Yemeni-Pakistani Fusion Chicken and Rice

About this recipe

Experience the delightful fusion of Yemeni and Pakistani cuisines with this flavorful chicken and rice recipe. The aromatic spices from Yemen meet the robust flavors of Pakistan, creating a dish that's both comforting and exotic. Ideal for a family dinner or a special gathering, this fusion dish promises to tantalize your taste buds.

Ingredients

• 1 cup basmati rice
• 1 lb chicken, cut into pieces
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp garam masala
• 1 cup plain yogurt
• 1/4 cup chopped cilantro
• 1/4 cup chopped mint leaves
• Salt to taste
• Oil for cooking

Directions

1. 1

   Rinse the basmati rice under cold water and soak for 15 minutes.

2. 2

   Heat oil in a large pan and sauté the onions until golden brown.

3. 3

   Add garlic and ginger, cooking until aromatic.

4. 4

   Mix in the chicken, browning the pieces on all sides.

5. 5

   In a bowl, combine yogurt with cumin, coriander, turmeric, red chili, and garam masala.

6. 6

   Stir the mixture into the chicken and simmer for 20 minutes, covered, until the chicken is cooked.

7. 7

   Boil the drained rice in lightly salted water until just tender.

8. 8

   Serve the chicken garnished with cilantro and mint over a bed of rice.