nstructions1. Wash the basmati rice well, then soak it for **30 minutes**.2. In a bowl, mix yogurt with salt, red chili powder, turmeric, garam masala, and coriander powder. Set aside.3. Heat oil in a large pot. Add sliced onions and sauté until golden brown.4. Add whole spices and sauté for about 1 minute until fragrant.5. Add crushed green chilies and sauté for another minute.6. Add chicken pieces and cook until the chicken changes color and becomes lightly golden.7. Add the prepared yogurt spice mix and tomato puree. Mix well and cook until the masala thickens.8. Add 2 chicken cubes and imli aloo bukhara puree. Cook until the chicken is tender and the oil starts separating from the masala.9. Add water according to the rice quantity and bring it to a boil. Taste the stock; it should be slightly salty and flavorful.10. Drain the soaked rice and add it to the boiling stock.11. Cook on medium-high heat with the lid open until the water is almost dried.12. Cover the pot, reduce heat to low, and give dum for **10 minutes**.13. Turn off the heat and let it rest for a few minutes before opening.14. Gently fluff the rice and serve hot with raita, salad, chutney, or cutlets.
Total Time:1 hour 30 minutes
Yield:6
Ingredients
**For Rice**
* 3 glasses basmati rice
* Water for soaking
* Water for cooking (as needed)
**For Chicken & Masala**
* 1 whole chicken (cut into pieces)
* Oil (as needed)
* 2–3 onions (thinly sliced)
* Crushed green chilies (to taste)
* Tomato puree (as needed)
* 2 chicken cubes
* Imli aloo bukhara puree (to taste)
**Yogurt Spice Mix**
* Yogurt (as needed)
* Salt (to taste)
* Red chili powder (to taste)
* Turmeric powder (to taste)
* Garam masala (to taste)
* Coriander powder (to taste)
**Whole Spices**
* Cumin seeds
* Black peppercorns
* Cloves
* Cinnamon stick
* Black cardamom
* Green cardamom
* Bay leaf
Instructions
### Instructions
Wash the basmati rice well, then soak it for **30 minutes**.
In a bowl, mix yogurt with salt, red chili powder, turmeric, garam masala, and coriander powder. Set aside.
Heat oil in a large pot. Add sliced onions and sauté until golden brown.
Add whole spices and sauté for about 1 minute until fragrant.
Add crushed green chilies and sauté for another minute.
Add chicken pieces and cook until the chicken changes color and becomes lightly golden.
Add the prepared yogurt spice mix and tomato puree. Mix well and cook until the masala thickens.
Add 2 chicken cubes and imli aloo bukhara puree. Cook until the chicken is tender and the oil starts separating from the masala.
Add water according to the rice quantity and bring it to a boil. Taste the stock; it should be slightly salty and flavorful.
Drain the soaked rice and add it to the boiling stock.
Cook on medium-high heat with the lid open until the water is almost dried.
Cover the pot, reduce heat to low, and give dum for **10 minutes**.
Turn off the heat and let it rest for a few minutes before opening.
Gently fluff the rice and serve hot with raita, salad, chutney, or cutlets.
