Ingredients

For Rice:

• 1 and half cup of Mahmood Basmati Rice
• 5 tablespoons of butter (or sunflower oil)
• 1 carrot
• 1 pinch of saffron
• 1 tea glass of milk
• 2-3 pieces of clove
• 1 bay leaf
• 1 cinnamon stick
• 1 and half teaspoon of salt

For chicken:

• 4 pieces of boneless chicken thighs
• 3 tablespoons of yoghurt
• 1 tablespoon of strained yoghurt
• 1 and half teaspoons of ginger (crushed)
• 5 tablespoons of olive oil
• 1 tablespoon of crushed cardamom
• 3 cloves of crushed garlic
• 1 teaspoon of cumin
• 1 and half teaspoons of coriander powder
• 1 teaspoon of freshly ground black pepper
• 1 teaspoon of salt
• 1 teaspoon of ground red pepper

Recipe

Marinate the chicken first. Put the chicken and all the marinating ingredients into a large bowl. Mix all the ingredients well. Seal the large bowl with a cling film and let it chill in the fridge for minimum 1 hour. Wash Mahmood Basmati Rice and rinse it well. Put rinsed Mahmood Basmati Rice into a medium saucepan. Put the cinnamon stick, cloves, and bay leaf on the rice

Pour water one finger above the mixture Cook the rice at a low heat until the rice is slightly softened. Take Mahmood Basmati Rice away from the cooker when they are slightly softened and rinse the water, then rest it.

Put the milk into a bowl and pour saffron into it.

Melt the butter in another saucepan. Pour the grated carrot and soften it. While at low heat, take the chicken that is marinated. Pour saffron with the milk and cook it with milk and saffron for a few minutes. Pour softened Mahmood Basmati Rice into the mixture and add spices and salt.

Put some cloth on the saucepan and close the lid. Let it cooked with low heat.

Cook it for around 15-18 minutes and take it away from the cooker and rest it.

Then mix it well and serve it.