Lunch & dinner
Chicken yakhni pulao with raita
- Lunch & dinner
- South Asian
- 45 min hands-on
- Halal
Ingredients
One standard portion
- 90g halal chicken thigh, skinless
- 80g basmati rice (dry weight)
- 10g ghee (2 tsp)
- 60g onion
- 60g Greek yoghurt for the raita
- 50g cucumber
Season as the method describes. Spices, salt, lemon and water aren’t weighed or counted below.
Per portion
- Calories
- 594kcal
- Protein
- 35g
- Carbs
- 72g
- Fat
- 18g
Added up from each ingredient’s typical values per 100g. A standard portion is this meal’s share of a 2,000 kcal day.
Method
Simmer the chicken with whole spices to make a light yakhni stock.
Fry the onion in the ghee, add the rice and cook it in the stock until fluffy.
Serve with a cucumber and mint raita.
In a plan
This is one of the dishes our plans cook from, and plans serve it for lunch or dinner, or as the iftar meal in Ramadan. There, the halal chicken thigh, skinless, basmati rice (dry weight) and ghee are weighed out to your own numbers; everything else stays as written.
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General guidance, not medical advice. Please check with your doctor if you have a medical condition, are pregnant, or are new to exercise. Check every ingredient against your own allergies.