Chicken Pulao With Lemon and Onion
From "Indian in 6: 100 Irresistible Recipes that Use 6 Ingredients or Less." Serve with a raita for a complete meal.
- Ready In:
- 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)
- 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.
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Very quick and easy, especially if you already had rice in the fridge, which I did. The rice was already flavoured with saffron and nuts, so in fact it added a lovely touch to this already good recipe. Loved the onions in this, we really liked it (tiny bit lemony for DH, but perfect for me.) Great dish for a mid-week supper that is that bit different! Thanks FLKeysJen, good recipe, made for ZWT8Reply
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