What you’ll need
- 120g basmati rice and 4 cups water
- 300g chicken and 80g yoghurt
- 15g ginger-garlic paste and 12g salt
- 8g turmeric, 12g chilli powder and 25g Hyderabadi masala
- 1 medium onion, sliced, and 2 tablespoons lemon juice
- Cardamom, cinnamon, pepper and cloves
- 2 tablespoons ghee
- Chopped coriander, mint, kewra water and rose water
The method
- 01Marinate the chicken with yoghurt, ginger-garlic paste, salt, turmeric, chilli powder, Hyderabadi masala and lemon juice. Set aside for 1 hour.
- 02Rinse the rice, then soak it for 30 minutes and drain.
- 03Heat the ghee in a heavy-bottomed pan. Add the cardamom, cinnamon, pepper and cloves, then sauté briefly until fragrant.
- 04Add the sliced onion and sauté for 2–3 minutes until golden brown.
- 05Add the marinated chicken and cook for 10 minutes, until about three-quarters cooked.
- 06Layer the soaked rice over the chicken. Scatter over chopped coriander and mint, then add a few drops each of kewra water and rose water.
- 07Pour in 4 cups of water, cover tightly and cook gently for about 30 minutes, or until the chicken and rice are fully cooked.
Nutrition information
Serving size 25 g · 4 servings per package
| Average quantity | Per serve (25 g) | Per 100 g |
|---|---|---|
| Energy | 402.5 kJ | 1610 kJ |
| Protein | 2.95 g | 11.8 g |
| Fat, total | 3.33 g | 13.3 g |
| Fat, saturated | 0.28 g | 1.1 g |
| Carbohydrate | 11.9 g | 47.6 g |
| Sugars | 0.98 g | 3.9 g |
| Sodium | 24.25 mg | 97 mg |
Figures are averages for the recipe as prepared in our kitchen and may vary with portion and seasonal produce.