Make this cumin and black pepper chicken sabji with onion pulao in just 30 minutes. Simplicity at its best!
2-3 tbsp sunflower oil
3 red onions
Heaped tsp cumin seeds
1 tsp salt
½ tsp chilli powder
1 tsp turmeric
1 tsp garam masala
½ tsp black pepper
1 tsp ground cumin
5 boneless and skinless chicken thighs, cut into bitesize pieces
Bunch fresh coriander
Start by heating the sunflower oil in a wok.
Thinly slice the onions.
Add cumin seeds to the wok and let them sizzle.
Add onions to the wok and cook for 8-10 mins until nicely golden.
Mix salt, chilli, turmeric and garam masala into the onions.
Add black pepper and cumin which is the main flavour for this dish.
Add the chicken to the pan and mix with the spiced onions.
Chop the stalks and some leaves from the coriander to add flavour to the chicken.
Add around 2 tbsp water to help it cook without sticking.
Cover and cook on low heat for 20 minutes.
Once cooked, add the fresh coriander leaves and mix through to add more flavour to the chicken.
2 tbsp sunflower oil
1 tsp cumin seeds
1 English bay leaf
1 Indian bay leaf (3 veins running through it)
6-8 whole black peppercorns
300g basmati rice, washed
1 tsp salt
Heat the oil in a pan and add the cumin seeds, bay leaves and peppercorns.
Thinly slice onion and add to a pan and cook for 5 mins until softened.
Add rice to the pan with salt and mix through the onion flavoured oil.
Add 700ml boiling water.
Cover and cook on low heat for exactly 15 mins but do not open the lid.
Let it sit for at least 10 minutes so it relaxes.
The rice grains should be separated and not sticky.
Mix through and serve with the chicken with some yoghurt sprinkled with chilli powder.