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1
Peel and chop your onion to small pieces, it is not important for them to be too fine since caramelizing will shrink their size.
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2
Place a deep pot on the stovetop set to medium high.
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3
After a minute add 3 tbs.
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4
of olive oil and the chopped onions.
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5
Stir for 2 minutes or so and then turn the heat to medium low in order to sweat the onions and start caramelizing them.
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6
After about 6 minutes when the color turns golden brown add the cashews so they are warmed through and slightly toasted for about a minute- be sure to check on them though because if the heat is too high you might end up with burned crispy bits!
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7
Now that the onions and cashews are ready, take them out and set aside in a little bowl.
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8
Leaving the pot on the stove turn up the heat to medium high again and this time add your chicken.
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9
As the outside of the flesh sears, add the turmeric powder as well as salt/pepper, stir one more time and then close the lid.
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10
Meanwhile, rinse the rice with cold water a few times to get as much of the starch out as possible(Dont worry about this step too much).
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11
Now take the chicken out of the pot and set aside.
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12
Pour the remainder of the oilve oil in the bottom of the pot (still on medium high heat) and add your rice as well as 6 cups of water and a dash of salt, close the lid.
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13
After 10 minutes the rice will have absorbed the water and cooked halfway through.
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14
Its all downhill from here!
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15
Turn the heat to medium low.
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16
Add the onion and cashew to the rice by fluffing with a fork to mix everything evenly (other wise your rice will get mushy and sticky if you attack it like pancake batter).
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17
Arrange the chicken around the outer edges of the rice against the pot, the caramelized onions, turmeric and cashews will flavor the rice and chicken while everything cooks together.
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18
Place a paper towel on the bottom of the lid with the edges sticking out to catch all the steam and keep the rice fluffy.
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19
After about 35-40 minutes your one pot dish will be ready to enjoy!
