Add the ghee, chicken, and onion to the pot and cook, stirring occasionally, until chicken is no longer pink and onions are softened, about 6 minutes.
Add the rice, garlic, ginger, paprika, cumin, turmeric, cinnamon, cardamom, 1/2 tsp salt, and 1/2 tsp pepper. Cook while stirring until fragrant, about 30 seconds.
Pour in the chicken stock and bring to a boil. Put a lid on the pot and reduce heat to low. Cook, DO NOT REMOVE LID, for 20 minutes.
Take off the heat and let rest while keeping covered for 10 more minutes.
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