Authentic Bengali Fulab by Reemaislam

Ingredients

• 1.5 kg (3.3 lb) basmati rice, soaked for 30 minutes
• 1.5 kg (3.3 lb) chicken or lamb, cut into pieces
• 3 large onions, thinly sliced
• 4 tbsp ginger-garlic paste
• 1 cup plain yogurt
• 1 tbsp garam masala
• 1 tsp turmeric powder
• 1 tbsp chili powder
• 1/2 cup ghee or vegetable oil
• 4 cup water or chicken stock
• 1 tsp salt (adjust to taste)

Instructions

1. Heat ghee in a large pot over medium-high heat and fry sliced onions until golden brown; remove half for garnish.
2. Add meat to the pot with the remaining onions and sear until browned, about 8-10 minutes.
3. Stir in ginger-garlic paste, turmeric, chili powder, and garam masala; cook for 5 minutes until fragrant.
4. Whisk in yogurt and cook over medium heat until the oil separates from the masala, about 10 minutes.
5. Add the soaked rice to the pot and gently stir to coat with the masala, cooking for 3 minutes.
6. Pour in water or stock, bring to a boil, then cover tightly and reduce heat to low.
7. Simmer for 20-25 minutes until the rice is tender and liquid is absorbed.
8. Transfer to an oven-safe dish, top with the reserved fried onions, and bake at 180°C (350°F) for 15 minutes to finish.