Wash and soak
Basmati Rice (5 1/4 cups)
for an hour.
Meanwhile, boil some water in a vessel and add
Salt (to taste)
Ground Black Pepper (to taste)
, and Ground
Green Cardamom Pods (8)
to it. After the rice has soaked, add it to the water. Once the rice is 3/4th cooked, drain it and keep aside.
Add the strands of
Saffron Threads (5)
Milk (1/2 cup)
and set aside to soak.
Clarified Butter (1/4 cup)
in a deep wok and fry the sliced
until golden brown. Drain and reserve.
Heat remaining clarified butter (adding more if required) in a deep kadhai or wok and add grated
Fresh Ginger (1/2 cup)
Garlic (6 cloves)
Ajwain Seeds (1/2 Tbsp)
. Ad the garlic gets brown, add the Ground
Mix in the
Cashew Nuts (1/3 cup)
Poppy Seeds (2 Tbsp)
and continue to fry. Sprinkle
Garam Masala (1/3 cup)
Kashmiri Red Chili Powder (3 Tbsp)
and mix it well. Cook until the fat starts showing at the surface, adding a splash of water occasionally as required if it looks too dry.
Tyson® Chicken Breasts (2.2 lb)
and let it cook over high heat for 5 minutes, then covered and simmer for about 15 minutes, stirring occasionally, until chicken is cooked through.
Once the chicken is cooked, add the rice to cover the chicken masala. Drizzle the saffron and milk mixture over the top, along with some
Clarified Butter (2 Tbsp)
and the fried onions. Cover the lid and cook on low for 15 minutes.
Remove the lid and serve in bowls! I like to serve it with some garlic yogurt.