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Rice Pilaf (Paloo)

Rice, Noodles, and Other Grain Foods

Rice Pilaf (Paloo)
1/4 cup vegetable oil
1 pound boneless skinless chicken breasts or thighs
2 cups white long grain rice
4 medium carrots, peeled and julienned
2 or 3 medium onions, peeled and sliced
1 teaspoon salt, or to taste
1 teaspoon ground cumin
1 teaspoon ground black pepper
1 teaspoon ground mild red pepper
1. Heat the vegetable oil in a wok or large fry pan and fry the chicken, carrots and onions until the chicken is browned and the carrots and onions are softened, about ten or fifteen minutes.
2. Add the salt, black pepper, red pepper, cumin, and four or more cups of water, enough to cover all the ingredients completely, and cook on low heat until the water has evaporated, about thirty minutes.
3. Put the raw rice on top of the chicken, carrot and onion mixture. Pour in four or more cups of water to cover the rice with half-inch of water. Then cook over a low heat in a partially covered pot until the water evaporates and the rice expands, about twenty minutes. The Paloo is done when the rice and other ingredients are soft. Serve hot.

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