|You will need||Parboiled rice:
1 cup of basmati rice
water to cover the rice
bay leafMarinated chicken
2 cups of nonfat yogurt, smooth or European style
1 cup of water1 tsp olive oil
1 tsp each: garam masala, ground coriander, garlic powder, cinnamon, turmeric, paprika
pinch cayenne and chili powder
3 chicken thighs, cut in halfBrowned onions
2 tablespoons olive oilSaffron topping (can also use turmeric and water)
Warm water to cover the saffron
|How To cook||Bring the rice, several cups of water, and a bay leaf to a boil. Boil 5 minutes then drain in a colander and reserve. Rice is now parboiled.
Marinate the chicken thighs in the yogurt, water, oil, and spices for a few hours or overnight.
Slice the onion very thin, toss with oil, and brown in a 450-degree oven or air fryer. You can also fry it on top of a stove.
Place the chicken/yogurt mixture in its entirety in a large Dutch oven. Add the browned onions, placing them over the top. Then place the rice over the top of all and press flat. Pour the saffron and its liquid over the top.
Bring all to a boil then bake covered in a 375-degree oven for 25 to 30 minutes until the chicken and rice are done.