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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Preparation Time

  Cooking Time - 43 minutes, Preparation Time - 35 minutes

• Source

  All Recipes

| 1. Place black peppercorns, cloves, cardamom, cinnamon sticks, star anise, and kala jeera in a spice grinder; grind into a fine powder. | 2. Place cilantro and mint leaves in a food processor; pulse until coarsely chopped. | 3. Combine spice powder, cilantro-mint mixture, yogurt, lemon juice, ginger-garlic paste, chile powder, biryani masala powder, and turmeric in a large bowl. Add chicken; turn to coat evenly. Cover with plastic wrap and let marinate in the refrigerator, about 2 hours. | 4. Bring water and rice to a boil in a saucepan; add 2 bay leaves. Reduce heat to medium-low, cover, and simmer until rice is partially cooked through and still firm, about 5 minutes. Drain. | 5. Combine milk and saffron in a small bowl; stir to combine. | 6. Heat ghee in a large pot with a tight-fitting lid over medium-high heat. Add onions; cook and stir until golden brown, about 15 minutes. Drain on paper towels. Reduce heat to low. Add remaining 2 bay leaves and chile peppers; cook and stir until fragrant, 1 to 2 minutes. Carefully remove 1 tablespoon of ghee from the pot; set it aside. | 7. Wipe excess marinade off the chicken, discarding marinade, and add to the pot. Cook over medium heat until no longer pink, about 2 minutes per side. Spread drained rice on top. Sprinkle onions on top of the rice. Drizzle reserved ghee and saffron milk over onions and rice. | 8. Cover the pot and cook over high heat, about 8 minutes. Reduce heat to low and continue cooking, about 5 minutes. Remove from heat and let stand, covered, until rice is tender and an instant-read thermometer inserted into the chicken reads 165 degrees F (74 degrees C), about 15 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
marinade				-	-	-	-
black peppercorn	10			-	-	-	-
clove	6			34.524	8.2568	0.7522	1.6380000000000001
cardamom pod	5			-	-	-	-
cinnamon	2			-	-	-	-
star anise pod	2			-	-	-	-
kala jeera black cumin seed	1/2	teaspoon		-	-	-	-
cilantro leaf	1	bunch		-	-	-	-
mint leaf	1	bunch		-	-	-	-
yogurt	1	cup		149.45	11.417	8.5015	7.9625
lemon juice	2	teaspoons		2.2367	0.7015	0.0356	0.0244
ginger garlic paste	2	teaspoons		-	-	-	-
chile powder	2	teaspoons		15.228	2.6838	0.7268	0.7711
turmeric	1/4	teaspoon	ground	2.34	0.5036	0.0726	0.0244
chicken thigh	1	pound		1993.2	3.5787	43.3974	200.3619
biryani				-	-	-	-
water	3 1/2	cups		0.0	0.0	0.0	0.0
basmati rice	2 1/3	cups		-	-	-	-
bay leaf	4		divided	-	-	-	-
milk	1/2	cup		74.42	5.8316	3.843	3.9894
saffron thread	1	pinch		-	-	-	-
ghee butter	1/4	cup	clarified divided	-	-	-	-
onion	2		sliced	128.0	29.888	3.52	0.32
green chile pepper	2		chopped	179.91	42.5487	8.9955	0.8996

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