1lbboneless skinless chicken thighscut into bite-size pieces
2 ½cupsbasmati ricewashed until the water is rather clear
2 ½cupschicken stock if using rice cooker. 3 1/2 cups if cooking on stove top
1chicken bouillon cubesmashed and dissolves this in the chicken stock above
Small bunch of fresh cilantro leaves
Instructions
Preheat a large pot and add in 2 Tbsp of cooking oil and cook the onion over low to medium heat and let it slowly caramelized into beautiful dark brown color. Take care not to burn them. Remove it from the pan and set aside. In the same pan add 1 Tbsp of cooking oil, add in cloves, cardamom pods, cinnamon stick, cumin seeds and cook and stir over medium heat until fragrant. Add in the chicken pieces and cook until they turn opaque. Add in the basmati rice and stir to mix everything and cook for another minute. Transfer to the rice cooker. Add in the chicken stock and let the rice cooker do the job. If not using the rice cooker, cover the pot with lid and let it cook on low heat for about 20 minutes. Turn off the heat and let it rest for 15 minutes or longer. Uncover and fluff the rice with fork
Top with the caramelized onion and garnish with some cilantro leaves. Serve with other dishes as part of multi-course meal