Ingredients:

  • 1.5 lbs (680 g) bone-in chicken thighs (skinless preferred)
  • 1 cup (240 ml) plain yogurt
  • 3 cloves garlic, minced
  • 1-inch piece fresh ginger, grated
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp turmeric
  • 1/4 tsp saffron threads
  • Salt and pepper, to taste
  • 2 cups (400 g) basmati rice
  • 4 cups (950 ml) chicken broth
  • 1 medium onion, thinly sliced
  • 1/2 cup (75 g) pine nuts
  • 2 tablespoons olive oil
  • 1 bay leaf
  • 2-3 whole cloves
  • 2-3 green cardamom pods
  • Fresh parsley, for garnish (optional)

Instructions:

  1. In a large bowl, combine yogurt, garlic, ginger, cumin, coriander, turmeric, saffron, salt, and pepper. Add chicken thighs and coat well; cover and refrigerate for at least 30 minutes (or up to overnight).
  2. Preheat the oven to 375°F (190°C). Rinse basmati rice under cold water until water runs clear; soak in water for 20 minutes, then drain.
  3. In an oven-safe pot, heat olive oil over medium heat. Add sliced onions and sauté until golden brown, about 8-10 minutes.
  4. In a separate small pan, toast pine nuts over medium heat until golden, shaking the pan frequently to avoid burning. Set aside.
  5. Push the onions to the side of the pot, add marinated chicken, and cook for 5-7 minutes until lightly browned.
  6. Stir in the drained rice, chicken broth, bay leaf, cloves, and cardamom pods. Bring to a boil.
  7. Cover the pot tightly and transfer to the preheated oven. Bake for 35-40 minutes, or until the rice is cooked and the liquid is absorbed.
  8. Remove from oven; let sit for 5 minutes before fluffing with a fork. Stir in toasted pine nuts and garnish with fresh parsley if desired.