Ingredients
2 half chickens
3 tbsp ghee
2 tbsp olive oil
1 cinnamon stick
5 cardamom pods
4 whole cloves
3 bay leaves
2 dried limes
1 medium onion
3 garlic cloves
1 thumb ginger
2 pureed medium sized tomatoes
2 tbsp tomato paste, divided
½ tsp coriander
½ tsp black pepper
½ tsp turmeric
½ tsp paprika
4 long red chilies
Enough water to cover chicken
Salt to taste
for the Rice
1 ½ c basmati rice
Reserved chicken broth
for the Almond and Raisin Topping
½ c slivered almonds
½ c golden raisins
3 tbsp ghee
Directions
Step 1
for the Chicken Broth
Step 1
Begin prepping onion, garlic, ginger, and tomatoes. Medium dice the onion, finely mince garlic and ginger. Puree the tomato in either a food processor or blender.
1 medium onion
4 whole cloves
1 thumb ginger
2 pureed medium sized tomatoes
Step 2
Heat ghee in a large pot over medium-high heat. Add in the cinnamon stick, cardamom pods, bay leaves, dried limes, and clove. Swirl around in the ghee and let toast for a minute, then add in onion with a pinch of salt. Once the onions begins to slightly color, add in garlic and ginger, sauté for another few minutes.
1 cinnamon stick
3 bay leaves
5 cardamom pods
3 garlic cloves
2 dried limes
Salt to taste
3 tbsp ghee
Step 3
Pour in the tomato puree, with 1 tbsp of tomato paste and the rest of the spices–coriander, black pepper, turmeric, and paprika. Turn the heat down to medium and cook that down until the tomato puree is thickened and takes on a deeper color–about 5 minutes.
2 tbsp tomato paste, divided
2 pureed medium sized tomatoes
½ tsp coriander
½ tsp black pepper
½ tsp turmeric
½ tsp paprika
Step 4
Add in the chicken and swirl it around to absorb this sauce. Cook until the sauce takes on the texture of a thicker paste, constantly moving around the chicken–about 5 minutes.
2 half chickens
Step 5
Pour in enough water to cover the chicken completely, then add in the long red chilies. Bring to a boil, then add enough salt so that this water tastes like a well-seasoned soup–about 2 tbsp.
Enough water to cover chicken
4 long red chilies
Step 6
Turn the heat to low, cover, and simmer for 25 minutes. Preheat oven to 375ºF Now is a good time to wash and soak your basmati rice (steps listed in the section below).
Step 7
Pull the chicken and set aside. Mix 1/2 c of the broth we just made with olive oil and 1 tbsp of tomato paste. Stir to incorporate, then brush the chicken all over with this glaze. Season with salt all over. Set in the oven for 15 minutes, brush on another layer of the glaze, and throw back into the oven for another 15 minutes.
Salt to taste
2 tbsp olive oil
Step 8
for the Rice
Step 1
Wash and drain basmati rice until the water runs clear. Let sit for 20 minutes, then drain the water one more time.
Step 2
Add the rice into the pot with the chicken broth from earlier. Now, we must make sure we have the right amount of liquid. Depending on how much water you added into the pot, everybody will have a slightly differing amount. Dip your index finger into the pot just to where you get to the surface of the rice. The water level should be at your first knuckle when the tip of your finger touches the rice. If it is below, add more water, if it is above remove some.
1 ½ c basmati rice
Reserved chicken broth
Step 3
Bring to a boil, and cover. Simmer over low for 20 minutes. Now is a good time to do our almond and raisin topping.
Step 4
When the rice finishes cooking, do not remove the cover. Cut the heat and let sit for another 10 minutes.
Step 5
for the Almond and Raisin Topping
Step 6
Heat ghee in a pan over medium high heat. Once it’s shimmering, add in the slivered almonds. Fry the almonds, constantly stirring until you get a deep golden brown, then cut the heat.
½ c slivered almonds
3 tbsp ghee
Step 7
Add in the golden raisins, and mix to incorporate. Let this sit for 5 minutes.
½ c golden raisins
