Heat 1-2 tablespoons of oil in a wok or skillet
Add 1 tbsp mustard seeds, 1/2 tbsp cumin seeds and 1/2-1 cup chopped onion
Cook the spices and onion in the oil until the seeds start to pop.
Add 1-2 diced chicken breasts
1/2 a cinnamon stick
Dash of cinnamon, turmeric, saffron and cayenne pepper
Handful of raisins and chopped almonds
Add 1 cup basmati rice and make sure rice gets coated in the oil
Fry the ingredients together for a minute or two, then
Add 3 cups water or broth
1 tsp salt (if you use water)
2 cups of vegetables ( I like to use green beans and/or cauliflower)
2 cups diced butternut squash
Cover with a lid and simmer until done and the water is absorbed, about 20 minutes if you use white rice.
Variations for vegetarian versions-
- I use brown rice if I have extra time as it takes about 40 minutes to cook. I add the vegetables a little later, about half way into the rice cooking time. If I use tofu instead of chicken, I add it with the vegetables.
- Add 2 -3 tsp miso to the water instead of using broth. Add a package of diced tempeh with the cauliflower and fast cooking vegetables.