From craving to table
Instructions
- 1
Wash and soak the basmati rice in water for 30 minutes, then drain.
- 2
In a large pot, heat ghee or oil over medium heat. Add cumin seeds and whole spices, sauté until fragrant.
- 3
Add sliced onions and cook until golden brown, then add the chicken pieces.
- 4
Stir in chopped tomatoes, turmeric, red chili powder, and salt. Cook until the chicken is browned.
- 5
Add yogurt, cilantro, mint leaves, and green chilies. Mix well and cook for 5 minutes.
- 6
Add the soaked rice to the pot and gently mix it with the chicken mixture.
- 7
Pour in 4-5 cups of water, ensuring the rice is fully submerged. Bring to a boil.
- 8
Reduce heat to low, cover, and let it cook for 20-25 minutes until the rice is tender and the water is absorbed.
- 9
Once done, remove from heat and let it sit covered for another 10 minutes before serving.