Sindhi Chicken Teewan

1. 1
   prep · ~20 min

   Soak the rice and prep the ingredients.

   1.Wash the basmati rice until the water runs mostly clear.

   2.Soak the rice in fresh water for 20 minutes, then drain.

   3.Slice the onions, chop the tomatoes, halve the potatoes, and slit the green chilies.

   TIPDraining the rice well helps keep the grains separate later.
2. 2
   saute · ~8 min

   Cook the whole spices and onions.

   1.Heat oil in a heavy pot over medium heat.

   2.Add cumin seeds, bay leaf, black peppercorns, cloves, green cardamom, and cinnamon.

   3.Let them sizzle for 30 seconds until fragrant.

   4.Add the sliced onions and cook until light golden, 6 to 8 minutes.

   TIPKeep the onions light golden, not dark brown, so the final dish stays balanced.
3. 3
   saute · ~6 min

   Build the masala base.

   1.Add ginger-garlic paste and green chili, then sauté for 1 minute.

   2.Add chopped tomato and cook until soft and pulpy, 4 to 5 minutes.

   3.Stir in turmeric powder, red chili powder, coriander powder, and salt.
4. 4
   saute · ~8 min

   Cook the chicken and potatoes.

   1.Add the chicken pieces and potatoes to the pot.

   2.Mix well so the masala coats everything evenly.

   3.Cook over medium heat for 6 to 8 minutes until the chicken loses its raw look.

   TIPStir a few times so the masala does not catch at the bottom.
5. 5
   simmer · ~15 min

   Add yogurt and simmer the chicken.

   Lower the heat and stir in the whisked yogurt. Add 2 cups water, bring to a gentle simmer, then cover and cook until the chicken is nearly tender and the potatoes have started to soften, 12 to 15 minutes.

   TIPAdd the yogurt on low heat and keep stirring so it blends smoothly.
6. 6
   boil · ~6 min

   Add the rice and cook until almost dry.

   Add the drained rice and the remaining 1 cup water. Mix gently, bring to a boil, then cook uncovered for 4 to 6 minutes until the rice rises to the surface and most of the liquid is absorbed.

   TIPUse a light hand after adding the rice so the grains stay intact.
7. 7
   simmer · ~10 min

   Cover and finish on low heat.

   Reduce the heat to very low, cover the pot tightly, and cook for 10 minutes until the rice is tender and the chicken is fully cooked through.

   TIPA tight lid traps steam and finishes the rice evenly.
8. 8
   rest · ~5 min

   Rest the teewan before fluffing.

   Turn off the heat and let the pot stand, covered, for 5 minutes. Fluff gently with a fork or spoon.

9. 9
   garnish

   Garnish with coriander leaves.

10. 10
    serve

    Serve hot.

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