Ingredients
- 2 yellow onions, chopped
- 2 tablespoons oil
- 1 star anise
- 1 cinnamon stick, 2 inches (5cm) long
- 4 whole cloves
- 3 green cardamom pods, lightly crushed
- 2 curry-leaf sprigs (leaves only)
- 1 tablespoon ginger-garlic paste
- 6 chicken drumsticks (about 2 pounds (900g) total)
- 1 tablespoon crushed red pepper flakes, or less to taste
- 1 teaspoon cumin seeds
- 1 teaspoon ground fennel
- ½ teaspoon ground black pepper
- Salt, to taste
- ⅛ teaspoon ground turmeric
- 1 teaspoon ground coriander
- 2 green chilies, chopped, or less to taste
- ¼ bunch cilantro [fresh coriander] leaves
- 2 tablespoons chopped fresh mint
- 1 US cup (240ml) plain yogurt
- 3 fresh tomatoes, chopped
- 10 ½ ounces (300g) uncooked white basmati rice
- 1 pinch saffron, optional
Equipment
- Measuring cups and spoons
- Kitchen scale
- Heavy-bottomed pot with a lid
- Chef’s knife
- Cutting board
- Saucepan
- Fine-mesh strainer
- Wooden spoon
- Instant-read thermometer
Method
- Heat enough oil to sauté the onions in a heavy-bottomed pot over medium heat. Cook the onions, stirring, for about 8 to 10 minutes, until golden. Set half aside.
- Reduce the heat. Add the star anise, cinnamon, cloves, cardamom and curry leaves to the onions in the pot and stir briefly until fragrant. Add the ginger-garlic paste and cook, stirring, for 1 minute.
- Add the drumsticks, red pepper flakes, cumin, fennel, black pepper, salt, turmeric, coriander, green chilies, cilantro, mint, yogurt and tomatoes. Mix well and cook for 2 minutes.
- Bring to a gentle simmer. Cover and cook over low heat, checking occasionally, for about 40 to 50 minutes or until every drumstick reaches at least 165°F (74°C) in the thickest part without touching the bone.
- Meanwhile, cook the basmati in a separate saucepan according to its package directions, timing it to finish when the chicken is ready. Drain well.
- Spread half the cooked rice over the chicken and sauce. Add the reserved onions, then the remaining rice. Sprinkle the saffron on top, if using.
- Cover and heat over very low heat for 10 to 12 minutes until the rice is steaming hot throughout, checking that the bottom isn't scorching.
- Serve hot.
If the sauce is sticking to the bottom before the chicken is cooked, add a small splash of water as needed. Don't let the pot boil dry.
Remove the cinnamon stick, star anise, cloves and cardamom pods before serving, or warn diners about the whole spices.
Notes
- Whole spices aren't intended to be eaten; remove them or alert diners.
- Chill leftovers quickly in small containers and eat within 24 hours, or freeze promptly.
- This recipe makes 3 generous portions. It should stretch to 4 or 5 if you're serving other dishes with it.