Spiced Chicken with Fragrant Rice and Fresh Fruit Salad

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 olive oil over medium heat. Add the cumin seeds and let them sizzle for a few seconds until fragrant.

3.Add the chopped onion to the pot and sauté until it becomes translucent, about 5 minutes.

4.Stir in the diced chicken and cook until it is browned on all sides, about 5-7 minutes.

5.Add the chopped tomato, coriander powder, turmeric powder, garam masala, and salt. Cook for another 5 minutes until the tomatoes soften and the spices are well combined with the chicken.

6.Add the soaked and drained rice to the pot, stirring gently to combine with the chicken and spices.

7.Pour in 600ml of water, bring to a boil, then reduce the heat to low. Cover the pot and let it simmer for 15-20 minutes, or until the rice is cooked and the water is absorbed.

8.While the rice is cooking, prepare the fruit salad. In a mixing bowl, combine the diced apple, segmented orange, grated carrot, and diced cucumber. Toss gently to mix.

9.Once the rice is done, fluff it with a fork and let it sit for a few minutes before serving.

10.Serve the spiced chicken and rice hot, alongside the fresh fruit salad.