The Murgh Khushka goes well with anything from pickles, Dal to exotic , moghlai curries.
2 tbsp. Ghee or oil
Heat ghee, add cinnamon stick , cardamom and green chilly , let it fry for few seconds , then add onions and cook till they turn slightly brown. Add the ginger , garlic pastes, mint leaves , coriander leaves and cook for few mins. , don't let it burn , keep stirring. Now add the chicken stock and bring it to a boil over high heat. When the stock starts boiling, season it with salt and add the Basmati rice. Let it cook in the broth on high for 5 mins. , then reduce the flame n cook uncovered till almost all of the broth is absorbed by the rice . There should be very little broth still visible. At this stage cover the dish with a lid n reduce the flame to low. Cook till done or you see steam coming out from the lid. Remove from heat and let it rest for few minutes before opening the lid.