Directions
- 1Heat up some oil.
- 2Cut your onion straight into the pot.
- 3While the onion is getting golden, cut the chicken.
- 4Chicken breast cut into cubes.
- 5Peel 4 carrots.
- 6Grate your carrots straight into the pot.
- 7Add the chicken.
- 8Add spices and mix well.
- 9Add 2 cups of basmati rice.
- 10Wash your rice thoroughly.
- 11Add the rice and 4 cups of water.
- 12Give it a good mix and bring it to a boil uncovered.
- 13While it's boiling, make a salad.
- 14Add arugula to the bowl.
- 15Add cucumber.
- 16Add cherry tomatoes, leave them whole or cut them.
- 17Fluff up the rice and give it a good mix.
- 18Cover and lower to simmer.
- 19Toss your salad, adding lemon juice, olive oil, red wine vinegar, and salt.
- 20Check out the rice.
- 21Dinner under 30 minutes is served.
Ingredients
- 0.25 cup olive oil
- 1 large onion, chopped
- 1.5 lbs boneless chicken (breast or thigh), cubed
- 4 carrots, freshly grated
- 2 cups basmati rice, rinsed
- 4 cups water
- 2 tsp turmeric
- 2 tsp curry powder
- 2 tsp salt
- 1 tsp black pepper
- Arugula
- Cucumber, chopped
- Cherry tomatoes
- 0.5 juice of lemon juice
- Drizzle olive oil
- Splash red wine vinegar
- to taste Salt
Equipment
large nonstick potknifepeelergraterwooden spooncolandersalad bowltongs
Tips
- You can use boneless chicken thighs or a combination of both.
- For my vegan friends, you can use tofu.
- Make sure to wash your rice thoroughly.
- The less clean up, the better.
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