
Steps
- Steps:
- In a pot, cook the basmati rice according to package instructions. Once cooked, set aside.
- Heat vegetable oil in a pan over medium heat. Add cumin seeds and let them splutter.
- Add sliced onion and sauté until golden brown.
- Add minced garlic and grated ginger, and cook for another minute.
- Add diced tomatoes and cook until they soften.
- In a separate bowl, beat the egg and season with salt. Pour the beaten egg into the pan and scramble it with the onion-tomato mixture.
- Add the chicken pieces to the pan and cook until they are no longer pink.
- Reduce the heat to low and add coriander powder, turmeric powder, chili powder, and garam masala. Mix well.
- Stir in plain yogurt and cook for a few minutes until the chicken is coated with the yogurt and spices.
- Finally, add the cooked basmati rice to the pan and gently mix everything together. Adjust salt if needed.
- Garnish with fresh cilantro leaves and serve hot.
Ingredients
- Ingredients for 1 person:
- 100g boneless chicken, cut into small pieces
- 1 egg
- 1/2 cup basmati rice
- 1 onion, thinly sliced
- 2 cloves garlic, minced
- 1-inch ginger, grated
- 1 tomato, diced
- 1/4 cup plain yogurt
- 2 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon chili powder
- 1/4 teaspoon garam masala
- Salt to taste
- Fresh cilantro leaves for garnish
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