Ingredients
For the Chicken Marinade:
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2.5–3 lbs chicken thighs, bone-in, skinless, cut into pieces
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1 cup plain yogurt
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1 tbsp ginger-garlic paste
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1 tbsp red chili powder (adjust to spice level)
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1 tsp turmeric
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1.5 tsp garam masala
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Salt to taste
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Juice of 1 lime
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1/4 cup chopped cilantro
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1/4 cup chopped mint leaves
For the Rice:
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4 cups basmati rice, soaked 30 minutes
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Whole spices: 4 cardamom pods, 4 cloves, 2 bay leaves, 1 cinnamon stick
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Salt to taste
For Assembling:
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2 large onions, thinly sliced
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1/4 cup ghee or oil
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A pinch of saffron soaked in 1/4 cup warm milk
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More chopped mint & cilantro
Instructions
1. Marinate Chicken:
In a large bowl, mix all marinade ingredients with the chicken. Let sit for at least 1 hour (or overnight for best flavor).
2. Parboil Rice (Waterless method):
Drain soaked rice. In the 12 QT, add rice and enough water to just cover the grains. Add whole spices and salt.
Cook on medium heat until Vapo-Valve clicks, then switch to low for 5–7 minutes (rice should be about 70% cooked).
Remove rice and set aside.
3. Cook Onions:
Add ghee to the same pot and cook sliced onions on medium heat until golden brown (about 15–20 minutes). Remove half for garnishing.
4. Add Marinated Chicken:
Place marinated chicken into the pot with half the fried onions. Layer evenly.
5. Layer Rice & Finish:
Spread rice over the chicken. Drizzle saffron milk, reserved fried onions, chopped herbs on top.
Cover with the lid.
6. Cook Waterlessly:
Cook on medium until the Vapo-Valve clicks, then reduce to low and cook for 25–30 minutes.
7. Rest & Serve:
Let it rest (covered) for 10 minutes before opening. Fluff gently with a wide spoon.
