Mix the chicken with the yogurt, garlic, ginger, cumin, turmeric, paprika, cinnamon, cardamom and salt and marinate in the fridge 1 hour.
BowlRefrigerator
2
Heat the oil in a wide pot and fry the onion, stirring, until it is deep brown.
StoveWide, shallow potSlotted spoon
3
Add the chicken to the pot with the marinade and cook 8 minutes, stirring.
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
Arrange the rice over the chicken, add the water and bring to a boil.
Stove
6
Turn down to low, cover and simmer 20 minutes.
⚙ SimmeringStoveLid
💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
7
Serve with the cilantro.
677calories
40 gprotein
80 gcarbs
19 gfat
● protein 24%● carbs 49%● fat 27%
Per serving (533 g), of 4 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 →
Water: measured in cup in this recipe: 1 cup = 240 g · 0 kcal per 100 g · More about Water →
Hot paprika: measured in tsp in this recipe: 1 tsp = 2.4 g · 282 kcal per 100 g · More about Hot paprika →
🔧 Tools needed (6) · 🍳 One cooking vessel
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)
