Step-by-Step Instructions

1. 1.Heat Oil and Sauté Aromatics

   Heat 200-250ml cooking oil in a large karahi over medium-high heat. Add 2 tablespoons of ginger and garlic paste along with 1 tablespoon of salt. Stir well for about 30 seconds until fragrant.

2. 2.Brown the Chicken

   Add 1.5kg of chicken on the bone to the karahi. Stir gently and let it cook for 3-4 minutes until the chicken starts to change color and release its natural liquids. Add 3 bay leaves for extra fragrance and continue cooking until more liquid renders out and the chicken is slightly cooked, about 5-7 minutes.

3. 3.Add Spices

   Add 3 teaspoons of ground coriander, 1 teaspoon of turmeric powder, 2 teaspoons of cumin powder, and 3 teaspoons of chili powder to the chicken. Stir well to coat the chicken evenly with the spices. Cook for about 1 minute until the spices are fragrant and the oil starts to separate from the mixture.

4. 4.Incorporate Tomato Puree and Green Chilies

   Pour in the fresh tomato puree (from 6-8 medium vine-ripened tomatoes blended with a drizzle of water). Add 4-6 smashed green chilies. Stir everything together. Increase the heat to medium-high and bring the curry to a boil, then reduce to a very low simmer. Let it cook for about 10-15 minutes, allowing the raw tomato flavor to cook out and the sauce to thicken.

5. 5.Prepare Rice Base

   While the curry simmers, start the rice. In a separate small pan, melt 4-6 tablespoons of lamb fat over medium heat. Add 1 tablespoon of ginger and garlic paste and 1 cupful of chopped onion (and optionally some green pepper). Sauté until the onion is slightly softened, about 2-3 minutes. Add the lamb stock cube and let it melt and combine with the aromatics.

6. 6.Season and Cook Rice

   Add the washed and strained Basmati rice (2 mugfuls) to the pan. Stir in 1.5 teaspoons of salt and 2 teaspoons of cumin powder. Pour in 2 mugfuls of boiled water. Bring the mixture to a boil, then cover the pan with a lid. Reduce the heat to the lowest possible setting. For best results, place the covered pan on a preheated cast iron tawa (griddle) to ensure even heat distribution for 'dum' cooking. Let it cook for 12-15 minutes.

7. 7.Finish Chicken Karahi

   Once the chicken curry has simmered and the oil has separated and risen to the top, it's ready. Add 1-2 teaspoons of cracked black pepper and garnish with fresh coriander. Turn off the gas.

8. 8.Serve Lamb Pilau Rice

   After 12-15 minutes of dum cooking (or 10 minutes if you're in a rush), carefully uncover the rice. The water should be fully absorbed, and the rice should be fluffy. Gently fluff the rice with a spoon. Serve immediately with the chicken karahi.