Directions

1. 1

   Rinse the chicken pieces thoroughly under cold water. In a bowl, combine yogurt, ginger-garlic paste, ground coriander, ground cumin, garam masala, turmeric, red chili powder, and salt to form a marinade. Coat the chicken pieces evenly and refrigerate for at least 1 hour.

2. 2

   Rinse the basmati rice under cool water until the water runs clear. Drain thoroughly in a fine-mesh colander.

3. 3

   Sprinkle the drained rice with a pinch of turmeric and 1 teaspoon of sugar. Spread on a wide dish and let sit for 20 minutes to absorb the seasonings.

4. 4

   In a dry skillet over medium heat, toast the whole cumin seeds, cardamom pods, cinnamon stick, black cardamom, and cloves for 2–3 minutes until fragrant. Do not add bay leaves to the roasting. Gently crush the toasted spices once or twice with the back of a spoon and set aside.

5. 5

   Heat 2 tablespoons of vegetable oil in a large, heavy-bottomed pot or pressure cooker (without lid) over medium-high heat.

6. 6

   Add the marinated chicken pieces and fry, stirring occasionally, until the surface is no longer pink and the raw appearance is gone (about 5–7 minutes). Chicken should reach an internal temperature of 165°F (74°C). Sprinkle the crushed roasted spices over the chicken and fry for 2 additional minutes, stirring frequently.

7. 7

   Stir in the tomato puree and cook over medium heat for 3–4 minutes, stirring often, until the raw tomato flavor disappears and the mixture darkens slightly.

8. 8

   Add the remaining turmeric powder, ground cumin, and garam masala powder. Reduce heat to medium-low and simmer for 10 minutes, stirring occasionally, to develop the spice flavors.

9. 9

   In a separate skillet, heat 1 tablespoon of ghee over medium heat. Toast the cashew pieces, almonds, and raisins for 2–3 minutes until golden and fragrant. Add the prepared basmati rice and sauté gently for 2–3 minutes. Stir in the minced fresh ginger and mix well. Remove from heat and set aside.

10. 10

    Pour the rice mixture into the pot with the chicken. Add 4 cups of water, the remaining 1 tablespoon of ghee, salt to taste, and the remaining ½ teaspoon of sugar. Add the bay leaves.

11. 11

    Stir well to distribute all ingredients evenly. Cover the pot with a tight-fitting lid and cook over medium heat for approximately 20–25 minutes, until the rice is tender and water is absorbed.

12. 12

    Check the rice and chicken. If the mixture appears very dry and rice is not yet tender, carefully sprinkle a little water, cover again, and continue cooking on low heat. If the mixture is wet and moist with soft rice, uncover and cook on low heat for a few more minutes to evaporate excess moisture.

13. 13

    While the rice cooks, prepare the caramelized onions: in another skillet, heat remaining ½ tablespoon vegetable oil over medium heat, add sliced onions, and cook, stirring frequently, for 8–10 minutes until golden brown and soft.

14. 14

    Once the pilaf is cooked through, fluff gently with a fork. Drizzle with additional ghee if desired. Stir in the caramelized onions and transfer to a serving dish. Garnish generously with shredded carrots and julienned beets. Serve warm.