• 500g boneless chicken pieces (thighs or breast meat)
  • 2 cloves garlic, minced
  • 1″ ginger, minced
  • 2 tbsp Chicken spice
  • Salt
  • ¼ cup yogurt



  • 2 cups Aged Basmati Rice
  • 1 black cardamom
  • 2 bay leaves
  • 2 pinches of Saffron
  • 1 tsp Rose water/ extract
  • 1 tsp Screwpine extract (optional)



  • ¼ cup sliced almonds, toasted
  • ¼ cup sultana raisins, soaked in warm water
  • Edible silver or gold (optional)
  • 4 onions, thinly sliced and fried
  • 2 tbsp Cilantro leaves, chopped
  • 2 tbsp Mint leaves, chopped
  • Oil for frying onions


Chicken spice (All ground/ powdered)

  • 4 tbsp Paprika
  • 2 tbsp Cayenne
  • 1 tbsp Turmeric
  • 1 tbsp Cumin
  • 1 tbsp Coriander
  • 1 tbsp Black Pepper
  • ½ tbsp Cinnamon
  • 1 tsp Cloves
  • ½ tsp Mace
  • 2 tsp Green Cardamom

*Mix all the ground spices together and store in an airtight container

Created By

Ankita Vaidya | Simmer & Spice | | Instagram @simmer.spice | Email


  1. Rinse and soak rice grains in a bowl for 30min. In a pot, add soaked rice grains and enough water to cover the first knuckle of your index finger (you may use the soaking water here). Add cardamom and bay leaf. Turn the heat on to max. When the water and rice start to boil, cover with a lid and turn the heat down to #1 or low. Cook rice for 8 to 10 minutes. Once cooked, immediately transfer to a plate so it cools down.
  2. Cut chicken into medium sized pieces. Add salt, chicken spice, garlic, ginger, and yogurt. Mix well and cover with a plastic wrap. Let it rest for 2 hours. Line a sheet pan with tin foil and parchment. Arrange the chicken pieces on it and bake in a preheated oven at 375°F for 12 to 20 min (depending on dark or white meat- and how big the pieces are)
  3. In a pot, heat 2 cups of canola oil. Fry thinly sliced onions on medium heat until golden brown and crispy. Take out on a plate lined with kitchen towel to absorb excess oil.
  4. For the final assembly, soak saffron in warm water for 20 min. Add this saffron tea, rose extract, and screw pine extract to cooked rice. Gently mix so there are different hues of rice. In a fry pan, add 2 tbsp of onion oil. Gently heat the pan and add cooked rice, cooked chicken, almonds, raisins, chopped cilantro. Mix well and gently heat for about 5 to 7 min on medium heat. Turn the heat off and then add chopped mint. Finish off with edible silver or gold leaf for an added ‘royal’ touch. Serve hot.

Created By

Ankita Vaidya | Simmer & Spice | | Instagram @simmer.spice | Email