Indo-Fijian Chicken Palau by Fuzzali

Ingredients

• 1 kg (2.2 lbs) chicken thighs, bone-in and skinless, cut into pieces
• 2 cup basmati rice, rinsed
• 2 tbsp ghee or vegetable oil
• 2 large yellow onions, thinly sliced
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp garam masala
• 1 tsp turmeric powder
• 1 tsp cumin seeds
• 3 cup chicken stock or water
• 1 tsp salt (adjust to taste)

Instructions

1. Heat ghee in a large heavy-bottomed pot over medium heat and sauté cumin seeds until fragrant, about 1 minute.
2. Add sliced onions and cook, stirring frequently, until deep golden brown, about 10-12 minutes.
3. Stir in garlic and ginger, cooking for 1-2 minutes until aromatic.
4. Add chicken pieces, turmeric, and garam masala, searing the meat until browned on all sides, about 8 minutes.
5. Stir in the rinsed rice, coating each grain in the spiced oil for 2 minutes.
6. Pour in the chicken stock, season with salt, and bring to a boil over medium heat until heated through, about 5 min.
7. Reduce heat to low, cover tightly with a lid, and simmer for 20 minutes until the rice is tender and liquid is absorbed.
8. Remove from heat and let rest, covered, for 10 minutes before fluffing with a fork.