Preparation and Cooking

• Wash basmati rice under cold water until it runs clear. Cover with water and soak while you prepare everything else. Combine all the spices in a small bowl.
• Add the chicken to a medium bowl, along with ¼ cup yogurt, lemon juice, and half the spice mixture. Mix until the chicken is fully coated.
• Heat oil in a large heavy-duty pan over medium-high heat and cook chicken 4-5 minutes per side or until charred. Remove from heat and set aside. To the same pan, add the onion. Cook down the onion for 3-4 minutes or until wilted then add the garlic and saute for a few seconds or until fragrant.
• Drain the rice and add it to the pan along with the remaining spices. Saute rice and spices for about 2 minutes then add in the chicken stock or water. Return the chicken along with any juices to the pan and bring the mixture to a boil. Cover the pan, lower the heat to the lowest setting and cook for 20 minutes. Be sure not to open the pan as the rice needs the steam to cook.