The day before cooking this recipe rinse the basmati rice and then cover with 2 cups of warm water. Stir in the apple cider vinegar or lemon juice, cover and set aside at room temperature overnight.
The next day mix together the ground cardamom, ground allspice, 1 tsp salt and 1/2 tsp pepper. Toss the chicken pieces through this spice mix.
Melt 2 tbsp butter in a large casserole dish and cook the chicken over a low-medium heat until lightly browned, for about 5-10 minutes per side. Remove the chicken pieces from the pan and set aside.
Melt the remaining 2 tbsp butter in the same casserole dish over a low heat. Add the onions and 1 tsp salt, cover and cook gently, while stirring occasionally, until the onions are caramelised and golden brown. This will take approximately 10-15 minutes.
Stir the drained rice, cinnamon sticks, currants and bone broth into the onions. Return the chicken pieces to the dish, pushing them into the rice. Cover the pan with a lid and cook over a low heat for 30 minutes.
While the chicken and rice are cooking make the minted yoghurt by stirring all the ingredients together in a small bowl.
Check all of the broth has been absorbed and taste for salt and pepper. Stir through all of the herbs and fluff up the rice with a fork.
Serve the chicken and rice with the minted yoghurt and a green salad.