Ingredients
Scale
- 1.5 lbs boneless chicken thighs
- 2 cups basmati rice
- 2 medium onions, thinly sliced
- 1 cup plain yogurt
- 2 tbsp garlic and ginger paste
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp turmeric
- 1 tsp cardamom
- 1 tsp cloves
- Pinch of saffron threads soaked in warm water
- Salt to taste
Instructions
- Marinate the chicken by combining it with yogurt, garlic and ginger paste, salt, and half of the spices. Cover and refrigerate for at least one hour.
- Rinse basmati rice under cold water until clear; soak in water for 30 minutes.
- In a large pot, heat oil over medium heat and sauté onions until golden brown.
- Add marinated chicken to the pot; cook until no longer pink (about five minutes).
- Drain soaked rice and layer it over the chicken. Add four cups of water, remaining spices, and saffron-infused water.
- Cover tightly with a lid, reduce heat to low, and simmer for 25-30 minutes until liquid is absorbed. Fluff gently before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Sautéing/Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 410
- Sugar: 5g
- Sodium: 690mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 80mg