This is, as called by my mom, my signature biryani recipe. It’s healthy and has half of the calories of a normal take-away so that’s a bonus!
Ingredients
- 1 (8 ounce) container whole milk yogurt
- 6 cloves garlic, crushed
- 2 teaspoons finely grated ginger root
- 1 ½ teaspoons garam masala
- ½ teaspoon ground turmeric
- salt to taste
- 2 pounds skinless, boneless chicken breast halves
- 6 cups basmati rice
- 1 pinch saffron
- 7 ¾ cups water, divided
- ¼ cup olive oil, divided
- 3 onions, sliced, separated into rings
- 3 tomatoes, sliced
- 6 whole cloves
- 5 cardamom pods
- 3 cinnamon sticks
- 1 tablespoon cumin seeds
- 2 tablespoons prepared masala curry sauce
Directions
Step 1
Mix yogurt, garlic, ginger, garam masala, turmeric, and salt together in a bowl. Add chicken breast; toss to coat evenly. Cover bowl and marinate chicken in the refrigerator, at least 1 hour.
Step 2
Place rice in a bowl and add enough water to cover; set aside to soften. Place saffron threads in a small bowl with 1/4 cup water; set aside to bloom.
Step 3
Preheat oven to 400 degrees F (200 degrees C). Coat a baking dish with 2 tablespoons olive oil.
Step 4
Arrange onions in the prepared baking dish in a single layer. Top onions with marinated chicken breast, reserving marinade. Add 1/2 cup water to the reserved marinade; pour marinade mixture over chicken. Top with tomato slices.
Step 5
Bake in the preheated oven until chicken breasts are no longer pink in the center and the juices run clear, 30 to 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Step 6
Bring 6 cups water to a boil in a large pot with cloves, cardamom, cinnamon, and cumin. Drain rice and add to the pot. Bring to a boil and cook until softened but still firm, about 8 minutes.
Step 7
Heat remaining 2 tablespoons oil in a skillet over medium heat. Add masala curry sauce; cook and stir until fragrant, about 1 minute. Add parboiled rice and stir to combine, about 1 minute more. Stir in saffron-infused water and 3/4 cup water. Cover, reduce heat to low, and simmer until liquid is absorbed, 5 to 8 minutes. Remove from heat and let stand until rice is fluffy, 5 to 10 minutes.
Step 8
Spoon rice onto serving platter; top with chicken breasts, onion, and tomatoes.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 507 | |
% Daily Value * | |
Total Fat9g | 11% |
Saturated Fat2g | 10% |
Cholesterol46mg | 15% |
Sodium80mg | 3% |
Total Carbohydrate83g | 30% |
Dietary Fiber3g | 10% |
Total Sugars5g | |
Protein25g | |
Vitamin C10mg | 51% |
Calcium77mg | 6% |
Iron2mg | 10% |
Potassium364mg | 8% |
*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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