Rigatoni with Chicken Thighs

Flavoured basmati rice with marinated chicken and delicate spices.
Directions for: 7 Minute Chicken Biryani

Ingredients

cup fresh mint leaves

6 Tbsp fried onions

1 lb(s) chicken

1 Tbsp Biryani Masala (available in Indian grocery stores)

1 ⅕ Tbsp salt

3 tsp ginger and garlic paste

1 cup yogurt

1 cup basmati rice

2 Tbsp water

1 Tbsp clarified butter

Directions

1. Keep 3 tbsp of friend onions aside for garnish. Marinate the chicken pieces with everything mentioned above with the exception of rice, water and clarified butter for 30 mins. Soak basmati rice in 2 cups of water for 30 mins.

2. In a 2 Litre Pressure cooker, add 2 tbsp of water and a tbsp of clarified butter (Ghee).

3. Layer half the quantity of chicken in the bottom of the 2 Litre pressure cooker. Add soaked and drained rice. Spread the remaining half of the chicken on top of rice.

4. Close the pressure cooker lid, out the pressure on. Cook on high heat for 5 whistles. Remove from heat, let the pressure settle. Fluff and serve.

5. Garnish with fried onions and boiled eggs.

Tips and Substitutions

This recipe uses the OPOS (One Pot One Shot) method of cooking.

Source and Credits

Courtesy of Food Network Canada Community

See more: Indian, Chicken, Dinner, Main, Rice/Grain