Rinse your basmati rice under cold water until the water runs clear — this removes excess starch and prevents stickiness. I used to skip this and my rice always turned out gummy, so trust me on this one. It takes literally 90 seconds but makes a huge difference in texture.

Heat the butter and olive oil together in a large saucepan over medium heat. Once the butter melts and you hear it sizzle, add your chopped onion and diced carrots. Stir them around for about 2 minutes until they start to soften and smell amazing.

Add the minced garlic and stir constantly for exactly 30 seconds — don't panic if it smells strong because that's perfect. Now toss in your rinsed basmati rice and stir everything together for about 2 minutes. You want every grain to get coated in that butter and oil mixture.

Pour in the chicken broth slowly while stirring gently. Add all your dried herbs at once — the thyme, mint, and parsley go in now. Bring everything to a boil, then reduce heat to low and cover the pan with a tight-fitting lid.

Let it simmer for exactly 18-20 minutes without lifting the lid — this is super important because steam does the cooking. I learned this the hard way when I kept peeking and my rice didn't cook evenly. Your kitchen's gonna smell absolutely incredible right now.

After 20 minutes, remove from heat and let it sit covered for 5 more minutes. This resting period lets the rice absorb any remaining liquid and firms up the grains perfectly. Don't skip this part even though you're eager to eat it.

Fluff everything with a fork and gently fold in the frozen peas and shredded chicken. The peas will thaw from the residual heat instantly, and the chicken warms through beautifully. Taste it and adjust seasonings if needed — add a pinch of salt or more herbs if you want.