4 Serves
79 Mins
9 g
42 g
30 g
Marinate the chicken thighs in a bowl with yogurt and biriani masala for at least 20 minutes.
Ingredients, vitamins, and health benefits
Chicken Thighs
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TurkishVitamin E
0 mg / 15 mgVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
13 µg / 400 µgCalcium
53 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
25 mg / 420 mgPhosphorus
138 mg / 1,250 mgPotassium
241 mg / 4,700 mgSodium
679 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
13 µg / 55 µgFiber
3 g / 28 gSugar
6 g / 50 gSaturated Fat
12 g / 20 gCholesterol
53 mg / 300 mgCaffeine
0 mgNet Carbs
39 gAlcohol
0 g
Heat vegetable oil in a heavy-bottomed pot over medium heat and sauté the chopped onion and garlic until golden brown.
Add the marinated chicken to the pot and cook until browned on all sides.
Layer the parboiled basmati rice over the chicken, season with salt and pepper, and cover tightly to steam until the rice is tender.
Biriani Masala
Yogurt
Vegetable Oil
Onion
Garlic
Salt
Black Pepper
Basmati Rice
Vitamin A
30 µg / 900 µgVitamin C
4 mg / 90 mgVitamin D
0 µg / 20 µgVitamin E
0 mg / 15 mgVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
13 µg / 400 µgCalcium
53 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
25 mg / 420 mgPhosphorus
138 mg / 1,250 mgPotassium
241 mg / 4,700 mgSodium
Fiber
3 g / 28 gSugar
6 g / 50 gSaturated Fat
12 g / 20 gCholesterol
53 mg / 300 mgCaffeine
0 mgNet Carbs
12
g9
g7
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LebaneseZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
13 µg / 55 µgAlcohol
0 g