Chicken Zurbian Rice

Ingredients

• 750 grams chicken, cut into 2-inch pieces on the bone
• 2 cups basmati rice, soaked for 30 minutes and drained
• 2-3 tablespoons oil
• Salt to taste
• 1½ teaspoons red chilli powder
• 1 tablespoon coriander powder
• ½ teaspoon turmeric powder
• ½ teaspoon cumin powder
• 1 teaspoon Arabic spice mix
• 4 small potatoes, peeled and halved
• ½ cup + 2 tablespoons fried onions + for garnish
• 1 cup yogurt
• 8-10 garlic cloves
• 1 inch ginger, roughly chopped
• 2 tablespoons chopped fresh mint leaves 
• 4 tablespoons chopped fresh coriander leaves    
• 2 bay leaves
• ½ inch cinnamon
• 4-5 cloves    
• 4-5 black peppercorns
• 2 tablespoons saffron water
• 2-3 tablespoons melted butter
• Fresh mint sprig for garnish

Method

1. Heat oil in a non-stick pan, add chicken and sauté on high heat for 2-3 minutes. 
2. Add salt, red chilli powder, coriander powder, turmeric powder, cumin powder and Arabian spice mix, mix well and sauté for 1 minute.
3. Add potatoes, mix well, cover and cook for 5-6 minutes.
4. Put ½ cup fried onions into a grinder jar, add yogurt, garlic cloves and ginger and grind to a fine paste.
5. Add this paste to the pan and mix well. Add mint leaves and 2 tablespoons coriander leaves and mix well. Add 1 cup water, mix well, cover and cook on medium heat for 5-6 minutes. 
6. Meanwhile heat sufficient water in a deep pan, add bay leaves, cinnamon, cloves, black peppercorns, salt and rice and mix well. Cook till rice is ¾ done. 
7. Strain the rice and spread on the chicken cooking in the other pan. Sprinkle 2 tablespoons coriander leaves and 2 tablespoons fried onions on top. Drizzle saffron water and melted butter on top. Cover and cook on low heat for 10-15 minutes. Let it rest for 10-15 minutes. 
8. Transfer into a serving bowl, garnish with mint sprig and fried onions and serve hot.