Chicken in a unsweetened soy yogurt and spice marinade, onion fried until deep brown, and soaked basmati rice parboiled with whole spices (cardamom, cloves, cinnamon); layer chicken, onion and rice in a pot, cover and cook over low heat until the rice finishes cooking in the steam. Dairy-free version: Unsweetened soy yogurt.
Mix the chicken with the unsweetened soy yogurt and salt and marinate in the fridge at least 2 hours.
BowlRefrigerator
2
Heat the oil in a wide pot and fry the onion, stirring, until it is deep brown. Remove and set aside.
StoveWide, shallow potSlotted spoon
3
Fry the chicken from the marinade in the oil left in the pot, 10 minutes per side.
Stove
4
Rinse the rice and Soak 30 minutes in cold water and drain.
⚙ SoakingBowl
💡Soak in plenty of water, well above what's being soaked: legumes and grains swell and drink water, and whatever sticks out stays hard. Drain well before continuing.
5
Cook the rice in boiling salted water 4–5 minutes, until partly cooked, and drain.
⚙ Cooking in salted waterStovePotColander
💡The rice goes into the layers only partly cooked: it finishes cooking in the chicken's steam in the closed pot, and rice cooked all the way turns mushy.
💡The water should taste like a seasoned soup, not like sea water: a heaping teaspoon of salt per liter. Add the salt once the water is boiling.
6
Layer in a large pot: chicken, fried onion and rice, and repeat the layers twice.
Large pot
7
Cover the large pot with foil and then with the lid. Turn down to low and simmer 30 minutes.
⚙ SimmeringStovePotLidAluminum foil
💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
660calories
44 gprotein
78 gcarbs
16 gfat
● protein 28%● carbs 49%● fat 23%
Per serving (348 g), of 6 servings
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⚖ About the ingredients
Basmati rice: measured in cup in this recipe: 1 cup = 185 g · 365 kcal per 100 g · More about Basmati rice →
Chicken: measured in pieces: one ≈ 120 g · 119 kcal per 100 g · More about Chicken →
Yogurt: measured in cup in this recipe: 1 cup = 240 g · 65 kcal per 100 g · More about Yogurt →
Salt: measured in tsp in this recipe: 1 tsp = 6 g · 0 kcal per 100 g · More about Salt →
Onion: measured in pieces: one ≈ 117 g · 40 kcal per 100 g · More about Onion →
Oil: measured in tbsp in this recipe: 1 tbsp = 14 g · 886 kcal per 100 g · More about Oil →
🔧 Tools needed (9) · 🍳 3 cooking vessels
Refrigerator· Also works: Freezer (Chills faster; don't let it freeze) · Ice bath (Ice bath)
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Pot· Also works: Deep skillet (sauté pan) (less liquid, faster evaporation)· 💡 Workaround, changes the dish: Wok (For quick cooking)
Wide, shallow pot· Also works: Deep skillet (sauté pan) (None)· 💡 Workaround, changes the dish: Pot (Layers instead of a single layer)
Bowl· Also works: Pot (None)
Colander· Also works: Lid (a lid held slightly open over the sink, you lose a little) · Slotted spoon (for small amounts)
Slotted spoon· Also works: Spider strainer (None) · Tongs (For large pieces)
🧻 Consumables: Aluminum foil
By the steps, as the recipe is built now: another version or addition can change the list.
⚙️ What you can change
Possible additions: garlic · Ginger · Curry · Cumin · Turmeric · Cardamom · Cinnamon · Serving (with yogurt) · Cinnamon stick · Cloves · Coriander seeds in the marinade · Cilantro on the rice · Mint on the rice · Water before steaming · Paprika in the marinade · Bay leaves with the water · Onion frying time (about 15 minutes) · Rest covered and fluff with a fork (minutes) (10)
