This post is dedicated to my Darling Husband, Tabrez.

Woke up this morning with a heavy heart. Everything’s going so well with Amelia, work and the business, yet there’s something missing. And then I realized that what really is missing is a very big part of me.

Long distance relationship has taken a heavy toll on me and I realized how much I miss being with my husband, doing all the little things we do together, cooking for him, having silly arguments, troubling Amelia together, surpising him with something every single day when he gets back home from work and so much more. So I decided to cook something he really loves, to make myself feel better AND also thought I’ll surprise him with this post to let him know how much I miss him. Every second. Every Day.

Today’s recipe is the Pakistani Chicken rice which is basically a one pot dish. This recipe was taught to me by my cousin’s wife, Zaida who learned it from her Pakistani neighbor back in Saudi Arabia. Authentic stuff!

INGREDIENTS:

• 2 cups Basmati Rice
• 4-5 Tbsp Oil and Ghee mixed
• 1/2 kg Chicken
• 2 Onions finely sliced
• 2 Tomatoes finely sliced
• 2-3 Green Chillies
• 1 tsp Ginger Garlic Paste
• 1 tsp Red Chilli Powder
• 1/2 tsp Coriander Powder
• 1/2 tsp Turmeric Powder
• Few Peppercorns
• 1/2 tsp Cumin Seeds
• 2 sticks Cinnamon
• 2-3 Cloves
• 1 Star Anise
• Salt to taste

Note:

*You can substitute whole spices with 1tsp Garam Masala Powder.

*For 2 cups rice, you will need 4 1/4 cups of boiling water.

*Rice usually takes about 15-20 minutes to cook on low flame. May take longer depending on the rice you will be using.

*Be careful not to undercook/ overcook the rice.

METHOD:

In a nonstick pot, heat oil and ghee. Add onions and fry till golden brown in color on medium high flame. Next, add Ginger-Garlic paste and fry well. Stir in whole spices and the other masala powders.

Add tomatoes and green chillies and mix with the onion masala. At this point, add some salt. Cover lid and cook tomatoes on low flame till soft and mushy. Add chicken and saute with masala, cook with lid covered. If using Boneless Chicken, cook till 80% done. If using with bone, can be cooked fully.

Next, add in washed rice and coat with masala. Pour in required amount of hot boiling water, salt to taste and let it come to a boil.

Cover with lid and let rice cook till all the water has been absorbed.

Enjoy with Raita or just the way it is 🙂