Editor-verified · Reviewed 2026-10-01
Spice quantities for 4 servings
Recipe amounts are what goes in the pot; pack sizes are what you buy. We never confuse the two.
| Ingredient | Amount | Buy |
|---|---|---|
| Basmati rice | 360 g | Pantry |
| Chicken thighs | 720 g | Pantry |
| Organic Garam Masala | 1 tbsp · 6 g | 4 oz pouch |
| Organic Turmeric Powder | 1 tsp · 2.8 g | 4 oz pouch |
| Organic Green Cardamom Pods | 2 tsp · 3.2 g | 4 oz pouch |
| Organic Clove Whole | 1 tsp · 1.6 g | 4 oz pouch |
| Organic Bay Leaves Whole | 1.2 g | 4 oz pouch |
| Organic Ceylon Cinnamon Sticks | 4 g | 4 oz pouch |
Method
- Rinse rice until the water runs clear; soak 30 minutes.
- Marinate chicken with yogurt, garam masala, turmeric, salt and ginger-garlic for 1 hour.
- Par-boil rice with cardamom, cloves, bay and cinnamon until 70% cooked; drain.
- Sear chicken, layer with rice, fried onions and saffron milk; cover and steam 25 minutes.