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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the oven to 350 degrees. Put the rice in a small bowl and cover with water; let it soak for 20 minutes. Drain the rice and set it aside. | 2. Heat the oil in a 4-qt. Dutch oven over medium-high heat. Add the coriander and chiles, and cook, stirring occasionally, until fragrant, 1-2 minutes. Add the salt, cinnamon, garlic, chicken, onion, ginger, and jalapeno, and cook, stirring frequently, until the onions soften, about 6 minutes. | 3. Stir in the reserved rice and 1 1/4 cups water, and bring to a simmer. Cover pot and transfer to the oven; cook until rice is tender and chicken is cooked through, about 35 minutes. Transfer the pot to a rack and let it sit, covered, for 5 minutes. Uncover and fluff the rice with a fork. Transfer to a serving platter and garnish with almonds, fried shallots, and cilantro. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
basmati rice	1	cup		-	-	-	-
canola oil	3	tablespoons		371.28	0.0	0.0	42.0
coriander seed	2	teaspoons		10.728	1.9796	0.4453	0.6397
de arbol	3	chiles	crumbled	-	-	-	-
kosher salt	1 1/2	1/2		-	-	-	-
cinnamon	2 1/2	teaspoons	ground	-	-	-	-
garlic clove	6		chopped	-	-	-	-
chicken thigh	4	skinless		-	-	-	-
chicken leg	4	skinless		-	-	-	-
yellow onion	1		chopped	-	-	-	-
ginger	2	inches	chopped	-	-	-	-
jalapeno	1		stemmed seeded chopped	1.6312	0.3656	0.0512	0.0208
almond	1/4	cup	toasted sliced	481.78	0.0	0.0	54.5
shallot				-	-	-	-
cilantro leaf				-	-	-	-

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