Ingredients
Scale
- 1 lb boneless chicken thighs
- 2 cups basmati rice
- 2 medium onions, thinly sliced
- 2 medium tomatoes, chopped
- 1 cup plain yogurt
- 2 tbsp ginger-garlic paste
- 3 tbsp biryani masala
- ½ cup fresh mint leaves
- ½ cup fresh cilantro, chopped
- Salt to taste
- Water as needed
Instructions
- Marinate chicken thighs in yogurt, ginger-garlic paste, and biryani masala for at least 1 hour.
- Rinse basmati rice under cold water until clear; soak for 30 minutes.
- Heat oil in a large pot and fry onions until golden brown; set aside.
- In the same pot, cook marinated chicken with chopped tomatoes until fully cooked.
- Layer half of soaked rice over the chicken mixture, followed by half of fried onions, mint leaves, and cilantro. Repeat layers.
- Add water to cover the ingredients slightly; cover tightly and cook on low heat for about 30 minutes.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 480
- Sugar: 6g
- Sodium: 540mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 120mg