3 tbsp sugar
2 1/2 tsp barberries
4 tbsp olive oil
2 onions, sliced
2 1/2 lb bone in chicken thighs
Salt and pepper to taste
10 cardamom pods
1/4 tsp cloves
2 cinnamon sticks, broken in half
1 2/3 cup basmati rice
2 1/4 cup boiling water
1 1/2 tbsp flat leaf parsley, chopped
1/2 cup dill, chopped
1/4 cup cilantro, chopped
1/3 cup yogurt, mixed with 2 tbsp olive oil
Combine the sugar and 3 tbsp of water in a saucepan. Heat until sugar just only dissolves. Remove from heat and add the barberries and set aside to soak.
Heat half of the oil in a large saute pan with a lid on medium heat. Add in the onions and cook 10-15 minutes until caramelized. Transfer to a bowl and wipe pan clean.
Add chicken to a large bowl and season with salt and pepper. Add olive oil, cardamon, cloves, and cinnamon and mix well. Heat a frying pan and place all chicken and spices in it. Sear chicken skin side down until browned and remove from pan. Remove excess oil and then add rice, onion, 1 tsp of salt and black pepper to taste. Drain the barberries and add in. Stir and return the chicken to the pan in the rice.
Pour boiling water on the rice and chicken and cover. Cook on very low heat for 30 minutes. Take the pan off the heat and seal well and let sit for 10 additional minutes. Fluff rice with fork and serve with yogurt sauce.