Ingredients
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1 (8 ounce) container whole milk yogurt
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6 cloves garlic, crushed
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2 teaspoons finely grated ginger root
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1 ½ teaspoons garam masala
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½ teaspoon ground turmeric
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salt to taste
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2 pounds skinless, boneless chicken breast halves
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6 cups basmati rice
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1 pinch saffron
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7 ¾ cups water, divided
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¼ cup olive oil, divided
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3 onions, sliced, separated into rings
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3 tomatoes, sliced
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6 whole cloves
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5 cardamom pods
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3 cinnamon sticks
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1 tablespoon cumin seeds
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2 tablespoons prepared masala curry sauce
Directions
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Mix yogurt, garlic, ginger, garam masala, turmeric, and salt together in a bowl. Add chicken breast; toss to coat evenly. Cover bowl and marinate chicken in the refrigerator, at least 1 hour.
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Place rice in a bowl and add enough water to cover; set aside to soften. Place saffron threads in a small bowl with 1/4 cup water; set aside to bloom.
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Preheat oven to 400 degrees F (200 degrees C). Coat a baking dish with 2 tablespoons olive oil.
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Arrange onions in the prepared baking dish in a single layer. Top onions with marinated chicken breast, reserving marinade. Add 1/2 cup water to the reserved marinade; pour marinade mixture over chicken. Top with tomato slices.
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Bake in the preheated oven until chicken breasts are no longer pink in the center and the juices run clear, 30 to 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
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Bring 6 cups water to a boil in a large pot with cloves, cardamom, cinnamon, and cumin. Drain rice and add to the pot. Bring to a boil and cook until softened but still firm, about 8 minutes.
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Heat remaining 2 tablespoons oil in a skillet over medium heat. Add masala curry sauce; cook and stir until fragrant, about 1 minute. Add parboiled rice and stir to combine, about 1 minute more. Stir in saffron-infused water and 3/4 cup water. Cover, reduce heat to low, and simmer until liquid is absorbed, 5 to 8 minutes. Remove from heat and let stand until rice is fluffy, 5 to 10 minutes.
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Spoon rice onto serving platter; top with chicken breasts, onion, and tomatoes.
Buckwheat Queen
Nutrition Facts (per serving)
507 | Calories |
9g | Fat |
83g | Carbs |
25g | Protein |
Nutrition Facts | |
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Servings Per Recipe 12 | |
Calories 507 | |
% Daily Value * | |
Total Fat 9g | 11% |
Saturated Fat 2g | 10% |
Cholesterol 46mg | 15% |
Sodium 80mg | 3% |
Total Carbohydrate 83g | 30% |
Dietary Fiber 3g | 10% |
Total Sugars 5g | |
Protein 25g | 50% |
Vitamin C 10mg | 11% |
Calcium 77mg | 6% |
Iron 2mg | 10% |
Potassium 364mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.