Fragrant Chicken & Green Chili Pilaf

Rinse 2 cups of Basmati rice thoroughly under cold water until the water runs clear. Soak the rice in fresh water for 20 minutes, then drain well.

Cut 750 grams of boneless, skinless chicken thighs into 1-inch pieces. Thinly slice 1 large yellow onion and slice 4 medium green chilies lengthwise (remove seeds for less heat, if desired). Lightly crush 5 green cardamom pods.

Heat 2 tablespoons of vegetable oil in a heavy-bottomed pot or Dutch oven over medium heat. Add the sliced onion and sauté until golden brown, about 8-10 minutes.

Add 1 tablespoon of ginger-garlic paste and the sliced green chilies to the pot. Sauté for 1 minute until fragrant. Add the crushed cardamom pods and stir for 30 seconds.

Add the chicken pieces to the pot and cook, stirring occasionally, until lightly browned on all sides, about 5-7 minutes. Season with 1 1/2 teaspoons of salt.

Add the drained Basmati rice to the pot and gently stir for 1-2 minutes to coat the rice grains with the oil and spices.

Pour in 4 cups of water or chicken broth. Bring the mixture to a boil, then reduce the heat to low, cover the pot tightly, and simmer for 15-18 minutes, or until all the liquid has been absorbed and the rice is tender. Do not lift the lid during this time.

Once cooked, remove the pot from heat and let it rest, covered, for another 10 minutes. This allows the steam to finish cooking the rice evenly.

Fluff the pilaf gently with a fork. Stir in 1/2 cup of freshly chopped coriander leaves just before serving.