Food Craft Institution

1Marinating the Chicken In a large bowl, combine the yogurt (1 cup), ginger-garlic paste (1 tbsp), cumin powder (1 tsp), coriander powder (1 tsp), paprika (1 tsp), turmeric powder (½ tsp), garam masala (½ tsp), and salt (½ tsp). Add the chicken thighs (2 lbs) to the marinade, coat them well, cover the bowl, and refrigerate for at least 4 hours or overnight for best results.

2Preparing the Rice Wash the basmati rice (2 cups) under cold water (4 cups) until the water (4 cups) runs clear. In a large pot, bring 4 cups of water (4 cups) to a boil. Add the green cardamom, cinnamon (1 stick), cloves (4), and ghee (1 tsp). Stir in the rice and cook until it's 70% done. Strain the rice and set aside.

3Caramelizing the Garnish In a skillet, heat 2 tbsp of ghee (2 tbsp) over medium heat. Add the sliced onion (1) and sauté until golden brown. Remove the onions and set aside. In the same skillet, fry the cashews (¼ cup) and raisins (¼ cup) until they are golden. Soak the saffron strands (½ tsp) in warm milk (¼ cup) and set aside.

4Assembling the Food Craft Institution In a heavy-bottomed pot, layer half of the partially cooked rice. Place the marinated chicken thighs (2 lbs) over the rice. Sprinkle half of the caramelized onions, cashews (¼ cup), and raisins (¼ cup). Drizzle half of the saffron-infused milk. Repeat the layers with the remaining rice, garnish, and saffron milk. Cover the pot with a tight-fitting lid.

5Cooking the Food Craft Institution Place the pot over low heat and cook for 30-40 minutes until the chicken is tender and the rice is fully cooked. Once cooked, gently fluff the rice with a fork and serve hot.