Directions:
- Mix tomato puree, yogurt, ginger, garlic, green chili paste, red chili powder, turmeric powder, roasted cumin powder, garam masala, coriander powder and salt. Stir well.
- Marinate the chicken with this mixture and keep aside for this mixture and keep aside for 3 to 4 hours.
- Heat oil in a pan. Fry the onions until golden brown. The golden brown onions are a very very important step in Pakistani cooking. Do not make it less than golden brown. This is why you need the extra oil.
- Add the marinated chicken and cook for 10 minutes.
- Add 4 cups of water to the rice. Mix Saffron in milk and add it. Add the chicken pieces. Pressure cook the rice.
- Mix gently. Garnish with green coriander leaves and serve hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 879.11 Kcal (3681 kJ) | ||
| Calories from fat | 476.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 52.91g | 81% | |
|---|---|---|---|
| Cholesterol | 161.63mg | 54% | |
| Sodium | 227.24mg | 9% | |
| Potassium | 804.46mg | 17% | |
| Total Carbs | 63.92g | 21% | |
| Sugars | 9.56g | 38% | |
| Dietary Fiber | 4.11g | 16% | |
| Protein | 38.79g | 78% | |
| Vitamin C | 16.1mg | 27% | |
| Iron | 49.5mg | 275% | |
| Calcium | 170mg | 17% | |
| Amount Per 100 g | |||
| Calories | 167.41 Kcal (701 kJ) | ||
| Calories from fat | 90.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.08g | 81% | |
|---|---|---|---|
| Cholesterol | 30.78mg | 54% | |
| Sodium | 43.27mg | 9% | |
| Potassium | 153.19mg | 17% | |
| Total Carbs | 12.17g | 21% | |
| Sugars | 1.82g | 38% | |
| Dietary Fiber | 0.78g | 16% | |
| Protein | 7.39g | 78% | |
| Vitamin C | 3.1mg | 27% | |
| Iron | 9.4mg | 275% | |
| Calcium | 32.4mg | 17% | |
* 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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