I am all for one pot meals this season, and this one is one of the easiest things I have made. Ideally, it needs less than ten ingredients, three of which are listed in the name of the post itself, and the best part is – you don’t need to add oil to it.
Yes, this is a no-oil recipe, and you can use brown rice or wild rice instead of plain Basmati that I used, and add vegetables too. You can also skip the chicken and make this into a vegetarian dish. But, in that case, do add some vegetable broth to this, to make it tastier. And, if possible, fry the vegetables in a bit of butter or oil.
Start off by chopping 200-225 gm. boneless chicken breast into small 1-inch cubes. Apply a teaspoon of lemon juice, half a teaspoon ground cumin, and a pinch of salt. Set aside for ten minutes.
Put the chicken in a pan with a cup of water. Let the water come to a boil. Cover and cook for five minutes, or until the chicken is cooked. Add a handful of chopped cilantro, 2 tablespoon chopped onions, a couple of cloves of chopped garlic, 1/2 teaspoon red chilli flakes (or you can add red chilli powder), a large pinch of turmeric powder (optional), and 1 cup washed and drained rice. Mix well. Add the juice of an entire lemon and a teaspoon of salt, along with enough chicken stock to submerge the chicken and rice (about 1 and 1/2 cups… use the same cup you used to measure out the rice). At this point, you can either shift this to a microwave safe bowl and cook for 20 minutes at 100% power, or you can also cook this on stove top for the same time over simmering heat, covered.
Remember, once the rice is cooked, you won’t be able to adjust salt properly, so make sure you put in enough salt. Don’t over salt the food! Once the rice is done, fluff it up, add a bit more cilantro on top and serve with a lemon wedge if you like. You can also serve it with this simple Raita I made recently.