- 3 lb (1.36 kg) bone-in chicken pieces (legs and thighs preferred), skin removed - 2 cups (370 g) Kaima / Jeerakasala short-grain rice - 1 cup (240 g) plain yogurt - 1 large onion, thinly sliced (about 8 oz / 225 g) - 2 medium onions, thinly sliced for frying (about 10 oz / 285 g) - 1/2 cup (120 ml) ghee, divided - 3 tbsp (45 ml) vegetable oil - 2 tbsp (30 g) ginger-garlic paste - 4 green chilies, slit lengthwise - 1/2 cup (15 g) chopped fresh cilantro (coriander leaves) - 1/2 cup (15 g) chopped fresh mint leaves - 1/2 tsp (1 g) turmeric powder - 2 tsp (4 g) red chili powder (adjust to taste) - 2 tsp (4 g) garam masala - 2 tsp (8 g) ground coriander - 1 tbsp (10 g) salt, or to taste - 1 cup (240 ml) water or light broth for chicken - 4 cardamom pods - 4 cloves - 2 cinnamon sticks (1–2 inch / 2.5–5 cm each) - 1 bay leaf - 1 tsp (2 g) fennel seeds - 1/4 cup (60 ml) warm milk with 1/4 tsp (0.5 g) saffron strands - 1/4 cup (35 g) cashew nuts - 1/4 cup (40 g) raisins - 1 tbsp (15 ml) lemon juice - 10–12 curry leaves - 1 tsp (3 g) black peppercorns, lightly crushed - 4 cups (960 ml) water for parboiling rice, salted to taste
1. Rinse rice until water runs clear, soak 20–30 minutes then drain. Heat 4 cups (960 ml) water with 1 tsp (3 g) salt, 2 cardamom, 1 clove, 1 small cinnamon stick, and parboil rice until about 70% cooked (grains tender but firm). Drain and set aside. 2. Marinate chicken: in a bowl combine yogurt, ginger-garlic paste, turmeric, red chili powder, garam masala, ground coriander, 1 tbsp (10 g) salt, lemon juice, 1 tsp (3 g) crushed peppercorns, and half the chopped cilantro and mint. Add chicken pieces, coat well, and marinate 1–2 hours refrigerated (or at least 30 minutes). 3. Fry onions: heat 3 tbsp (45 ml) oil and 2 tbsp (30 ml) ghee in a wide heavy-bottomed pot. Add sliced onions (for frying) and sauté over medium heat until deeply golden brown and crisp; remove half for garnish. In the same fat, lightly sauté cashews and raisins until golden; remove and reserve. 4. Temper and cook chicken: in the pot with remaining ghee/oil, add fennel seeds, remaining cardamom, remaining cloves, cinnamon stick, bay leaf, curry leaves, and green chilies; sauté until fragrant. Add marinated chicken and cook on medium-high until chicken is browned and begins to release juices, about 8–10 minutes. Add 1 cup (240 ml) water or light broth, cover, and simmer until chicken is about 80% cooked and sauce is reduced. Adjust salt. 5. Layering (dum): reduce heat to low. Spread half the parboiled rice evenly over the chicken. Sprinkle half the reserved fried onions, half the chopped cilantro and mint, half the saffron milk, and 1 tbsp (15 ml) ghee. Repeat with the remaining rice, fried onions, herbs, saffron milk, and remaining ghee. Scatter fried cashews and raisins on top. 6. Seal and steam: cover the pot with a tight-fitting lid or seal with aluminum foil and place the lid. Cook on the lowest heat for 20–25 minutes (you can place the pot on a heat diffuser or a tava/griddle to avoid direct heat). Turn off heat and let rest sealed 10 minutes. 7. Open carefully, fluff gently to mix layers, garnish with remaining cilantro and mint, and serve hot with raita or lemon wedges.
Estimated per serving | Servings: 6
Generated: 2026-08-23T19:33:20Z
