Dum Pukht

Ingredients

• Basmati rice (2 cups)
• Chicken, cut into pieces (1 kg)
• Ghee (4 tablespoons)
• Onions, thinly sliced (2 medium)
• Garlic, minced (4 cloves)
• Ginger, minced (1 inch piece)
• Yogurt (1 cup)
• Salt (to taste)
• Red chilli powder (1 tablespoon)
• Turmeric powder (1/2 teaspoon)
• Garam masala (1 tablespoon)
• Green chillies, slit (2-3)
• Fresh coriander leaves, chopped (for garnish)

Instructions

1. Begin by washing and soaking the basmati rice in water for 30 minutes. This step is crucial for achieving fluffy rice.
2. In a mixing bowl, marinate the chicken with yogurt, green chillies, garam masala, turmeric powder, red chilli powder, and salt. Mix well to ensure the chicken is coated evenly. Let it sit for at least 30 minutes to absorb the flavors.
3. In a heavy-bottomed pot, heat the ghee over medium heat. Add the sliced onions and sauté until they turn golden brown, around 8-10 minutes. Stir in the minced ginger and garlic, cooking for an additional 2-3 minutes until fragrant.
4. Add the marinated chicken to the pot, stirring well to combine with the onions and spices. Cook on a low flame for about 15-20 minutes, or until the chicken is tender and cooked through.
5. Drain the soaked rice and gently add it to the pot, mixing carefully to avoid breaking the rice grains. Ensure the chicken and rice are well combined.
6. Cover the pot with a tight-fitting lid. If necessary, seal the edges with dough to trap the steam inside. Cook on the lowest flame for approximately 2 hours, allowing all the flavors to meld and the rice to absorb the delicious spices.
7. Once cooked, remove from heat and let it rest for 10 minutes before opening the lid. Garnish with freshly chopped coriander leaves before serving.