February's contest winner for best one-pot dish is Pritha Ray. She writes that ‘this Carribbean rice dish is perfect for making people think you slaved away in the kitchen all day.’ It comes together easily, and has layers of flavour that make it not just comfort food, but also a treat after a long day. Best part? Because it's a one-pot dish, washing up is done in a jiffy!
4 medium size tomatoes, chopped
2 medium sized red onions, sliced
2 and quarter cup long grained rice, washed
250 grams chicken keema or 300 grams boneless chicken, diced
2 and a half teaspoons of fresh ginger-garlic paste
7 cups of water (can be substituted with 3 cups chicken stock and 4 cups of water)
a bunch of coriander leaves, chopped
1 tbsp vegetable oil
1 tsp butter
salt and pepper to taste
Heat vegetable oil and butter in a deep dish on a medium flame.
Sauté onions till brown on the edges, and then the add tomatoes.
Let tomatoes soften before adding the coriander leaves.
Next, add the ginger-garlic paste and let it cook for a few minutes until the raw smell dissappears. The chicken goes in next. Cook until the colour changes, about 2-3 minutes.
Add the rice and stir well. Add the water or/and chicken stock.
Cover and cook for 20-30 minutes. Serve hot.
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