Serves 3 to 4
Preparation Time: 10 minutes
Cook Time: 36 minutes
Ready in: 46 minutes
? 1 cup rice (500g)
? 2 large onions
? 1 clove crushed garlic
? 20 grammes pilau masala
? ¼ cup vegetable oil
? ½ kg chicken
? 3 large potatoes, peeled and cubed (large cubes)
? 1¾ cups cold water
? Salt to taste
In a cooking pot, fry onions until brown (almost burnt but not – this give the brown colour to the end product), add garlic, salt, pilau masala, allow to cook for 2 to3 minutes, add chicken and potatoes, let cook until cooked and potatoes half cooked.
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Pour in the rice, stir to combine all ingredients, then add the 1¾ cups water and bring to a boil over high heat with the cooking pot uncovered. Once the water level has gone down, lower the heat, cover with foil paper or brown kitchen paper and cook for a further 2 to 3 minutes or until water has dried up.
Turn off your heat, fluff the rice and set aside for about 5 minutes.
Serve with kachumbari and hot home-made chili.
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