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1. Rinse the rice in cold water until the water runs clear. Soak the rice in cold water for 30 minutes. 2. In a large bowl, combine the chicken breasts with the yogurt, ginger-garlic paste, cumin, coriander, chili powder, turmeric, garam masala, and salt. Mix well to coat the chicken. 3. Heat the oil in a large pot or wok over medium heat. Add the chicken and cook until browned on all sides. Remove the chicken from the pot and set aside. 4. Add the onions to the pot and cook until softened and golden brown. Add the tomatoes and cook until softened. 5. Add the green bell pepper to the pot and cook until softened. 6. Add the chicken back to the pot and stir to combine. Add 2 cups of water and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes. 7. Add the rice to the pot and stir to combine. Cover and simmer for 15 minutes, or until the rice is cooked through. 8. Garnish with cilantro leaves and serve immediately. Enjoy!
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