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Suggest a better descriptionWash and dry chicken pieces. Rub them with pepper and salt and keep it aside for 10 minutes. Heat ghee in a thick pan and fry chicken over gentle heat in two batches turning them once. Fry until lightly and evenly browned. Remove the pieces and keep aside. Now in the same ghee, fry onion, garlic, capsicum and bay leaves, saute until onion softens. Add rice with salt and fry, stirring continuously, until lightly browned. Add tomato purree, chicken broth and saffron. Place chicken pieces over this mixture and bring it to a gentle boil. Cover lightly and cook. If possible, then bake it in an oven of 350 degree F for 1 hour. Remove it from oven, uncover, sprinkle a little water and put in peas. Cover and bake for 20 minutes more until peas are cooked and no moisture is left. Wait awhile before serving.
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Serving Size: 1 Serving (1268g) | ||
Recipe Makes: 1 servings | ||
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Calories: 41 | ||
Calories from Fat: 8 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.9g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 16.8mg | 1 % | |
Potassium 105.1mg | 3 % | |
Total Carbohydrate 9.3g | 3 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 6.8g | ||
Protein 1.3g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 41
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