Ingredients
Scale
- 1 ½ cups basmati rice
- 6 pieces bone-in skin-on chicken
- 1 teaspoon salt
- 2–3 tablespoons olive oil
- 1 red onion, diced
- 4 garlic cloves, minced
- ¼ teaspoon turmeric
- 1½ teaspoons cinnamon
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon black pepper
- ½ teaspoon cardamom
- ½ teaspoon allspice
- ¼ teaspoon nutmeg
- ¼ teaspoon ground cloves
- Sliced almonds (for garnish)
Instructions
- Soak basmati rice in water for at least 30 minutes.
- Coat chicken pieces with salt and spice blend.
- In a frying pan, heat olive oil over medium heat; sauté diced onions and minced garlic until golden brown.
- Add marinated chicken to the pan; cook for about 5 minutes on each side until browned.
- Add water to the pan; bring to a boil. Stir in soaked rice and turmeric; simmer until rice is cooked through.
- Combine chicken on top of rice; add fried onions and garlic mixture; garnish with sliced almonds before serving.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Frying
- Cuisine: Persian
Nutrition
- Serving Size: 1 serving
- Calories: 485
- Sugar: 2g
- Sodium: 670mg
- Fat: 21g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 90mg