Simple Classic Chicken Pilaf Rice

Rinse the basmati rice in cold water and then soak it in water for at least 30 minutes.

Heat the vegetable oil in a heavy-bottomed pot. Add the chicken thighs and cook on each side for 5 minutes, until brown. Remove and it aside.

In the same pot, saute chopped onion and garlic until the translucent.

Add the chopped carrots and red bell pepper and cook for another 2 minutes.

Add the cumin, coriander powder, turmeric powder, salt, and black pepper. Stir everything together. Drain the rice and add it to the pot. Stir everything until the rice is coated in the spices.

Add the chicken broth and rais to the pot and bring everything to a boil.

Once the water has come to a boil, reduce the heat to low and place chicken thighs on top of the rice. Cover the pot with a lid and simmer for about 20 to 25 minutes or until the rice is cooked and the chicken is tender.

Remove the chicken and stir in the chopped cashews. Serve the pilaf in a large dish sprinkled with fresh cilantro leaves and the cooked chicken thighs on top.