Jeera Chicken & Pulao

image_pdfDownload recipeimage_printPrint recipe

Make this cumin and black pepper chicken sabji with onion pulao in just 30 minutes. Simplicity at its best!

Ingredients
2-3 tbsp sunflower oil
3 red onions, thinly sliced
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


Method
– Start by heating the sunflower oil in a wok.

– 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. Mix well.

– 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.
Serve.

Pulao

Ingredients
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
red onion
300g basmati rice, washed
1 tsp salt


Method
– 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.

Leave a comment