INGREDIENTS
900 g
Chicken thighs, bone-in skin-on
1
Bay leaf
10 g
Cilantro
1
Cilantro
10 g
Garlic
10 g
Ginger
5 g
Mint
2
Onions, medium thin
1
Serrano chili peppers
360 g
Basmati rice
1/2 tsp
Cinnamon, ground
1 tbsp
Garam masala
5
Pods green cardamom
1/2 tsp
Saffron threads
3 1/2 tsp
Salt
1 tbsp
Vegetable oil
1 tsp
Cumin seeds
2 tbsp
Ghee
6 cups
Water
1 cup
Reserved boiling liquid (from rice)