Recipe Details
Ingredients
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2 ½cupsbasmati rice
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4tablespoonsvegetable oil, divided
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4cinnamon sticks
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12whole cloves, divided
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4podsblack cardamom
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2onions, sliced
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2tablespoonsginger-garlic paste
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¼cupchopped fresh mint
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3tablespoonschopped fresh cilantro
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1 ½poundsboneless chicken breast, cut into 2-inch cubes
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1teaspoonsalt
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¾cupfat-free yogurt
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4green chile peppers
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¼cuplemon juice
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1tablespoonground chile pepper
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¼teaspoonground turmeric
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10cupswater
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1tablespoonsalt
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1teaspooncumin seeds
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2podgreen cardamom
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2bay leaves
Cooking Directions
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Place basmati rice into a large container and cover with several inches of cool water. Let soak for about 30 minutes. Drain.
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Heat 2 tablespoons oil in a large skillet over medium heat. Add cinnamon sticks, 8 cloves, and 4 black cardamom pods; fry until fragrant, about 1 minute. Add onions; cook and stir until lightly browned, about 5 minutes. Stir in ginger-garlic paste; cook until fragrant, about 1 minute. Sprinkle mint and cilantro on top; cook for 1 more minute.
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Stir chicken into the skillet; season with 1 teaspoon salt. Cook and stir until chicken is browned, about 20 minutes. Stir in yogurt, green chile peppers, lemon juice, remaining 2 tablespoons oil, ground chile pepper, and turmeric. Cook until oil begins to separate from the sauce, 10 to 20 minutes. Reduce the heat to low.
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Meanwhile, bring water to a boil in a large pot. Add 1 tablespoon salt, cumin seeds, 2 green cardamom pods, 2 cloves, and bay leaves; boil for 1 minute. Add drained rice. Bring water back up to a boil and cook for 2 minutes. Remove from the heat and drain, reserving whole spices in the rice.
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Spoon chicken mixture into a slow cooker. Top with partially cooked rice; mix together. Cook on High until rice is tender, about 1 hour 30 minutes.
Tips
If your slow cooker has vents, cover them with aluminum foil.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe8 | |
Calories316 | |
% Daily Value * | |
Total Fat 12g |
15% |
Saturated Fat 2g |
8% |
Cholesterol 73mg |
24% |
Sodium 1219mg |
53% |
Total Carbohydrate 22g |
8% |
Dietary Fiber 2g |
6% |
Total Sugars 3g |
|
Protein 30g |
60% |
Vitamin C 17mg |
19% |
Calcium 99mg |
8% |
Iron 2mg |
13% |
Potassium 418mg |
9% |
* 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.
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