Recipe by FLKeysJen
From "Indian in 6: 100 Irresistible Recipes that Use 6 Ingredients or Less." Serve with a raita for a complete meal.
- 1 1⁄2 cups basmati rice, washed and drained
- 2 tablespoons sunflower oil
- 1 large onions or 1 large red onion, finely sliced
- 2 teaspoons ginger-garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon chili powder
- 10 ounces chicken breasts, cut into 1-inch cubes
- 2 tablespoons lemon juice
- salt (to taste)
Directions See How It's Made
- Put the rice and double the quantity of water in a heavy saucepan. Bring to a boil. Reduce the heat and simmer partially covered until done. Run a fork through to loosen the grains, cover the pan with a lid and reserve.
- Meanwhile, heat the oil in a wok. Fry the onion. When translucent, remove half of the slices and reserve. Continue to fry the remaining onion until dark golden in color. Drain and reserve separately.
- Put the translucent onion back into the wok and add the ginger-garlic paste. Fry for a few seconds.
- Sprinkle in the spice powders and add the chicken. Stir to seal, until the chicken looks white instead of pink.
- Add about 4 tablespoons hot water, cover the wok and cook until the chicken is tender and cooked through.
- Remove from the heat, add the lemon juice and season with salt.
- Gently stir in the cooked rice.
- Sprinkle the golden fried onions on top and serve hot.