A richly spiced Indian rice dish made by layering yogurt-marinated chicken with long-grain rice and steaming it over low heat. Turmeric, cinnamon, and cloves add aromatic depth to this hearty main course, perfect for serving guests.
Combine the chicken pieces with yogurt, turmeric, and hot pepper paste. Cover and refrigerate for at least 30 minutes.
Cook the thinly sliced onions in the neutral oil until golden. Reserve half for serving.
Add the marinated chicken to the remaining oil and onions. Cook over medium heat until it releases its liquid and the liquid evaporates.
Boil the basmati rice in plenty of water with the cinnamon stick and cloves until it is about three-quarters cooked, then drain.
Spread the drained rice over the chicken and cover the pot tightly. Steam over the lowest heat until the flavors of the rice and chicken come together. Do not lift the lid often; escaping steam can cause the bottom to scorch.
Do not cook the rice all the way through before draining it; cook it to about three-quarters done so it can finish steaming with the chicken. Otherwise, it may turn mushy. Keep the lid tightly closed and cook over low heat; if steam escapes, the rice can scorch at the bottom. Contains milk and dairy (yogurt).
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