Spicy Chicken Masala Rice Bowl

1.Rinse the basmati rice under cold water until the water runs clear, then soak it in water for 30 minutes. Drain and set aside.

2.In a large pot, heat the cooking oil over medium heat. Add the chopped onion and sauté until it becomes translucent and lightly golden, about 5-7 minutes.

3.Stir in the ginger garlic paste and cook for another 1-2 minutes until fragrant.

4.Add the chicken pieces to the pot and cook, stirring occasionally, until they are browned on all sides, about 5-7 minutes.

5.Sprinkle in the turmeric powder, red chili powder, chicken masala, and salt. Mix well to coat the chicken with the spices and cook for another 2-3 minutes to let the spices bloom.

6.Pour in the soy sauce and stir to combine. Then add the drained rice to the pot, mixing gently to incorporate it with the chicken and spices.

7.Add 4 cups of water to the pot and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for about 15-20 minutes, or until the rice is cooked and has absorbed all the liquid.

8.After the cooking time, turn off the heat and let the pot sit, covered, for an additional 5 minutes to allow the rice to steam.

9.Fluff the rice gently with a fork and serve hot, garnished with fresh cilantro and lemon wedges if desired.