One-Pot Chicken and Rice With Ginger and Cumin

1. Brown the Chicken

Heat two tablespoons of extra-virgin olive oil in a Dutch oven or heavy pot. Season the chicken thighs with kosher salt and black pepper, then brown them over medium heat in batches, turning occasionally, for about 4 to 6 minutes until golden and seared. Set aside.

2. Sauté Shallots and Spices

In the same pot, add the remaining tablespoon of olive oil along with the butter. Once melted, add thinly sliced shallots and sauté until translucent, about 2 minutes. Stir in minced ginger, garlic, brown mustard seeds, cumin seeds, and a pinch of ground green cardamom and cook for another 2 minutes.

3. Toast Rice with Spices

Add the basmati rice and golden raisins to the pot, stirring to coat the grains with the oil and spices. Toast briefly.

4. Add Broth and Chicken

Pour in the chicken broth and stir to deglaze the pot. Nestle the browned chicken pieces back into the pot. Bring to a boil, then reduce heat to a simmer and cover. Cook for about 15 minutes.

5. Steam Carrots and Rice

Place thinly sliced carrots on top of the rice, cover the pot again and remove from the heat. Let steam for 5 minutes.

6. Finish with Cilantro

Sprinkle fresh cilantro over the dish and fluff the rice gently with a fork before serving.