Indian · Dinner
Chicken Layered Rice
Basmati rice and chicken thigh pieces are layered in a pot after the chicken has been braised in yogurt and warm spices. The sealed pot steams on low heat, infusing the rice with the meat's juices and aromatics. Fried onions, mint and cilantro garnish the finished dish.
$5
25 minsPrep
50 minsCook
75 minsTotal
HardLevel
Nutrition per serving
690Calories
42.3gProtein
28.6gFat
68.5gCarbs
7.9gSugar
4.8gFiber
890mgSodium
215mgChol
10.2gSat Fat
780mgPotassium
150mgCalcium
3.8mgIron
0.7mcgVitamin B12
9.5mgVitamin C
gluten-free
protein-rich
spice-route
all-time-classics
gluten-free
Instructions
1
Prep
Soak basmati rice in cold water for 20 minutes, then drain; soak saffron threads in 1 tbsp warm milk.
2
Marinate
Toss chicken pieces with yogurt, ginger-garlic paste, chili powder, turmeric, half the garam masala, cumin and salt; marinate 30 minutes.
3
Fry
Heat vegetable oil in a pot over medium heat; fry half the onion for 5 minutes until deep golden and crisp, then lift onto a paper towel.
4
Braise
In the same pot over medium heat, add remaining onion, cardamom, cinnamon, cloves and bay leaf; cook 2 minutes. Add marinated chicken and cook 10 minutes.
5
Assemble
Spread chicken and gravy across the pot base, then scatter parboiled rice evenly on top. Drizzle saffron milk, ghee, lemon juice, fried onion, mint and cilantro over rice.
6
Braise
Cover pot tightly with a lid, sealing the rim with foil if loose. Cook over low heat for 20 minutes until steamed through undisturbed.
7
Rest
Remove pot from heat and let stand covered for 5 minutes so layers settle and rice finishes absorbing moisture.
8
Plate
Spoon rice and chicken onto a plate, gently folding the layers together so each portion gets rice, chicken and crisp onion.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g, bone-in chicken thigh, cut into pieces
- 1 1/2 cup280g basmati rice, soaked 20 minutes
- 1/2 cup120g plain yogurt
- 110g110g onion
- 2 tsp2 tsp ginger-garlic paste
- 1 tsp1 tsp chili powder
- 1 tsp1 tsp turmeric-ground
- 1 1/2 tsp1 1/2 tsp garam masala
- 1/2 tsp1/2 tsp cumin-ground
- 44 green cardamom pods
- 22 small cinnamon stick
- 44 whole cloves
- 22 bay leaf
- a pinch of saffron, soaked in 1 tbsp warm milk
- 2 tbsp2 tbsp ghee
- 2 tbsp2 tbsp vegetable oil
- mint
- cilantro
- 1 tsp1 tsp lemon juice
- salt, to taste
