Punal Rice

Ingredients

• 1 kg of rice
• 2 tablespoons of palm oil
• 1 onion, chopped
• 1 chili, chopped
• 200 ml of chicken broth
• 200 ml of water
• 1 teaspoon of salt
• 1 teaspoon of ginger powder
• 1 teaspoon of chili powder
• 1 tablespoon of lemon juice
• 1 tablespoon of dried cherries
• 1 teaspoon of onion powder

Method

1. In a pot, heat the palm oil and sauté the onion and chili for 2-3 minutes.
2. Add the rice and stir well for 1-2 minutes.
3. Add the chicken broth, water, salt, ginger powder, chili powder, lemon juice, dried cherries, and onion powder. Stir well.
4. Bring to a boil, cover, and reduce heat to medium-low. Cook for 15-20 minutes or until the rice is al dente.
5. Turn off the heat and let the rice rest covered for 5 minutes before serving.