Fragrant basmati rice and warmly spiced yogurt-marinated chicken are layered with saffron, fried onions, mint, and cilantro, then gently steamed until every grain is tender and aromatic.
AI-generated image
AI-generated image
Marinating the chicken in yogurt tenderizes it while adding tang, and par-cooking the rice prevents a mushy result. Layering the partly cooked rice over the seasoned chicken lets steam carry the cardamom, cinnamon, saffron, herbs, and fried onion through the dish.
Cool within 2 hours, then refrigerate in a shallow airtight container for up to 3 days. Do not leave cooked rice at room temperature for extended periods.
Reheat only the portion needed, covered in the microwave or in a saucepan with 1 tablespoon of water, until steaming hot throughout. Stir once and check that the chicken reaches 74°C before serving.
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