Golden Aromatic Chicken with Basmati Rice

1. Caramelize the Onions

Begin by melting 1/4 cup of ghee (or unsalted butter) in a medium saucepan over medium heat. Once the ghee is hot and shimmering, add the thinly sliced onion, 6 crushed green cardamom pods, 3 whole star anise, and 1/4 teaspoon of kosher salt. Cook this mixture for about 15 minutes, stirring occasionally, until the onions are very deep golden brown.

2. Add Garlic and Turmeric

Stir in 6 finely chopped garlic cloves and 1.5 teaspoons of turmeric powder. Let these cook for 1 to 2 minutes until the garlic becomes fragrant and the turmeric releases its earthy aroma.

3. Cook the Chicken

Add the 1 pound of chicken pieces to the pan and cook for about 4 minutes, stirring frequently to ensure the chicken is coated with the aromatic mixture and starts to cook through.

4. Add Chicken Stock and Rice

Pour in 2.25 cups of low-sodium chicken stock and add the remaining 1 teaspoon of kosher salt. Bring the mixture to a boil. Once boiling, stir in 1.5 cups of basmati rice. Make sure the rice is evenly distributed in the pan, then cover it with a tight-fitting lid. Reduce the heat to low and let it simmer for 12 minutes.

5. Let the Rice Stand

After 12 minutes, remove the saucepan from the heat but keep it covered. Let it stand undisturbed for another 12 minutes.

6. Fluff and Garnish

Fluff the rice gently with a fork, then transfer the mixture to a serving bowl. Be sure to remove the cardamom pods and star anise as you do so. For the final touch, garnish the dish with 1/4 cup of chopped dried apricots, 1/4 cup of toasted sliced almonds, and 1/4 cup of chopped cilantro leaves. Serve hot.