Ingredients:

• Chicken Thighs (preferably bone-in and remove the skin)
• Rice (3-4 cups)
• Onions (2-3 medium-sized; finely chopped)
• Garlic (5-6 cloves ; finely chopped)
• Carrot (1; finely grated)
• Tomato (1; diced)
• Tomato paste (2 heaping tablespoons)
• Orange Zest (1 orange)
• Cinnamon sticks (2 sticks)
• Bay leaves (3-4 leaves)
• Cardamom pods (3)
• Cloves (3-4)
• Star Anise (2)
• Dried Lemon (2)
• Black pepper (1 teaspoon)
• Garlic powder (1 teaspoon)
• Ginger powder (1 teaspoon)
• Chili powder (1 teaspoon)
• Cumin powder (1 teaspoon)
• Coriander powder (1 teaspoon)
• Cinnamon powder (1 teaspoon)
• Cardamom powder (1 teaspoon)
• Nutmeg powder (1 teaspoon)
• Turmeric powder (1/2 teaspoon)
• Chicken bouillon (1 cube)
• Chicken Stock (32 ounces)
• Salt (to taste)
• Oil
• Almonds/Cashews (1/4 cup; if using almonds soak it for a few hours in water and peel of the skin)
• Mint Leaves (optional; 10 -15 leaves; sliced)
• Ghee

Directions:

Wash the rice thoroughly and soak it in water for 20-30 minutes.

In a deep pot, add some oil and once hot add the chopped garlic, onion and grated carrot and cook for 3-4 minutes on medium heat.

Add the chopped tomato and cook till the tomato is mushy

Now, add all the aromatic whole spices (cinnamon, bay leaves, cardamom, cloves, star anise and dried lemon) and cook for a minute.

Add the tomato paste and give it a mix and cook for a couple of minutes.

Add all the ground spices (black pepper, garlic, ginger, chili, cumin, coriander, cinnamon, cardamom, nutmeg, turmeric) and the chicken bouillon cube. Give it all a nice stir and cook for 30-60 seconds till all the raw smell of the spices are gone.

Add the zest of an orange and give it a stir. Add the chicken/vegetable stock/ water and mix everything together. Bring the stock to a simmer and then add the chicken thighs into the stock and cook for 15-20 minutes on medium-low heat.

Scoop out the chicken pieces out into a baking tray. Spoon over some of the liquid and then pop into an oven to broil for 12-15 minutes or until the top of the chicken has a nice brown crust.

Since the bouillon we added is usually salted taste the broth to see if you need to add more salt.

Drain the water from the soaking rice and then add it into the pot. Add more water/stock if required to cook the rice.

Cover the pot with a lid and cook on medium-low heat for 15 minutes or until all the liquid is absorbed by the rice and it’s fully cooked.

Using a spoon or a fork fluff up the rice and set it aside.

Roughly chop the almonds/cashews.

In a small pan add some ghee/oil and then add the chopped almonds/cashews and roast it till it’s golden brown.

To serve, spoon out the rice into a serving plate. Place the roasted chicken things over the rice. Finally pour the roasted almonds/cashews over the rice along with ghee. Drizzle the mint leaves if using while serving.