Preparation

• 1.

  Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for about 30 minutes, then drain.

• 2.

  In a large pot, heat the vegetable oil over medium heat. Add the chopped onions and cook until they are translucent, about 5-7 minutes.

• 3.

  Add the minced garlic and grated ginger to the pot. Sauté for another 1-2 minutes until fragrant.

• 4.

  Stir in the chicken pieces and cook until browned on all sides, about 8-10 minutes.

• 5.

  Add the chopped tomatoes and the pilau spice mix. Cook for another 5 minutes, allowing the tomatoes to break down and blend with the spices.

• 6.

  Pour in the chicken or vegetable broth and bring the mixture to a boil. Season with salt to taste.

• 7.

  Once boiling, add the drained rice to the pot. Stir gently to combine and ensure the rice is evenly distributed.

• 8.

  Reduce the heat to low, cover the pot, and let it simmer for about 20 minutes, or until the rice is tender and has absorbed the liquid.

• 9.

  In the last 5 minutes of cooking, add the diced carrots and peas on top of the rice (do not stir). Cover the pot again and allow the residual heat to cook the vegetables.

• 10.

  Once done, remove the pot from heat and let it sit, covered, for another 5 minutes. Fluff the rice with a fork before serving.

• 11.

  Garnish with fresh cilantro and serve with lemon wedges.