Ingredients

• 2 1/2 cups basmati rice
• 1/4 cup vegetable oil, divided
• 4 cinnamon sticks
• 8 whole cloves
• 4 pods black cardamom
• 2 onions, sliced
• 2 tablespoons ginger-garlic paste
• 1/4 cup chopped fresh mint
• 3 tablespoons chopped fresh cilantro
• 1 1/2 pounds boneless chicken breast, cut into 2-inch cubes
• 1 teaspoon salt
• 3/4 cup fat-free yogurt
• 4 green chile peppers
• 1/4 cup lemon juice
• 1 tablespoon ground chile pepper
• 1/4 teaspoon ground turmeric
• 10 cups water
• 1 tablespoon salt
• 1 teaspoon cumin seeds
• 2 pods green cardamom
• 2 whole cloves
• 2 bay leaves

Instructions

1. Place basmati rice in a large container and cover with several inches of cool water. Let soak, about 30 minutes. Drain.
2. Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Add cinnamon sticks, 8 cloves, and 4 black cardamom pods; fry until fragrant, about 1 minute. Add onions; cook and stir until lightly browned, about 5 minutes. Stir in ginger-garlic paste; cook until fragrant, about 1 minute. Sprinkle mint and cilantro on top; cook 1 minute more.
3. Stir chicken into the skillet; season with 1 teaspoon salt. Cook and stir until chicken is browned, about 20 minutes. Stir in yogurt, green chile peppers, lemon juice, remaining 2 tablespoons oil, chile pepper, and turmeric. Cook until oil begins to separate from the sauce, 10 to 20 minutes. Reduce heat to low.
4. Bring water to a boil in a large pot. Add 1 teaspoon salt, cumin, 2 green cardamom pods, 2 cloves, and bay leaves; boil for 1 minute. Add drained rice. Bring water back up to a boil and cook for 2 minutes. Remove from heat and drain, reserving whole spices in the rice.
5. Spoon chicken mixture into a slow cooker. Top with partially cooked rice; mix together.
6. Cook on High until rice is tender, about 1 hour 30 minutes.