Categories: Dinner

Ingredients

• 1 to 1 1/12 lbs boneless skinless chicken breast
• 1/4 cup plus 3 tbsp plain yogurt divided
• 1 1/4 tbsp ginger garlic paste
• 1 tsp plus 1 tsp Garam masala divided
• 1/2 tsp salt
• 1/4 tsp turmeric
• 1/2 to 1 tsp red chili powder
• 1 tbsp lemon juice
• 2 cups basmati rice uncooked
• Pinch of saffron
• 2 tbsp hot milk
• 1 bay leaf
• 4 green cardamoms
• 1 cinnamon stick
• 1 star anise
• 3/4 tsp caraway seeds
• 1 strand mace
• 1 half thin sliced red onion
• 2 tbsp of ghee or oil
• 2 tbsp chopped mint

Directions

1. Make several slits in chicken.

2. Combine 3 tbsp Yogurt, ginger garlic paste, 1 tsp garam masala, salt, tumeric, red chili powder, and lemon juice.

3. Place chicken and ingredients in a plastic bag and marinade for at least an hour or over night.

4. Rinse rice and then soak submerged in water for 30 mims. Optional-Soak a pinch of Saffron in 2 tbsp of hot milk and add to rice.

5. In pressure cooker or dutch oven, add Ghee or cookin oil and heat until smokey.

6. Add bay leaf, green cardamoms, cloves, cinnamon stick, star anise, caraway, and strand mace.

7. Cook over medium heat until fragrant.

8. Add sliced onion and cookuntil light brown.

9. Add marinated chicken and saute for about 5 mins.

10. Reduce heat/cover to low and cook until chicken is soft and tender.

11. Combine 1/4 c yogurt, mint, 1tsp garam masala, 1/4 tsp chili pepper (optional) and mix in pot with chicken.

12. Layer drained rice over chicken mixture.

13. Pour 2 cups of water into the side of the pot and 1 cup over the rice.

14. Cover pot and increase heat to medium.

15. Cook until rice is tender. If need, add 1/4 to 1/2 cup of water until rice is done and tender.

16. Once cooking is complete, remove lid and let stand for 15 mins.

17. Enjoy.

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