TUKIR pumpkin leaves and papaya flowers | Culinary art of bamboo cooking | Timor-Leste

Rinse the rice under cold water until the water runs clear.

Soak the rice in water for 30 minutes, then drain.

Heat cooking oil in a large pot over medium heat.

Add chopped onion and sauté until translucent, about 5 minutes.

Stir in minced garlic and grated ginger, cooking for 1-2 minutes until fragrant.

Add diced chicken and cook until browned on all sides, about 5-7 minutes.

Mix in diced carrot, green peas, and bell pepper, cooking for another 3-4 minutes.

Sprinkle in black pepper, salt, coriander, cumin, and turmeric, stirring to combine.

Add the soaked rice to the pot and stir gently to coat the rice with spices.

Pour in enough water to cover the rice by about an inch.

Bring the mixture to a boil, then reduce heat to low and cover the pot.

Simmer for 15-20 minutes until the rice is tender and water is absorbed.

Remove from heat and let it sit, covered, for 5 minutes.

Fluff the rice with a fork and drizzle with lemon juice before serving.

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