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40Ingredients
11Hours
850Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 lb. skinless chicken pieces (bone-in, preferably thighs or drumsticks)
- vegetable oil (Mild)
- 3 onions (medium, about 12 oz, sliced 1/4-inch, 6-mm thick)
- 1 piece fresh ginger (1-inch |2.5-cm piece, minced)
- 8 cloves garlic (minced)
- 2 chile peppers (green, such as Thai green chile peppers, finely chopped)
- 1 Tbsp. cumin seeds
- 6 black peppercorns
- 2 chillies (dried, red)
- water (if needed)
- 1/2 cup greek yogurt (full-fat)
- 1 tsp. chile powder (Kashmiri)
- 1/4 tsp. ground turmeric
- 1 tsp. garam masala
- 3 Tbsp. Biryani Masala (store-bought or homemade)
- lemon (of 1 small lemon)
- 1 tsp. salt
- 1/2 cup finely chopped cilantro
- 1/4 cup mint (finely chopped)
- 2 Tbsp. ghee (store-bought or homemade)
- water
- 4 cloves
- 4 green cardamom pods
- 1 cardamom pod (black)
- 1 inch cinnamon stick
- 1 bay leaf (dried)
- 4 black peppercorns
- 2 star anise
- 1 tsp. ghee (or mild vegetable oil)
- 2 Tbsp. salt
- 2 cups basmati rice (uncooked)
- vegetable oil (as needed)
- 4 onions (medium, 16 oz, sliced 1/4 inch, 6 mm thick)
- 2 Tbsp. milk (lukewarm)
- 1 pinch saffron threads
- finely chopped cilantro (as needed)
- mint (Finely chopped, as needed)
- 3 Tbsp. ghee (melted)
- 1/2 tsp. Garam Masala
- 1 tsp. rose water (optional)
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NutritionView More
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850Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories850Calories from Fat280 |
% DAILY VALUE |
Total Fat31g48% |
Saturated Fat3g15% |
Trans Fat0g |
Cholesterol80mg27% |
Sodium4270mg178% |
Potassium1070mg31% |
Protein35g |
Calories from Fat280 |
% DAILY VALUE |
Total Carbohydrate111g37% |
Dietary Fiber11g44% |
Sugars12g |
Vitamin A15% |
Vitamin C70% |
Calcium25% |
Iron50% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
John Paul 4 years ago
Beautiful & delicious! This recipe was a bit intimidating, but this recipe made each step easy to follow. I made it with mild hotness because my kids won’t eat it. We’re adding this to our repertoire of recipes.