Ingredients:

  • 1.5 lbs boneless chicken thighs, cut into bite-sized pieces
  • 1/2 cup plain Greek yogurt
  • 1 tbsp ginger-garlic paste
  • 1 tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tsp salt
  • 2 cups extra-long grain Basmati rice
  • 3 cups water
  • 2 pods green cardamom
  • 1 cinnamon stick
  • 2 cloves
  • 1 tsp salt
  • 3 tbsp ghee
  • 2 medium onions, thinly sliced
  • 1 cup fresh pomegranate arils
  • 1/2 tsp saffron strands
  • 2 tbsp warm milk
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup fresh mint leaves, chopped

Instructions:

  1. In a large bowl, combine the chicken thighs with yogurt, ginger-garlic paste, turmeric, chili powder, and salt. Massage the marinade into the meat and let it rest for 30 minutes.
  2. Rinse the Basmati rice under cold water until the water runs clear to remove excess starch.
  3. Bring 3 cups of water to a boil with cardamom, cinnamon, cloves, and salt. Add the rice and simmer for 5–7 minutes until al dente, then drain and set aside.
  4. Heat ghee in a heavy-bottomed pot over medium heat. Sauté sliced onions until caramelized and mahogany-colored. Remove half of the onions for garnish.
  5. Add the marinated chicken to the remaining onions in the pot. Cook until the chicken is sealed and the yogurt sauce has thickened and started to release oil.
  6. Level the chicken at the bottom of the pot and layer the parboiled rice on top.
  7. Distribute pomegranate arils, saffron-soaked milk, chopped cilantro, and mint leaves over the rice layer.
  8. Seal the pot with a tight-fitting lid and steam (Dum method) on low heat until the rice is fully cooked and aromatic.