A rich Indian-style casserole where chicken marinated with yogurt and spices is layered with long-grain rice and steamed over low heat. With its aroma of turmeric, cinnamon, and cloves, it's a filling main dish that draws attention at guest tables.
Mix the chicken pieces with yogurt, turmeric, and hot pepper paste and let it rest in the fridge for at least 30 minutes.
Sauté the finely chopped onions in vegetable oil until golden brown, and set half of it aside for serving.
Add the marinated chicken to the remaining onion oil and cook over medium heat until it releases its liquid and that liquid evaporates.
Boil the basmati rice three-quarters of the way with a cinnamon stick and cloves in plenty of water, then drain.
Spread the drained rice over the chicken and close the lid tightly, then steam over the lowest heat until the aromas of the rice and chicken combine. Note: do not open the lid often, or the steam will escape and the bottom may burn.
Important: don't fully boil the rice, cook it to about three-quarters and drain it; the remaining cooking is completed with the chicken under steam, otherwise the rice turns mushy. Note: seal the lid tightly and cook over low heat, if steam escapes the rice can burn at the bottom. Allergen: contains milk and dairy products (yogurt).
If you soak saffron threads in warm milk for a few minutes and drizzle it over the rice at the end of cooking, both the color and the aroma become noticeably richer.
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