Ingredients:

  • 1.5 lbs (680 g) chicken, cut into pieces (bone-in)
  • 1 cup (240 ml) plain yogurt
  • 2 tablespoons ginger-garlic paste
  • 2 teaspoons red chili powder
  • 1 teaspoon turmeric powder
  • 2 teaspoons garam masala
  • Salt to taste
  • Juice of 1 lemon
  • 2 tablespoons vegetable oil
  • 2 cups (400 g) basmati rice
  • 4 cups (950 ml) water
  • 2-3 whole cloves
  • 2-3 green cardamom pods
  • 1 cinnamon stick
  • ½ teaspoon cumin seeds
  • Salt to taste
  • 1 large onion, thinly sliced
  • 2 tablespoons ghee or unsalted butter
  • Fresh cilantro, chopped
  • Fresh mint, chopped
  • Saffron strands soaked in 2 tablespoons warm milk (optional)

Instructions:

  1. Combine yogurt, ginger-garlic paste, spices, salt, lemon juice, and oil in a large bowl. Add chicken pieces, ensuring they are well-coated. Marinate for at least 1 hour (overnight for best results).
  2. Rinse basmati rice under cold water until the water runs clear. Soak rice in water for 30 minutes; drain.
  3. Heat oil in a heavy-bottomed pot. Sauté marinated chicken over medium heat until browned and cooked through. Optional: Remove chicken and set aside, keeping the oil and fat in the pot.
  4. Add ghee/butter to the pot. Sauté sliced onions until golden brown.
  5. Stir in whole spices (cloves, cardamom, cinnamon, cumin). Cook for another minute until fragrant.
  6. Add par-cooked chicken back in, followed by the soaked rice. Pour water, add salt, and bring to a gentle simmer. Cover tightly and cook on low heat for 20-25 minutes until rice is fluffy.
  7. Once done, fluff rice gently with a fork. Garnish with fried onions, cilantro, mint, and saffron milk if using.