Chicken Brinji Rice

Prep: 25 mins

Prep: 25 mins

Cook: 45 Mins

Cook: 45 Mins

Total Time: 1 Hour 10 mins

Total Time: 1 Hour 10 mins

Yield: 6 Servings

Yield: 6 Servings

INGREDIENTS:

For the chicken marinade

  • Chicken thighs (bone-in, medium pieces), 2 lbs
  • Greek Yogurt, ½ cup
  • Ginger-garlic paste, 2 tablespoons
  • Coriander powder, 2 teaspoons
  • Red chili powder, 1 teaspoon
  • Turmeric powder, ½ teaspoon
  • Salt, 1 teaspoon
  • Fresh mint leaves, ¼ cup, chopped
  • Fresh cilantro, ¼ cup, chopped

For the brinji base and rice

  • Daawat Traditional Basmati Rice, 3 cups, rinsed and soaked 20 minutes
  • Oil or ghee, 3 tablespoons
  • Cinnamon stick, 1 large (2-inch)
  • Cloves, 4–5
  • Green cardamom pods, 4
  • Bay leaf, 1–2
  • Fennel seeds, 1 teaspoon
  • Star anise, 1
  • Caraway seeds, ½ teaspoon
  • Onions, 2 large, thinly sliced
  • Ginger-garlic paste, 1 tablespoon
  • Green chilies, 2, slit
  • Tomatoes, 2 medium, finely chopped
  • Coconut milk, 1 cup
  • Chicken stock, 3 ½ cups
  • Fresh mint leaves, ¼ cup
  • Fresh cilantro, ¼ cup, chopped
  • Garam masala, 1 teaspoon
  • Lime juice, 1 tablespoon
  • Salt, to taste

For garnish

  • Red onion, 1 small, thinly sliced into rounds
  • Lime, cut into wedges
  • Raita, for serving
  • Fresh banana leaf, for plating

Cook:

  1. In a large bowl, combine chicken with yogurt, ginger-garlic paste, turmeric, red chili powder, coriander powder, salt, mint, and cilantro. Mix well and marinate at least 20–30 minutes.
  2. Heat oil or ghee in a wide, heavy-bottomed pot over medium heat. Add cinnamon, cloves, cardamom, bay leaf, fennel seeds, star anise, and caraway seeds. Let them sizzle until fragrant.
  3. Add sliced onions and cook until soft and lightly golden. Stir in ginger-garlic paste and green chilies, cooking until the raw aroma disappears.
  4. Add chopped tomatoes and cook until they break down and the mixture turns thick and aromatic.
  5. Add the marinated chicken and cook 6–7 minutes, stirring occasionally, until the chicken firms up and begins releasing juices.
  6. Pour in coconut milk and chicken stock. Add remaining mint and cilantro. Adjust salt. Bring to a gentle boil and simmer 8–10 minutes until the chicken is partially cooked and the broth is fragrant.
  7. Drain the soaked Basmati Rice and stir it directly into the pot. The liquid should sit slightly above the Basmati Rice.
  8. Bring to a boil, then reduce heat to low, cover tightly, and cook 14 minutes until the Basmati Rice is tender and the liquid is absorbed.
  9. Turn off heat and let rest, covered, for 10 minutes. Sprinkle garam masala and lime juice over the top, then gently fluff the Basmati Rice.
  10. Line a brass platter with a banana leaf. Spoon the brinji Basmati Rice generously on top, allowing chicken pieces to show. Garnish with sliced red onions and lime wedges. Serve warm with raita on the side.