Serves 4-6
Ingredients:
2 lb or 4 cups raw rice (basmati or sona masoori)
6 cups hot water
2 lb chicken, whole, cut into 3 inch pieces
1 cup vegetable oil
2 cups onion, diced
2 tsp ginger garlic paste
1 tsp whole spices (a few cloves, half a stick of cinnamon, a few cardamoms and 2 bay leaves)
Juice of a fresh whole lime or 2-3 tsp lime juice
Make the mint masala paste
2 cups fresh mint leaves
1 cup fresh coriander/cilantro leaves
8 hot green chilies, more or less depending on how hot you like it
2 tsp whole coriander seeds
1 tsp cumin seeds
1/2 tsp whole black pepper seeds
1 tsp fennel seeds
To marinate the chicken
1 cup yogurt
1 tsp turmeric powder
1 tsp salt
1 tsp ginger garlic paste
Directions:
First, marinate the chicken in a bowl using the marinating ingredients. Combine well, set aside for 30 minutes.
Second, wash the rice well in running water, until the water is no more cloudy. Soak the rice in ample water and set aside for 20 minutes.
Third, grind the mint masala with a cup of water to form a paste. Set aside.
Lets get started with the pilaf. Use a thick bottom pan or heavy cooker, as this is a one-pot dish. Set the pan on medium high heat.
Add a cup of oil and let it smoke. Add in the diced onion and whole spices. Sauté for 5-7 minutes until aromatic and the onions are transparent. Add ginger garlic paste and sauté for a minute.
To this, pour in the marinated chicken and cook for 6-8 minutes until the chicken pieces turn white.
Pour the mint masala over the chicken. Sprinkle a spoon of salt, let cook for 6-8 minutes until the oil separates.
Add 6 cups of hot water into this mixture and bring it to a boil. Squeeze in fresh lime juice.
Drain out the water from the soaked rice. Carefully add the rice into the boiling chicken masala.
Cook, on medium high until the rice skims the surface. Bring the heat down to low. Wring a clean kitchen napkin in hot water, and mask the open pan, then cover it with a lid.
Cook for 15 minutes and turn it off. Let it rest for another 15 minutes. Uncover and serve hot. Enjoy!