Ingredients
Scale
- 2 cups long-grain basmati rice
- 1 lb boneless chicken thighs, cubed
- 2 medium onions, thinly sliced
- 4 cloves garlic, minced
- 1-inch piece ginger, minced
- 1 cup plain yogurt (full-fat)
- 1 tsp cumin seeds
- 4 green cardamom pods
- 4 whole cloves
- 1/2 tsp turmeric powder
- 1/4 cup cilantro leaves, chopped
- 1/4 cup mint leaves, chopped
- Salt and pepper to taste
- 4 cups water or chicken broth
Instructions
- Rinse basmati rice under cold water until the water runs clear; soak for at least 30 minutes.
- Heat oil in a large pot over medium heat. Add sliced onions and cook until golden brown (about 10 minutes).
- Stir in minced garlic and ginger; sauté for another 1-2 minutes until aromatic.
- Add cubed chicken, salt, pepper, turmeric, cumin, cardamom, and cloves; cook until chicken is browned (5-7 minutes).
- Lower heat and mix in yogurt, cilantro, and mint; simmer gently for about 5 minutes.
- Fold in rinsed rice and pour in water or broth to cover by about an inch.
- Cover tightly with a lid and cook on low heat for 20-25 minutes until rice absorbs all liquid. Let rest for an additional 10 minutes before fluffing with a fork.
Notes
- Swap chicken for vegetables or paneer for a vegetarian option.
- Add nuts or dried fruits like raisins for extra texture and sweetness.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 410
- Sugar: 6g
- Sodium: 590mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 90mg