Rice Cooker Biryani-Style Chicken Pilaf

Add the garam masala sauce, salt, curry powder, grated ginger and garlic, and yogurt to the chicken thighs and massage in thoroughly. Let sit for a while to let the flavors soak in.

Roughly mince the onion. Set a small amount aside for the raita.

Separate the cilantro leaves and coarsely chop the stems and root ends into pieces about 2 cm long. The roots have a stronger aroma, so use them too.

Heat vegetable oil in a frying pan and sauté the minced onion thoroughly until it sweetens and takes on color.

Add the marinated chicken and sauté together, cooking off the excess moisture to concentrate the flavor.

Put the washed rice in the rice cooker, add the garam masala sauce and salt, pour in less water than usual, and stir briefly.

Scatter the chopped cilantro stems over the rice, then arrange the sautéed chicken on top like a lid. Do not mix it into the rice; add the sauce left in the frying pan over everything and start cooking.

Make the raita. Combine the yogurt with the slivered cucumber, coarsely chopped cilantro, the minced onion you set aside, salt, and garam masala sauce as desired.

When the rice is done, open the lid and stir everything to release the steam and make it fluffy. Close the lid again and let it rest.

Serve in a bowl, top generously with cilantro leaves, and finish with fried onions and black pepper. Add lemon as desired, and serve the raita poured over or on the side.