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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Preparation Time

  Cooking Time - 55 minutes, Preparation Time - 20 minutes

• Source

  All Recipes

| 1. Soak rice for 30 minutes in enough water to cover; then drain. | 2. Meanwhile, heat ghee in a large skillet over medium heat. Stir in cloves, cardamom, and bay leaves. Then stir in onion, and cook until soft, 6 to 7 minutes. Stir in chile peppers and ginger paste. Stir in yogurt, salt, and curry, and then place chicken in pan. Cook for 20 to 25 minutes, stirring occasionally and turning the chicken pieces, until only about 1 cup of liquid remains. | 3. Mix in rice, water, and cilantro. Bring to a boil. Reduce heat to low, cover, and cook for 20 minutes. Check rice after about 12 minutes; if it is dry, add 1/2 cup water, and continue cooking. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
ghee butter	1/4	cup	clarified	-	-	-	-
clove	20			115.08	27.5226	2.5074	5.46
cardamom pod	9			-	-	-	-
bay leaf	5			-	-	-	-
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
green chile pepper	5			-	-	-	-
ginger garlic paste	2	tablespoons		-	-	-	-
chicken	1		cut	-	-	-	-
yogurt	1 1/2	cups		224.175	17.1255	12.7523	11.9438
salt	1	teaspoon		-	-	-	-
curry leaf	6			-	-	-	-
jasmine white rice	3	cups	uncooked	-	-	-	-
water	4 1/8	cups		0.0	0.0	0.0	0.0
cilantro leaf	1	sprig		0.5111	0.0816	0.0473	0.0116

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.