One of the most well-known Indian-Pakistani dishes made. A spicy chicken and rice dish.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Directions

  • Heat the olive oil in a large skillet over medium heat. Mix in the yogurt and vinegar. Place the onion in the skillet, and cook until tender. Mix in the garlic, ginger paste, green chile peppers, and tomatoes. Cook and stir until tomatoes are tender. Season with garam masala, mint, salt, and pepper, and mix in the cilantro.

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  • Place the chicken in the skillet. Reduce heat to medium-low, cover, and continue cooking 45 minutes, stirring occasionally, until chicken juices run clear.

  • Bring the water and rice to a boil in a large pot. Mix in the bay leaf, green cardamom, black cardamom, and cinnamon. Season with salt to taste. Cover, reduce heat to low, and simmer 20 minutes.

  • In a separate pot, alternate the rice and chicken mixture in layers, topping with rice. Sprinkle with the food coloring, and mix to serve.

Note

Powdered yellow food coloring, frequently used in Indian dishes and generally turmeric-based, may be found at Indian food stores or food specialty shops.

Nutrition Facts

395 calories; 11 g total fat; 31 mg cholesterol; 43 mg sodium. 55.9 g carbohydrates; 16.2 g protein; Full Nutrition

Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/29/2006
quick easy and delish. I used 2.10 # of boneless breasts and cut them into chunk size pieces and just simmered them in the sauce. I could see by the quantity of dry rice that it was wayyyyy too much. I just scaled it down to what I normally use...1 cup rice to 2 cups water. Didn't have any cardamom pods so used 1/2 tsp. ground cardamom. Also stuck 4 cloves in w/the rice and frozen peas. Used heaping 1/4 tsp. tumeric for the yellow color. Very nice dish. Definitely recommend the cilantro. It adds a nice layer of flavor to the dish. Read More
(27)

Most helpful critical review

Rating: 2 stars
04/27/2005
Lots of ingredients with not enough flavor. Portion size was huge... Read More
(7)
16 Ratings
  • 5 star values: 9
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 1
Rating: 4 stars
03/29/2006
quick easy and delish. I used 2.10 # of boneless breasts and cut them into chunk size pieces and just simmered them in the sauce. I could see by the quantity of dry rice that it was wayyyyy too much. I just scaled it down to what I normally use...1 cup rice to 2 cups water. Didn't have any cardamom pods so used 1/2 tsp. ground cardamom. Also stuck 4 cloves in w/the rice and frozen peas. Used heaping 1/4 tsp. tumeric for the yellow color. Very nice dish. Definitely recommend the cilantro. It adds a nice layer of flavor to the dish. Read More
(27)
Rating: 4 stars
03/29/2006
quick easy and delish. I used 2.10 # of boneless breasts and cut them into chunk size pieces and just simmered them in the sauce. I could see by the quantity of dry rice that it was wayyyyy too much. I just scaled it down to what I normally use...1 cup rice to 2 cups water. Didn't have any cardamom pods so used 1/2 tsp. ground cardamom. Also stuck 4 cloves in w/the rice and frozen peas. Used heaping 1/4 tsp. tumeric for the yellow color. Very nice dish. Definitely recommend the cilantro. It adds a nice layer of flavor to the dish. Read More
(27)
Rating: 4 stars
03/21/2008
I played around with the spices til it was to our taste. The other changes I made were to use fresh mint and canned tomatoes; I used turmeric to color the rice yellow; I also added about half a cup of heavy cream that needed using up. This turned out really good. Thanks! Read More
(14)
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Rating: 5 stars
10/13/2009
Yummy yumm yum! I love this recipe. Suprised hubby with it. He is from Pakistan. (and me I am a white girl from the midwest.) This is easy to follow. Only difference I made was cut down on the chilies. I only used one.. otherwise..OUCH! So Delicious!! Read More
(9)
Rating: 5 stars
02/19/2009
Next time I'll use a little less oil but this was fantastic! No leftovers tonight! Read More
(8)
Rating: 2 stars
04/27/2005
Lots of ingredients with not enough flavor. Portion size was huge... Read More
(7)
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Rating: 4 stars
05/11/2005
This recipe is great! Turned out great! Biryani is an art...you just need to practice once or twice. Read More
(6)
Rating: 4 stars
09/15/2005
Far too much rice and although the flavour is nice it needs more. The next time I will make only half of the rice and double the garam masala. Otherwise it was a hit with the family. Read More
(5)
Rating: 5 stars
05/06/2014
That looks delish Read More
(2)
Rating: 5 stars
08/06/2017
I followed the recipe exactly & agree with halving the rice part of this recipe but keeping everything else the same. The chicken gets a bit lost in all that rice. I'm still giving it 5 stars though. I've made this before and will make it again. I served this with Curry Stand Chicken Tikka Masala Sauce from this site - great meal raves from everyone. Most had seconds and I still had leftovers to send home with guests. I made this earlier in the day refrigerated it until an hour or so before dinner covered it foil and reheated in 300F oven. Great. Read More
(2)