In a bowl, add paprika, coriander powder, ginger, garlic, onion, and black pepper powder, and salt. Give everything a good mix
Now add a generous amount of the seasoning on all the chicken thighs and coat well. Reserve ¾ tsp of seasoning for later use to add while making the rice
Once the chicken thighs are seasoned, allow them to rest for at least 10 minutes
While the chicken is allowed to rest, rinse your rice in clean water at least 2 to 3 times or until the water runs clear. Reserve the rice for later use
In a pan, pour oil and allow it to reach medium heat. Add the seasoned chicken thighs one by one and fry them for 5 to 7 minutes on both sides or until they turn golden brown
Remove the seared chicken thighs from the oil and reserve them for later use. The seared thighs will leave some water, so reserve it as well
Now in the same pan, add butter, and allow it to melt. Now add the bay leaves, cinnamon stick, cumin seeds, onion, and garlic. Saute until they turn aromatic
Now add the reserved seasoning powder and saute until the raw aroma leaves
Add 3 cups of chicken broth and give it a good mix. Bring the mixture to boil
Now add the rinsed Basmati rice and give it a good mix. Bring it to boil
Once the rice mixture starts to boil, add the browned chicken thighs on top of the rice. Also, add the leftover water from the chicken at this stage
Simmer the heat to low and close the pan with its lid and cook for 15 to 20 minutes. Or until the rice and chicken are cooked well
Open the lid and fluff the rice gently with a fork. Finally, you could also use coriander, parsley or mint leaves to garnish the rice.
Serve this Chicken and Rice as it is or with your favorite side of your choice