy and the water is absorbed. Cover the pot with a lid between each stir.
- Once the water is all absorbed, stop stirring further. Bring the ingredients to the center from the sides to make a dome. Cook on low for 15 minutes.
- Serve warm.
Nutritional Facts
Per 6 servings
- Calories: 647
- Carbohydrate: 100g
- Fat: 11g
- Fiber: 3g
- Protein: 33g
- Sugar: 2g
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