Indian · Dinner
Clarified Butter Rice with Chicken
Basmati rice cooked in ghee with whole spices, layered with pan-seared chicken thigh finished in a saffron-touched onion sauce. Cardamom, cinnamon and cloves perfume the grain, while browned onions and yogurt round out the sauce. Served hot as a one-bowl plate with a light char on the chicken.
$4
15 minsPrep
35 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
612Calories
47.3gProtein
22.6gFat
54.8gCarbs
4.9gSugar
2.6gFiber
1180mgSodium
238mgChol
10.4gSat Fat
780mgPotassium
95mgCalcium
3.4mgIron
0.6mcgVitamin B12
6.5mgVitamin C
protein-rich
spice-route
hidden-gems
Instructions
1
Prep
Rinse the basmati rice under cold water until it runs clear, then drain and set aside. Pat the chicken thigh pieces dry with paper towel.
2
Toast
Melt the ghee in a heavy saucepan over medium heat. Add the cardamom pods, cinnamon stick and cloves; toast for 1 minute until the spices puff slightly and smell warm.
3
Sweat
Add the sliced onion to the saucepan and cook over medium heat for 6 to 8 minutes, stirring occasionally, until soft and deep golden brown at the edges.
4
Sear
Push the onion mixture to one side, add the minced garlic, grated ginger, turmeric and cumin, and cook over medium-low heat for 1 minute until the raw smell fades. Add the chicken thigh pieces and sear over medium-high heat for 3 minutes per side until golden and no longer pink at the edges.
5
Simmer
Stir the yogurt and saffron into the pan over low heat so the yogurt does not split. Pour in the chicken stock, add the rice, and bring to a gentle simmer for 2 minutes.
6
Steam
Cover the pan tightly, reduce the heat to low, and cook undisturbed for 15 minutes until the rice has absorbed the liquid and steam holes appear on the surface.
7
Rest
Remove the pan from the heat and let it stand covered for 10 minutes so the rice finishes steaming and the grains separate.
8
Plate
Sprinkle the garam masala and black pepper over the rice, fluff gently with a fork, and scatter the chopped cilantro on top. Check that the chicken is fully cooked through and opaque.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g400g boneless chicken thigh
- 190g190g basmati rice
- 40g40g ghee
- 80g80g onion
- 2 clove2 clove garlic
- 1 tsp1 tsp ginger-fresh
- 44 green cardamom pods
- 22 small cinnamon stick
- 44 whole cloves
- 1/2 tsp1/2 tsp turmeric-ground
- 1 tsp1 tsp cumin-ground
- 1/2 tsp1/2 tsp garam masala
- 60g60g plain yogurt
- 2 pinch2 pinch saffron
- 360ml360ml chicken stock
- 30g30g fresh cilantro
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
