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In a medium bowl, combine the cubed chicken with plain yogurt, ginger-garlic paste, 1/2 teaspoon red chili powder, turmeric powder, and 1 teaspoon salt. Mix well to coat the chicken evenly. Set aside to marinate while you prepare the other ingredients.

Rinse the long-grain basmati rice under cold running water until the water runs clear. Soak the rinsed rice in fresh water for 20 minutes, then drain thoroughly before use.

Heat vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the bay leaves, cinnamon stick, green cardamom pods, black peppercorns, and star anise. Sauté for about 1 minute until fragrant.

Add the diced red onion to the pot and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.

Stir in 1 teaspoon red chili powder and garam masala. Add 1/4 cup of water to prevent burning and cook the spices for 1-2 minutes, forming a thick paste.

Add the marinated chicken to the pot. Cook, stirring occasionally, until the chicken is browned on all sides and well coated with the spice mixture, about 8-10 minutes.

Add the drained basmati rice to the pot with the chicken. Gently stir for 1-2 minutes to combine the rice with the chicken and spices. Pour in 3 1/2 cups of water and add 1 1/2 teaspoons of salt. Bring the mixture to a rolling boil.

Once boiling, reduce the heat to low, cover the pot tightly with a lid, and simmer for 15-18 minutes, or until all the liquid is absorbed and the rice is tender and fluffy.

Remove the pot from the heat and let it rest, covered, for 5 minutes. This allows the steam to finish cooking the rice and ensures a fluffy texture. Gently fluff the rice with a fork. Garnish with fresh chopped cilantro and an optional drizzle of mint chutney before serving hot.


In a medium bowl, combine the cubed chicken with plain yogurt, ginger-garlic paste, 1/2 teaspoon red chili powder, turmeric powder, and 1 teaspoon salt. Mix well to coat the chicken evenly. Set aside to marinate while you prepare the other ingredients.

Rinse the long-grain basmati rice under cold running water until the water runs clear. Soak the rinsed rice in fresh water for 20 minutes, then drain thoroughly before use.

Heat vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the bay leaves, cinnamon stick, green cardamom pods, black peppercorns, and star anise. Sauté for about 1 minute until fragrant.

Add the diced red onion to the pot and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.

Stir in 1 teaspoon red chili powder and garam masala. Add 1/4 cup of water to prevent burning and cook the spices for 1-2 minutes, forming a thick paste.

Add the marinated chicken to the pot. Cook, stirring occasionally, until the chicken is browned on all sides and well coated with the spice mixture, about 8-10 minutes.

Add the drained basmati rice to the pot with the chicken. Gently stir for 1-2 minutes to combine the rice with the chicken and spices. Pour in 3 1/2 cups of water and add 1 1/2 teaspoons of salt. Bring the mixture to a rolling boil.

Once boiling, reduce the heat to low, cover the pot tightly with a lid, and simmer for 15-18 minutes, or until all the liquid is absorbed and the rice is tender and fluffy.

Remove the pot from the heat and let it rest, covered, for 5 minutes. This allows the steam to finish cooking the rice and ensures a fluffy texture. Gently fluff the rice with a fork. Garnish with fresh chopped cilantro and an optional drizzle of mint chutney before serving hot.
