Chicken Rice Pilaf

Ingredients

• •2 cups basmati rice
• •1 lb chicken breasts, cut into bite-sized pieces
• •1 medium onion, finely chopped
• •2 cloves garlic, minced
• •1 1/2 tsp cumin seeds
• •1 tsp turmeric powder
• •1 tsp paprika
• •3 cups chicken broth
• •2 tbsp olive oil
• •Salt and pepper to taste
• •1/4 cup fresh parsley, chopped (for garnish)

Instructions

1. 1

   Rinse the basmati rice under cold water until the water runs clear. Soak it for 15 minutes, then drain.

2. 2

   In a large skillet, heat olive oil over medium heat. Add the cumin seeds and let them sizzle for 30 seconds.

3. 3

   Add the chopped onion to the skillet. Sauté until the onion is translucent, about 3-4 minutes.

4. 4

   Stir in the minced garlic, turmeric, paprika, and chicken pieces. Season with salt and pepper, and cook until the chicken is no longer pink, about 5-6 minutes.

5. 5

   Add the drained rice to the skillet and stir to coat with the spices and chicken.

6. 6

   Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to low, cover, and let it simmer for 15-20 minutes or until the rice is cooked and has absorbed the liquid.

7. 7

   Fluff the rice with a fork and stir in chopped parsley before serving.