Description
A classic dish that brings together fragrant basmati rice and tender chicken, all bathed in a symphony of spices, perfect for any occasion.
Ingredients
Scale
- 2 cups basmati rice
- 500 grams chicken, cut into pieces
- 1 large onion, finely sliced
- 2 tomatoes, chopped
- 1/2 cup yogurt
- 3–4 green chilies, slit
- 1 tablespoon ginger-garlic paste
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- 2–3 tablespoons cooking oil or ghee
- 3–4 cups water
- Salt to taste
- Fresh coriander leaves, for garnishing
- Fresh mint leaves, for garnishing
Instructions
- Prepare the Rice: Rinse and soak the basmati rice in water for at least 30 minutes. Drain and set aside.
- Sauté the Onions: Heat cooking oil or ghee over medium heat, add the sliced onions, and sauté until golden brown.
- Add the Aromatics: Stir in ginger-garlic paste and green chilies; cook until fragrant.
- Brown the Chicken: Add chicken pieces and cook until they start to brown.
- Make the Base: Add tomatoes, yogurt, turmeric powder, red chili powder, and salt, and cook until the chicken is tender.
- Parboil the Rice: In a separate pot, boil water; add soaked rice and cook until about 70% done, then drain.
- Layer the Dish: Layer parboiled rice on top of chicken mixture, sprinkle garam masala, coriander, and mint on top.
- Final Cooking: Cover the pot and cook on low heat for about 20-25 minutes.
- Serve and Enjoy: Serve hot, garnished with extra coriander and mint.
Notes
Use freshly ground spices for enhanced flavor. Pair with cucumber raita for a balanced meal.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 70mg