4 Serves
117 Mins
Marinate the chicken with yogurt, ginger, garlic paste, and biryani masala in a large bowl for at least 30 minutes.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
.jpg&w=3840&q=75)
IndonesianVitamin E
3 mg / 15 mgVitamin K
16 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
10 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
38 µg / 400 µgCalcium
116 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
59 mg / 420 mgPhosphorus
562 mg / 1,250 mgPotassium
648 mg / 4,700 mgSodium
1057 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
35 µg / 55 µgFiber
4 g / 28 gSugar
6 g / 50 gSaturated Fat
8 g / 20 gCholesterol
101 mg / 300 mgCaffeine
0 mgNet Carbs
52 gAlcohol
0 g
Rinse the basmati rice thoroughly and soak it for 20 minutes, then parboil it in a large pot with salt until 70% cooked.
Heat oil in a heavy-bottomed pot and sauté sliced onions until golden brown, then add the marinated chicken and cook until partially done.
Layer the parboiled rice over the chicken, sprinkle with saffron-infused water, and cover tightly to steam on low heat for 30 minutes.
14
g30
g33
g
Tajik
Greek