Ingredients:

  • 2 lbs bone-in chicken thighs, cut into bite-sized pieces
  • 1 cup plain Greek yogurt
  • 2 tbsp ginger-garlic paste
  • 1 tbsp garam masala
  • 1 tsp turmeric powder
  • 1 tsp Kashmiri red chili powder
  • 1 tsp salt
  • 3 cups extra-long grain Basmati rice
  • 6 cups water
  • 2 cinnamon sticks
  • 4 green cardamom pods
  • 3 cloves
  • 1 tbsp vegetable oil
  • 1 tbsp salt
  • 3 large onions, thinly sliced and fried until golden brown
  • 1/2 cup ghee
  • 1/4 cup warm milk infused with a pinch of saffron
  • 1/2 cup fresh cilantro, chopped
  • 1/2 cup fresh mint leaves, chopped
  • 3 green chilies, slit lengthwise

Instructions:

  1. Combine the chicken thighs with the yogurt, ginger garlic paste, and dry spices in a large bowl. Mix until the chicken is thoroughly coated and let it rest for at least 30 minutes. Note: This is when the lactic acid tenderizes the meat.
  2. Rinse the basmati rice under cold water until the water runs clear. In a large pot, bring water, whole spices, and vegetable oil to a boil.
  3. Add the rinsed rice to the boiling water and simmer for exactly 5-7 minutes until the grains are elongated but still firm in the center. Drain immediately. Note: This prevents the rice from becoming mushy.
  4. Heat ghee in a heavy bottomed pot. Layer the marinated chicken at the bottom, followed by a handful of fried onions, mint, and cilantro.
  5. Spread the parboiled rice evenly over the chicken layer. Drizzle the saffron infused milk and the remaining fried onions over the surface.
  6. Seal the lid tightly using foil or a weight to create a pressurized environment.
  7. Cook on low heat for 30-40 minutes until the aroma is heady and the rice is tender.