Ingredients:

  • 2 cups (400g) Extra-long grain Basmati rice
  • 6 cups (1.4L) Water
  • 2 cloves Garlic, smashed
  • 1 cinnamon stick (3cm)
  • 3 green cardamom pods
  • 1 tsp (5g) Salt
  • 1 lb (450g) Lean ground chicken (chicken keema)
  • 1 tbsp (15ml) Olive oil
  • 1 large Onion, finely diced
  • 1 tbsp (15g) Ginger-garlic paste
  • 2 medium Tomatoes, pureed
  • ½ cup (120g) Plain low-fat Greek yogurt
  • 1 tsp (5g) Turmeric powder
  • 1 tsp (5g) Kashmiri red chili powder
  • 1 tsp (5g) Salt

Instructions:

  1. Rinse the basmati rice under cold water until the runoff is transparent. Bring 6 cups of water to a boil with the garlic, cinnamon, cardamom, and salt. Add the rice and simmer for 5–7 minutes until the grains are 70% cooked. Drain and set aside. Note: The rice should still have a slight bite in the center.
  2. Heat olive oil in a large skillet over medium heat. Sauté diced onions until they are translucent and pale gold. Stir in the ginger garlic paste and cook for 1 minute.
  3. Add the ground chicken to the skillet. Break it apart with a spatula and cook until the meat is browned and no longer pink.
  4. Stir in the turmeric, chili powder, and salt. Pour in the pureed tomatoes and cook until the moisture evaporates and the mixture thickens into a paste.
  5. Lower the heat and fold in the whisked Greek yogurt. Stir constantly until a velvety sauce forms. Note: Constant stirring prevents the yogurt from curdling.
  6. Transfer the keema masala to the bottom of a heavy bottomed pot.
  7. Layer the par boiled rice evenly over the meat.
  8. Seal the pot with a tight lid and cook on the lowest heat for 10-12 minutes until the steam finishes cooking the rice.
  9. Stir in the chopped cilantro, torn mint, and lemon juice just before serving.