Indian · Dinner
Chicken Layered Rice (High-Protein)
Layered basmati rice baked with turmeric-marinated chicken thigh, spiced yogurt, fried onions and chickpeas with a boiled egg, built in the dum style with saffron milk and fresh herbs, then steamed until the grains separate and the meat stays tender.
$5
25 minsPrep
45 minsCook
70 minsTotal
MediumLevel
Nutrition per serving
739Calories
62.2gProtein
28.3gFat
62.9gCarbs
8.4gSugar
6.9gFiber
1085mgSodium
420mgChol
11gSat Fat
1090mgPotassium
215mgCalcium
5.9mgIron
1.4mcgVitamin B12
9mgVitamin C
gluten-free
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Combine chicken thigh chunks with yogurt, ginger-garlic paste, chili powder, turmeric, half the garam masala, cumin and half the salt until evenly coated.
2
Marinate
Cover and refrigerate for 30 minutes so the yogurt tenderizes the chicken and spices penetrate.
3
Rinse
Rinse basmati rice under cold water until clear, then soak for 15 minutes.
4
Boil
Bring salted water to a boil and parboil rice for 5 minutes until firm at the core, then drain.
5
Fry
Heat vegetable oil in a skillet over medium heat and fry the sliced onion for 8 minutes, stirring often, until deep golden and crisp.
6
Bloom
Melt ghee in a heavy pot over medium heat, add bay leaf, cardamom and cinnamon stick, stir 30 seconds until fragrant.
7
Sauté
Add marinated chicken to pot, cook over medium-high heat for 6 minutes, turning occasionally, until outside is opaque and lightly browned.
8
Simmer
Reduce heat to medium-low, cover and simmer chicken for 8 minutes until thigh reaches 165°F and sauce coats the meat.
9
Build
Stir parboiled rice, chickpeas, half the fried onions, half the cilantro and half the mint into an even layer over chicken.
10
Finish
Warm milk with saffron threads and drizzle over rice layer, scatter remaining fried onions, cilantro, mint and remaining salt on top.
11
Steam
Cover pot tightly, reduce heat to low and cook undisturbed for 12 minutes until fragrant steam escapes and rice is tender.
12
Plate
Gently fork rice and chicken together onto a plate, tuck halved egg alongside, squeeze over lemon juice and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz339g boneless chicken thigh, cut into chunks
- 2/3 cup160g plain whole-milk yogurt
- 1 cup200g basmati rice, uncooked
- 1/2 cup90g cooked chickpeas
- 22 hard-boiled egg, halved
- 11 onion
- 2 tbsp2 tbsp ghee
- 2 tsp2 tsp vegetable oil
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-garlic paste
- 1 tsp1 tsp chili powder
- 1 tsp1 tsp ground turmeric
- 2 tsp2 tsp garam masala
- 1 tsp1 tsp ground cumin
- 1/2 tsp1/2 tsp saffron threads
- 4 tbsp4 tbsp whole milk
- 4 tbsp4 tbsp cilantro
- 4 tbsp4 tbsp mint
- 22 bay leaf
- 44 green cardamom pods
- 22 small cinnamon stick
- 1 tsp1 tsp salt, divided
- 2 tsp2 tsp lemon juice
