Chicken Pulao

Ingredients:

1. 2 cups long-grain basmati rice

2. 1 onion, thinly sliced

3. 3 whole cloves

4. 1 large cinnamon stick

5. 3 green cardamom pods

6. 1 star anise

7. 2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces

8. 1 tomato, diced

9. 1 cup coconut milk

10. 1 tsp ginger-garlic paste

11. 1 tbsp ghee or unsalted butter

12. 1 bunch fresh mint leaves, chopped

13. 1 bunch fresh cilantro, chopped

14. 2 tsp garam masala

15. 3 green chilies, sliced (optional)

16. 3 strands of mace (javitri)

Method:

1. Rinse the basmati rice until the water runs clear. Set aside.

2. In a large skillet , Instant pot or Dutch oven, heat the ghee or butter over medium heat. Add the sliced onion, cloves, cinnamon stick, star anise, mace, and cardamom pods. Sauté for 2-3 minutes until the onion becomes translucent.

3. Stir in the ginger-garlic paste and cook for an additional 1-2 minutes, until fragrant.

4. Add the diced tomato and sauté for 2-3 minutes, until it begins to soften.

5. Add the chicken pieces and sauté until they are no longer pink, about 5-7 minutes.

6. Stir in the chopped mint leaves, cilantro, garam masala, and green chilies (if using). 

7. Transfer the chicken and spice mixture to a rice cooker. Add the rinsed basmati rice, coconut milk, and 3 1/2 cups of water. Season with salt to taste.

8. Cook the rice according to the rice cooker's instructions until the rice is tender and fluffy.

9. Fluff the rice with a fork before serving.