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1
Make meatballs:
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2
Preheat the oven to 350 degrees F. Process the onion, ginger, garlic, and green chilies in a food processor until finely chopped.
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3
Mix this with the ground chicken and add the turmeric, salt, garam masala, and cumin-coriander powder, and mix well (I like to use my hands for this purpose to get this evenly mixed).
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4
Grease a baking sheet with oil or cooking spray.
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5
Shape the chicken mixture into walnut-size meatballs and place on the baking sheet.
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6
Bake for 7 to 8 minutes, turning over once.
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7
(It is important to cook the meatballs thoroughly, but make sure they do not dry out.)
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8
Make the rice:
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9
Heat the oil and ghee in a saucepan and add the cardamom pods, cloves, cinnamon stick, and onion.
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10
Stir in the sugar and cook on low for 10 to 15 minutes.
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11
Stir in the rice, salt, yogurt, peas, and 2 cups water and cook on low heat for 25 minutes.
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12
The rice should be fluffy and cooked through at this point.
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13
Carefully mix in the saffron and check seasonings.
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14
Gently mix the meatballs into the rice, cover, and let simmer for at least 5 to 7 minutes on low heat.
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15
Turn off heat and let rice rest for 5 minutes before serving.
