Servings: 4 doses
ingredients
- 800g chicken (leg and thigh)
- 1 cup basmati rice
- 2 tablespoons of sunflower oil
- 2 bay leaves
- 1 anise star (optional)
- 1 red onion
- 2 tablespoons of natural yogurt
- 1 + 1/2 cup of hot water
- Salt to taste
- Mint leaves to taste
Marinade:
- 2 tablespoons of natural yogurt
- 1 tablespoon of lemon juice
- 1 teaspoon of garam masala
- 1/2 teaspoon salt
- 1/2 teaspoon of turmeric
- 1/4 teaspoon chilli powder
Preparation
- Mix the chicken with the marinade ingredients (yogurt, lemon juice, garam masala, salt, saffron and chilli). Let it rest for at least 1 hour in the fridge.
- In a pan, place the oil, bay leaves and anise. Let it toast and in the meantime add the onion cut into thin strips.
- Then add the chicken with the marinade. Let it cook for 5-6 minutes stirring regularly.
- Add the remaining yogurt and another pinch of salt.
- Cover the chicken with basmati rice. Pour hot water over the rice.
- Finally add the chopped mint leaves, cover and cook over low heat for about 15 minutes.
