Ingredients
Scale
- 3–4 lb bone-in chicken thighs/drumsticks
- 2 cups basmati rice
- 1 large yellow onion, thinly sliced
- 1 cup chopped cilantro (with stems)
- 1 cup chopped mint leaves
- 3 tbsp garam masala
- 1 tsp cayenne
- ¼ tsp turmeric
- 6 garlic cloves
- 1 jalapeño, sliced
- 4-inch ginger, sliced
- ½ lemon, juiced
- 2 cups full-fat yogurt
- ½ tsp cumin seeds
- 3 whole cloves
- 2 cardamom pods
- 1 cinnamon stick
- 2 bay leaves
- 1 cup peanut oil
- ½ cup ghee, melted
- Pinch of saffron, soaked in 2 tbsp warm milk
Instructions
- Marinate the chicken in a mixture of yogurt and spices for at least 1 hour.
- Fry sliced onions in peanut oil until golden brown; reserve some oil.
- Rinse and soak basmati rice for 30 minutes before partially cooking it in spiced water.
- Layer half of the cooked rice in a pot, followed by marinated chicken, then top with the remaining rice and fried onions.
- Drizzle ghee and saffron milk over the top layer.
- Seal the pot tightly and cook on low heat for 35–40 minutes.
- Allow to rest for 10 minutes before fluffing with a fork and serving.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main
- Method: Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 570
- Sugar: 6g
- Sodium: 900mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 150mg