From Sivan's Kitchen
¼ cup olive oil1 large onion, chopped
650gm boneless chicken (breast or thigh), cubed
2 carrots, freshly grated
1 cup basmati rice, rinsed
2 cups water
1 tsp turmeric
1 tsp curry powder
1 tsp salt
1/2 tsp black pepper
In a large nonstick pot, heat olive oil. Add onions and sauté until soft and golden.
Stir in grated carrots and cubed chicken. Cook for 3–4 minutes.
Add turmeric, curry, salt, and pepper. Mix well.
Add rinsed rice and water. Bring to a boil uncovered.
Once water reduces to rice level, stir, cover, and reduce to low. Simmer for 12–15 minutes, until rice is tender. Fluff rice, serve warm.
