Brown Rice Pilaf with Chicken & Vegetables

Pre-heat oven to 335 ̊

Mix potatoes and turmeric in a small bowl and set aside.

Use a small ovenproof tray and evenly spray cooking oil for 2 seconds; arrange the potatoes on the tray and sprinkle 1⁄2 cup water over potatoes; bake for 40 minutes or until tender when pierced with a fork. Remove from the oven and set aside.

In a medium saucepan, over medium heat, evenly spray cooking oil for 2 seconds. Sauté dry onion flakes for 1 to 2 minutes or until golden brown and set aside.

In a medium bowl, combine chicken, yogurt, ginger paste, garlic paste, salt and paprika; mix well to marinade the chicken. Set aside.

In medium size saucepan, over medium-low heat, evenly spray cooking oil for 2 seconds; sauté onions and tomatoes. Add marinated chicken and cook for 20 to 25 minutes or until the chicken is cooked. Add garam masala and mix well; remove from heat.

Cook the frozen vegetables (carrots and peas) in the microwave by following the package instructions.

In a medium sized pot, add 2 1⁄4 cups water, brown rice, cumin seeds, peppercorns, cinnamon stick, cloves, cardamom and bay leaf. Over high heat, bring water to a rolling boil and reduce the heat to the lowest temperature; cover and cook the rice for 40 to 45 minutes or until all the water has evaporated and rice is fluffy. Remove from heat.

Heat oven to 325 ̊ F.