Ingredients
2 1/2 tablespoons olive oil
3 tablespoons plain yogurt
2 tablespoons distilled white vinegar
1 medium onion, sliced
2 cloves garlic, crushed
1 tablespoon ginger paste
2 small green chile peppers
2 medium tomatoes, chopped
2 tablespoons garam masala
1 tablespoon dried mint
salt and pepper to taste
5 sprigs cilantro
1 (3 pound) whole chicken, skin removed and cut into pieces
2 quarts water
4 cups uncooked basmati rice
1 bay leaf
4 pods green cardamom
1 pod black cardamom
1 cinnamon stick
salt to taste
1/4 teaspoon powdered yellow food coloring
Directions
Heat the olive oil in a large skillet over medium heat. Mix in the yogurt and vinegar. Place the onion in the skillet, and cook until tender. Mix in the garlic, ginger paste, green chile peppers, and tomatoes. Cook and stir until tomatoes are tender. Season with garam masala, mint, salt, and pepper, and mix in the cilantro.
Place the chicken in the skillet. Reduce heat to medium-low, cover, and continue cooking 45 minutes, stirring occasionally, until chicken juices run clear.
Bring the water and rice to a boil in a large pot. Mix in the bay leaf, green cardamom, black cardamom, and cinnamon. Season with salt to taste. Cover, reduce heat to low, and simmer 20 minutes.
In a separate pot, alternate the rice and chicken mixture in layers, topping with rice. Sprinkle with the food coloring, and mix to serve.
