Golden Chicken and Vegetable Rice

1Rinse the rice (2 cups) under cold water (4 cups) until the water (4 cups) runs clear, then soak it in water (4 cups) for 30 minutes. Drain and set aside.

2In a large pot, heat the sunflower oil (3 tablespoons) over medium heat. Add the chopped onion (1 large) and sauté until translucent, about 5 minutes.

3Add the diced potatoes (2 medium) and carrots (2 medium) to the pot, stirring occasionally for about 5-7 minutes until they start to soften.

4Season the chicken legs (4) with salt and pepper, then add them to the pot. Brown the chicken on all sides for about 8-10 minutes.

5Stir in the turmeric (1 teaspoon), coating the chicken and vegetables evenly. Cook for another 2 minutes to release the flavors.

6Add the soaked and drained rice (2 cups) to the pot, stirring gently to combine with the chicken and vegetables.

7Pour in 4 cups of water (4 cups), ensuring the rice (2 cups) is fully submerged. Bring to a boil, then reduce the heat to low and cover the pot.

8Let it simmer for about 20-25 minutes, or until the rice (2 cups) is cooked and the water (4 cups) is absorbed. Avoid lifting the lid during cooking to retain steam.

9Once cooked, remove the pot from heat and let it sit covered for an additional 5 minutes. Fluff the rice (2 cups) with a fork before serving.