Serves 1
Directions
- 1Finely chop all the vegetables.
- 2Sear the vegetables and aromatics individually one at a time, starting with the onions.
- 3Add the chicken, spices, tomato paste, and salt, then sear everything on high heat.
- 4Add 3 cups of water and the potatoes, then let the pot boil on medium until the chicken is fully cooked.
- 5Wash 2 cups of basmati rice, then boil it in a good amount of water with salt and a few knobs of butter for 5 minutes or until cooked halfway through.
- 6Strain the rice and add it to the chicken pot (you can add it directly on the chicken or take the chicken out and grill it for color).
- 7Drizzle saffron water on the rice without stirring, cover, and let steam on the lowest heat possible.
- 8Leave the pot covered for another 15-20 minutes after cooking for best results.
- 9Flip the dish onto a serving plate and top with lemon slices.
Ingredients
- 2 onion
- 4 clove garlic
- ginger, small knob
- 4-6 chili (optional)
- 3 bell pepper
- 200 g tomatoes
- 1 kg chicken pieces
- 2 cup basmati rice
- 2 tbsp tomato paste
- fresh coriander, small bunch
- 4 potatoes, cubed up and fried
- 2 cinnamon stick
- 3 bay leaf
- 4 cardamom pod
- 2 clove
- 2 star anise
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1/2 tsp ginger powder
- 1/2 tsp lumi powder
- 1/2 tsp black pepper
- 1/2 tsp cinnamon powder
- 1/2 tsp turmeric
- 1/2 tsp cardamom powder
Tips
- Once cooked, leave the dish covered for 15-20 minutes before serving for best results.
- You can add the rice directly on the chicken or take the chicken out and grill it for some color.
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