Ingredients

• 500g chicken, cut into pieces
• 2 cups basmati rice
• 1 large onion, thinly sliced
• 2 tomatoes, chopped
• 1 cup plain yogurt
• 2 tbsp vegetable oil or ghee
• 2 cloves garlic, minced
• 1 tbsp grated ginger
• 1 tsp turmeric powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp garam masala
• 1 cinnamon stick
• 2 bay leaves
• Salt to taste
• Fresh cilantro and mint for garnish

Instructions

1. Rinse basmati rice and soak for 30 minutes.
2. Marinate chicken with yogurt, turmeric, cumin, coriander, garam masala, and salt for at least 30 minutes.
3. Heat oil or ghee in a large pot and fry onions until golden brown.
4. Add garlic, ginger, cinnamon stick, and bay leaves. Cook for 1 minute.
5. Add tomatoes and cook until soft.
6. Add marinated chicken and cook for 10–15 minutes.
7. Cook rice separately until about 70% done, then drain.
8. Layer rice over the chicken mixture.
9. Cover tightly and cook on low heat for 20–25 minutes.
10. Gently fluff the rice and garnish with cilantro and mint.
11. Serve hot with yogurt sauce or salad.