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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Wash and soak the rice for 20–30 minutes. Drain well and set aside.
Heat oil in a heavy-bottomed pot over medium heat. Add cumin seeds, bay leaf, black cardamom, green cardamoms, cloves, cinnamon stick, star anise, black peppercorns, and mace. Sauté for a few seconds until fragrant.
Add the sliced onions and fry until soft and translucent. Stir in the ginger-garlic paste and sauté for a minute until the raw aroma disappears.
Add the chicken pieces. Cook, stirring occasionally, until the chicken changes color and gets a light brown sear.
Add the freshly ground black pepper and salt. Stir well to coat the chicken evenly.
Gently mix in the drained rice—be careful not to break the grains. Pour in water and lemon juice. Bring the mixture to a boil.
Reduce the heat to medium-low, cover with a tight lid, and simmer until the water is completely absorbed and the chicken and rice are fully cooked.
Turn off the heat and let the pot sit, covered, for 10 minutes to let the steam settle the grains. Gently fluff with a fork and serve hot with chilled yogurt (dahi).
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Once you pour in the water, avoid stirring too much. Over-stirring breaks the delicate rice grains and can make the dish sticky.
Use freshly crushed or coarsely ground black pepper rather than store-bought pre-ground pepper for the sharpest, most vibrant flavour.
Can I use boneless chicken?
Yes, but using chicken with bones adds more flavor to the dish.
What type of rice is best for this recipe?
Long-grain basmati rice works well for this recipe.
Can I make this dish ahead of time?
Yes, you can prepare it ahead and reheat before serving.
Is there a substitute for mace?
You can use a small pinch of nutmeg as a substitute for mace.
How can I make this dish spicier?
Add more freshly ground black pepper or a pinch of red chilli flakes.
