Chicken Pulao With Lemon And Onion

1. 1

   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.

2. 2

   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.

3. 3

   Put the translucent onion back into the wok and add the ginger-garlic paste. Fry for a few seconds.

4. 4

   Sprinkle in the spice powders and add the chicken. Stir to seal, until the chicken looks white instead of pink.

5. 5

   Add about 4 tablespoons hot water, cover the wok and cook until the chicken is tender and cooked through.

6. 6

   Remove from the heat, add the lemon juice and season with salt.

7. 7

   Gently stir in the cooked rice.

8. 8

   Sprinkle the golden fried onions on top and serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.