Directions:
- Soak rice for 30 minutes in enough water to cover; then drain.
- Meanwhile, heat ghee in a large skillet over medium heat. Stir in cloves, cardamom, and bay leaves. Then stir in onion, and cook until soft, 6 to 7 minutes. Stir in chile peppers and ginger paste. Stir in yogurt, salt, and curry, and then place chicken in pan. Cook for 20 to 25 minutes, stirring occasionally and turning the chicken pieces, until only about 1 cup of liquid remains.
- Mix in rice, water, and cilantro. Bring to a boil. Reduce heat to low, cover, and cook for 20 minutes. Check rice after about 12 minutes; if it is dry, add 1/2 cup water, and continue cooking.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 538.77 Kcal (2256 kJ) | ||
| Calories from fat | 155.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.23g | 27% | |
|---|---|---|---|
| Cholesterol | 75.92mg | 25% | |
| Sodium | 355.08mg | 15% | |
| Potassium | 206.63mg | 4% | |
| Total Carbs | 76.84g | 26% | |
| Sugars | 2.98g | 12% | |
| Dietary Fiber | 0.4g | 2% | |
| Protein | 15.32g | 31% | |
| Vitamin C | 3.8mg | 6% | |
| Iron | 0.6mg | 4% | |
| Calcium | 81mg | 8% | |
| Amount Per 100 g | |||
| Calories | 158.45 Kcal (663 kJ) | ||
| Calories from fat | 45.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.07g | 27% | |
|---|---|---|---|
| Cholesterol | 22.33mg | 25% | |
| Sodium | 104.43mg | 15% | |
| Potassium | 60.77mg | 4% | |
| Total Carbs | 22.6g | 26% | |
| Sugars | 0.88g | 12% | |
| Dietary Fiber | 0.12g | 2% | |
| Protein | 4.5g | 31% | |
| Vitamin C | 1.1mg | 6% | |
| Iron | 0.2mg | 4% | |
| Calcium | 23.8mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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