Marinate the Chicken: In a bowl, combine yogurt, olive oil, garlic, cumin, paprika, turmeric, salt, pepper, and lemon juice. Add the chicken, ensuring it’s well-coated. Let it marinate for at least 30 minutes to deepen the flavors.

Sear the Chicken: Heat olive oil in a large pot over medium-high heat. Add the marinated chicken to the pot, searing for about 2-3 minutes on each side until it’s nicely browned but not fully cooked. Remove the chicken and set aside.

Sauté the Aromatics: In the same pot, toss in the chopped onion and sauté until soft, approximately 5 minutes. Then add minced garlic and cook for about 1 minute until fragrant.

Toast the Rice: Drain the soaked basmati rice, then add it to the pot. Stir for about 1-2 minutes to coat the rice in the flavorful oil. Sprinkle in turmeric and a pinch of salt for extra flavor.

Add Liquid and Chicken: Pour in the chicken broth or water, stirring to combine. Bring it to a boil, then gently place the seared chicken back into the pot, nestling it amid the rice.

Simmer to Perfection: Lower the heat to maintain a gentle simmer, cover, and let it cook for about 18-20 minutes. Avoid lifting the lid during this time to ensure the rice cooks evenly.

Final Touches: Once done, turn off the heat and let it sit covered for an additional 5-10 minutes. Finally, fluff the rice gently with a fork and mix in the chicken before serving.