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Ingredients
- Chicken Marinade:
1 pound bone-in skinless chicken thighs (or 1 1/2 pound boneless thighs), cut into smaller pieces
1/4 cup balkan style yogurt
2-3 tsp fresh minced ginger
4 minced garlic cloves
2 tbsp fresh lemon juice
1 1/2 tsp sea salt
1/2 tsp pepper
1/2 tsp turmeric
1 tsp kashmiri chili powder
1/2 tsp cumin
1/2 tsp coriander
1 1/2 tsp garam masala
1 plum tomato, diced
2 tbsp raisins
- For the onions:
1 tbsp grapeseed oil
1 tbsp ghee
1 red onion, thinly sliced
1/4 tsp sea salt
- For the Saffron milk:
2 tbsp warm milk
1/8 tsp saffron
1 tbsp ghee
- For the rice:
1 cup basmati rice, soaked for about 20 minutes, rinsed then drained
1 bay leaf
4 cloves
1 cinnamon stick
3 cardamom pods
2 tsp sea salt
6 cups water
- For cooking the chicken:
1 tbsp ghee
1 onion, chopped
1 green chilie, chopped
the marinated chicken
1 large, or 2 small potatoes, chopped
- Assembling the whole dish:
The partially boiled rice
the fried red onions
the saffron milk
1/4 cup fresh chopped cilantro
1/4 cup fresh chopped mint leaves
Directions
- In a bowl, add chicken, yogurt ginger, garlic, lemon, spices, tomatoes and raisins. Mix until coated. Set she for around 20-30 minutes.
- In a large pot, heat ghee and oil. Add the red onions and salt. Cook until slightly crispy and deeply golden brown, around 5-10 minutes. Remove with slowed spoon onto a paper towel lined plate Set aside.
- Prepare saffron milk by mixing warm milk with saffron and melted ghee. Set aside to steep.
- In same large pot that the red onions were cooked in, add 1 tbsp ghee. When melted, add the onion and green chili and cook until softened, around 3 minutes.
- Add the chicken, including all the marinade in the pot. Stir until well coated. Spread into one layer. Add the chopped potatoes on top. Reduce heat to medium, cover and cook for about 20 minutes.
- Meanwhile, prepare the rice. In a saucepan, bring 6 cups of water to boil, along with the bay leaf cinnamon stick, cardamom pods and cloves. When it has boiled, add the soaked rice and cook for around 5-10 minutes, or until rice is 3/4 of the way cooked only.
- Drain the rice. (Remove whole spices if desired). Spread rice on one layer on top of chicken and potatoes. Scatter most of the fried onions on top saving some for garnish. Sprinkle on the saffron milk, and scatter the fresh mint and cilantro on top.
- With the other end of a fork or wooden spoon, poke holes through the rice and chicken (as shown in video). Cover and cook on medium high heat for another 10 minutes or so, until rice is fully done.
- Turn heat off and let sit, still covered for around 5 minutes. Gently transfer spoon by spoon onto serving platter. Garish with rest of fried onions and more cilantro if desired. Enjoy!
