Description
A creamy, buttery blend of spices and tender chicken layered with fragrant basmati rice, perfect for cozy dinners.
Ingredients
Scale
- 2 cups basmati rice
- 500g chicken, cut into pieces
- 1 cup yogurt
- 2 medium onions, finely sliced
- 2 tomatoes, chopped
- 4 cloves garlic, minced
- 1 inch ginger, grated
- 2 green chilies, slit
- 1 cup cream
- 4 tablespoons butter
- 2 tablespoons biryani masala
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- Salt to taste
- Fresh cilantro and mint for garnish
Instructions
- Rinse the basmati rice until the water runs clear, then soak for 30 minutes.
- In a pan, melt butter and sauté onions until golden brown.
- Add garlic, ginger, and green chilies; cook for a couple of minutes, letting those fragrant aromas fill your kitchen.
- Add chicken pieces, turmeric, and salt; cook until the chicken is beautifully browned and just starting to caramelize.
- Stir in tomatoes and cook until soft, allowing them to meld with the flavor of the spices.
- Add yogurt and cream, then biryani masala; simmer until the chicken is thoroughly cooked, tender and juicy.
- In a separate pot, boil water and add the soaked rice. Cook until 70% done, then drain and set aside.
- Layer the partially cooked rice over the chicken mixture, sprinkle garam masala, and cover with a tightly-fitting lid to trap in all those wonderful flavors.
- Cook on low heat for 20-25 minutes, allowing the rice to steam and absorb the spices.
- Garnish with freshly chopped cilantro and mint before serving for that vibrant touch!
Notes
Prep the chicken and yogurt mixture a day in advance for deeper flavor. Leftovers can be stored for up to three days.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 725
- Sugar: 5g
- Sodium: 650mg
- Fat: 38g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 82g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 100mg