1 whole chicken, cut into pieces

2 cups of basmati rice

2 large onions, sliced

1 cup of tomatoes, chopped

1 cup of plain yogurt, mixed with 2 tablespoon water

1/4 cup of ghee

1/4 cup of vegetable oil

5 green cardamon pods

8 cloves

2 sticks of cinnamon

2 red thai chili peppers, chopped

1/2 teaspoon chili powder

1/2 teaspoon coriander

1/2 teaspoon tumeric

1/2 teaspoon garam masala

1 tablespoon of garlic ginger paste (made by pureeing garlic and ginger with 1 tablespoon of water)

1 tablespoon salt

1 cup of cilantro, chopped

8-10 leaves of mint, chopped


Soak your rice in water for 30 minutes.

Heat a large, heavy pot on medium heat. Add the oil and ghee.

Add the onions, cardamon, cloves and cinnamon. Fry until the onions are golden brown and crispy. This will take about 10 – 15 minutes. Do not let it burn.

Add the chopped chili peppers. Cook for another minute.

Add the chili powder, coriander and turmeric. Fry for about 2 minutes.

Add the chopped tomatoes, with a handful of the cilantro and mint.

Add in the chicken. Mix well. Cover and let the chicken cook in the spices for 15 minutes.

While the chicken is cooking.

Bring a pot of water to a boil on the stove.

Since the rice until the water runs clear. Cook the rice in the boiling water for 5-6 minutes with 1 tablespoon of salt.

Drain the water and set aside until ready to use.

After 15 minutes, remove the cover from the chicken and add the yogurt, salt and garam masala. Cover and cook for another 10 minutes.

After 10 minutes, add more cilantro and mint, and add the rice to the top of the chicken. Gently tuck the rice in around the chicken pieces. Sprinkle more cilantro and mint on top and cover and let it cook on low heat for 10-15 minutes, until the rice has steamed.

Serve with a fresh Riata.

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