Ingredients
Scale
- 3–4 lb bone-in chicken thighs/drumsticks
- 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
- 1 cup peanut oil
- 1 large yellow onion, thinly sliced
- 2 cups basmati rice
- ½ tsp cumin seeds
- 3 whole cloves
- 2 cardamom pods
- 1 cinnamon stick
- 2 bay leaves
- ½ cup ghee, melted
- Pinch of saffron, soaked in 2 tbsp warm milk
Instructions
- Marinate chicken: Blend marinade ingredients until smooth, coat chicken, cover, and refrigerate for at least 1 hour.
- Fry onions: Heat peanut oil in a pot, fry sliced onions until golden brown, then set aside.
- Prepare rice: Rinse basmati rice until clear, soak for 30 minutes, boil with spices for 2–4 minutes, then drain.
- Layer ingredients: In the same pot, layer half the rice, marinated chicken, fried onions, and remaining rice.
- Add ghee and saffron milk: Drizzle melted ghee and saffron-infused milk over the layers. Seal tightly with foil and a lid.
- Cook on low heat: Cook for 35–40 minutes without lifting the lid; let rest for another 10 minutes undisturbed.
- Fluff and serve: Gently fluff with a fork before serving hot.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 90mg