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Chicken and rice with saffron

  • 0 Servings
  • 17 Ingredients
  • 13Instructions
  • prep Time

  • Cooking Time

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Ingredients

0/17

For the Marinated Chicken:

  • 4 bone-in, skinless chicken thighs
  • 1 cup plain yogurt
  • 2 tablespoons ginger-garlic paste (or minced ginger and garlic)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder (adjust to taste)
  • Salt to taste
  • Juice of 1 lemon

For the Saffron Infusion:

  • A pinch of saffron threads (about 15-20 threads)
  • 2 tablespoons warm milk

For the Rice:

  • 2 cups Basmati rice, rinsed and soaked for 30 minutes
  • 4 cups water
  • Salt to taste
  • 2-3 green cardamom pods
  • 2-3 cloves
  • 1 bay leaf

Instructions

0/13

  • Start by marinating the chicken. In a large mixing bowl, combine the yogurt, ginger-garlic paste, ground cumin, ground coriander, turmeric, red chili powder, salt, and lemon juice. Mix well to form a smooth marinade.
  • Add the chicken thighs to the marinade, ensuring they are well-coated. Cover the bowl and refrigerate for at least 2-3 hours, or overnight for the best flavor.
  • Prepare the saffron infusion by placing the saffron threads in warm milk. Allow them to steep for 10-15 minutes to release their color and aroma.
  • In a large pot, bring 4 cups of water to a boil. Add the soaked and drained Basmati rice, salt, green cardamom pods, cloves, and bay leaf. Cook the rice until it's about 70-80% cooked (it should still have a slight bite to it). Drain the rice and set it aside.
  • In a large, heavy-bottomed skillet or pot, heat ghee or vegetable oil over medium-high heat. Add the thinly sliced onions and green chilies (if using) and sauté until the onions turn golden brown and crispy. Remove a portion of these fried onions for garnish, if desired.
  • Remove the marinated chicken from the refrigerator and layer it evenly in the skillet with the fried onions. Allow the chicken to cook for about 5-7 minutes on each side, until it's cooked through and browned.
  • Sprinkle half of the saffron-infused milk over the chicken and fried onions.
  • Layer the partially cooked rice over the chicken and drizzle the remaining saffron-infused milk on top.
  • Sprinkle chopped cilantro and mint leaves over the rice.
  • Cover the skillet with a tight-fitting lid or foil and reduce the heat to low. Let the chicken and rice cook on low heat for about 20-25 minutes, allowing the flavors to meld and the rice to fully cook.
  • Before serving, gently fluff the chicken and rice with a fork, being careful not to break the rice grains.
  • Garnish with fried onions, sliced almonds, and raisins (if using).
  • Serve your chicken and saffron rice hot with raita (yogurt sauce) or a side salad. Enjoy this flavorful and aromatic dish!