ABout SOG

This recipe is designed for families who want authentic aroma and delicious taste every day. The SOG Everyday Basmati Rice is perfect for this—it cooks up soft and fluffy, complementing the spiced chicken marinade rather than overpowering it, making for a hearty and satisfying weeknight meal.

Ingredients List (For 4-6 Servings)

For the Chicken Marination:

• SOG Everyday Basmati Rice: 750g (soaked for 30 minutes)

• Chicken (Curry Cut): 1 kg

• Yogurt (Dahi): 1.5 cups

• Ginger-Garlic Paste: 2 tbsp

• Green Chilies: 4 (finely chopped)

• Onions: 3 large (sliced and fried golden brown (birista))

• Mint Leaves: 1/2 cup (chopped)

• Coriander Leaves: 1/2 cup (chopped)

• Spices: 1 tbsp red chili powder, 1 tsp turmeric powder, 1.5 tbsp coriander powder, 1 tbsp garam masala powder, Salt to taste.

• Ghee: 2 tbsp (from the fried onion oil)

For the Rice Boiling:

• Water: 4-5 liters

• Whole Spices: 4 green cardamoms, 3 cloves, 1-inch cinnamon, 1 bay leaf, 1 tsp shahi jeera.

• Salt: 3 tbsp (water should taste salty)

• Lemon Juice: 1 tbsp (keeps rice white and separate)

For Layering (Dum):

• Ghee: 4 tbsp

• Saffron Milk: A pinch of saffron in 3 tbsp warm milk.

• Kewra Water: 1 tsp

Step-by-Step Preparation Method

Step 1: The Flavorful Marination

1. In a large bowl, mix the chicken with yogurt, ginger-garlic paste, chopped chilies, all the powdered spices, and salt.

2. Crush 2/3 of the golden-brown fried onions (birista) and add them to the chicken along with half of the fresh mint and coriander.

3. Add 2 tablespoons of the ghee/oil used for frying onions. Marinate the chicken for at least 2 hours, or preferably overnight in the refrigerator.

Step 2: Parboiling the SOG Everyday Basmati Rice

1. In a large pot, bring the water for rice boiling to a rolling boil with all the whole spices, salt, and lemon juice.

2. Drain the soaked SOG Everyday Basmati Rice and add it to the boiling water.

3. Cook the rice exactly until it is 70% done (it should have a firm bite in the center). Drain immediately and spread the rice on a large tray to stop cooking.

Step 3: Layering and Dum Cooking

1. In a heavy-bottomed pot (handi) large enough to hold the chicken and rice, spread the marinated chicken mixture evenly at the bottom.

2. Layer the 70% cooked SOG Everyday Basmati Rice over the chicken.

3. Sprinkle the remaining 1/3 fried onions, fresh mint, coriander, saffron milk, kewra water, and the 4 tablespoons of ghee over the top rice layer.

4. Dum Cooking: Seal the pot tightly with a lid and a damp cloth/dough. Place it on a hot tawa over high heat for 5 minutes, then reduce the heat to low and cook for 20-25 minutes.

5. Turn off the heat and let the pot rest for 15 minutes before opening.

Step 4: Serving

Fluff the pulao gently, mixing the spiced chicken from the bottom with the soft, fluffy rice from the top. Serve hot with a cooling raita and a fresh salad, showcasing the everyday quality and authentic aroma of SOG Everyday Basmati Rice.