Ingredients
✓ 1 cup long grain aged basmati rice (soaked for 20–30 minutes)
✓ ½ cup mustard oil
✓ 1 large red onion (195g thinly sliced)
✓ 500 g skinless bone-in chicken (substitute with 400-450g boneless chicken thighs for quicker cooking)
✓ ½ tablespoon garlic paste
✓ 1- inch piece of ginger (julienned or chopped, divided)
✓ 1 roma tomato (80g halved lengthwise and sliced)
✓ ¾ teaspoon coriander powder
✓ 2-3 green chilies (adjust to taste can slit for extra kick)
✓ 1.5 teaspoons salt (divided adjust to taste)
✓ 1.5 cups warm water (may need slightly more or less depending on the consistency after cooking the chicken and yogurt)
✓ 2-3 dried red kashmiri chilies or 1 teaspoon red chili flakes (adjust to taste)
✓ 1 teaspoon cumin seeds
✓ 1 black cardamom (or use 3-4 green cardamom if unavailable)
✓ ½-inch cinnamon stick
✓ 4 cloves
✓ 1 large bay leaf
✓ 8-10 black peppercorns
Instructions
✓ Rinse and soak the basmati rice for 20 to 30 minutes.
✓ Wash and pat dry the chicken, then chop into bite-sized pieces.
✓ Heat mustard oil over medium heat in a large pan until it shimmers.
✓ Add cumin seeds, allow them to sizzle, then add chopped ginger and garlic paste, stirring for about 6 minutes.
✓ Add sliced red onions and sauté for another 6 minutes or until translucent.
✓ Add the chicken pieces and cook for 8 to 10 minutes or until golden brown on all sides.
✓ Stir in coriander powder, green chilies, and a pinch of salt, then add spices like cardamom, cinnamon stick, cloves, and bay leaf. Cook for another 2 minutes.
✓ Drain the soaked rice, add it to the pan with a pinch of salt, stir gently so each grain is coated evenly.
✓ Pour in warm water, bring to a boil, reduce heat, cover, and cook for about 15 minutes or until tender and liquid has been absorbed.
✓ Stir in red chili flakes (if using), let rest for 5 minutes before serving.
Notes
Ensure the pan is hot before adding ingredients, especially the chicken. Toasting cumin seeds enhances their flavor significantly.
- Prep Time: 25
- Cook Time: 30
- Category: Main Course
- Cuisine: Indian
Nutrition
- Calories: 350
- Sugar: 8
- Sodium: 400
- Fat: 12
- Carbohydrates: 45
- Fiber: 5
- Protein: 15