Ingredients

• 1 lb (500 g) basmati rice, rinsed
• 1 1/2 lb (700 g) chicken thighs, chunks
• 1 onion, sliced
• 2 tbsp (30 ml) ghee or oil
• 2 cloves garlic & 1 tbsp (15 ml) ginger, minced
• 2 tsp (10 ml) garam masala
• 1 tsp (5 ml) ground cumin
• 1 tsp (5 ml) turmeric
• 1 1/4 cups (300 ml) chicken stock
• 1/2 cup fried onions (optional)
• Cilantro and mint

Steps

1. Parboil rice 5–6 minutes; drain.
2. Sauté onion in ghee; add garlic/ginger and spices; add chicken and brown.
3. Layer chicken and rice in pot; add stock; cover and cook low 20–25 minutes until rice is tender. Top with herbs and fried onions.

Pairings

• Wine: Dry Rosé – refreshing with spices; Riesling – off-dry, balances heat
• Beer: Pilsner – crisp, palate-cleansing; Belgian Saison – herbal & effervescent