|450 g||basmati rice|
|1 tbsp||garam masala|
|½ tsp||chili powder|
|150 ml||whole milk|
|1 tsp||black cumin seeds|
|4 tbsp||lemon juice|
Crush garlic. Remove cardamom seeds from pods and grind. Mince ginger. Combine ginger, garlic, garam masala, chili powder, turmeric, salt, and cardamom in a bowl. Add yogurt and chicken thighs and let marinate for 3 hours.
Thinly slice onions. Heat ghee in a large pot over medium heat, add onions, and fry until golden brown. Remove from heat and set aside. Combine milk and saffron in a small pot. Bring to a boil, remove from heat, and set aside. Finely chop green chilies and set aside.
Add rice to another pot along with water, black cumin, cinnamon, and pepper. Bring to a boil, reduce heat to low, place a lid on, and cook for 10 minutes. Season with salt.
Transfer chicken thighs and marinade to the pot with the fried onions and fry until seared. Distribute the milk-saffron mixture, chilies, cilantro, lemon juice, and rice. Cook for approx. 1 hour over low heat with a lid. If the meat isn’t tender after 1 hour, continue cooking for another 15 min. Once ready, mix well and serve immediately.