Instructions
Step 1. Prepare Chicken:
- Pat chicken dry. In a small bowl, mix turmeric, cumin, black pepper, chili powder, 1 tbsp olive oil, and salt. Rub this mixture all over the chicken. Set aside.
Step 2. Sauté Aromatics:
- In a large pot or Dutch oven, heat 2 tbsp olive oil over medium heat. Add sliced onions and cook until golden brown and crispy. Remove half of the fried onions for garnish and set aside.
Step 3. Add Spices & Rice:
- To the pot, add bay leaves, cardamom pods, cinnamon sticks, and black peppercorns. Sauté for 1 minute until fragrant.
- Add the soaked and drained basmati rice. Stir gently for 2-3 minutes to coat the rice with oil and spices.
Step 4. Cook Rice:
- Pour in the hot chicken broth or water and add salt to taste. Bring to a boil, then reduce heat to low, cover, and simmer for 10 minutes.
Step 5. Roast Chicken:
- While rice simmers, preheat oven to 200°C (400°F). Place the seasoned chicken on a baking tray or oven-safe rack. Roast for 30-40 minutes, or until cooked through and golden brown (internal temperature 74°C/165°F).
Step 6. Combine & Serve:
- Once rice is cooked (all water absorbed), gently fluff with a fork. Place the roasted chicken on top of the rice in the pot. You can cover and let it rest for a few minutes for flavors to meld.
- Garnish with fresh cilantro and the reserved fried onions. Serve hot with preferred sauces and sides.