Ingredients

• 2 cups basmati rice
• 500 grams chicken, cut into pieces
• 1 large onion, thinly sliced
• 2 tomatoes, chopped
• 3-4 green chilies, slit
• 1/4 cup yogurt
• 1/4 cup chopped fresh mint leaves
• 1/4 cup chopped fresh coriander leaves
• 1 tablespoon ginger-garlic paste
• 2-3 whole cloves
• 2-3 green cardamom pods
• 1-2 cinnamon sticks
• 1 teaspoon cumin seeds
• 1 teaspoon garam masala
• Salt, to taste
• 3 tablespoons oil or ghee
• 4 cups water

Instructions

1. Rinse the basmati rice under cold water until the water runs clear. Soak it in water for about 30 minutes, then drain.
2. In a large pot, heat the oil or ghee over medium heat. Add cumin seeds, cloves, cardamom, and cinnamon. Sauté for a minute until aromatic.
3. Add the sliced onions and fry until golden brown. Then, add the ginger-garlic paste and green chilies, cooking for another minute.
4. Stir in the chopped tomatoes and cook until softened, then add the chicken pieces. Cook until the chicken no longer pink.
5. Add the yogurt, salt, and garam masala. Mix well and let it simmer for 10 minutes.
6. In another pot, bring 4 cups of water to a boil. Add the soaked and drained basmati rice to the boiling water. Cook until the rice is about 70% done, then drain.
7. Layer the partially cooked rice over the chicken mixture. Sprinkle the mint and coriander leaves on top.
8. Cover the pot tightly with a lid and cook on low heat for 20-25 minutes, allowing the flavors to meld and the chicken to cook through.
9. Remove from heat and let it rest for 10 minutes before serving. Serve hot with raita or salad.