Lean Cut Chicken Biryani
A lighter take on the classic, rich and aromatic chicken biryani.
⏱️ 75 min🍽️ Serves 1
🔥 420 kcal💪 35g protein🍚 45g carbs🥑 10g fat🌾 5g fibreper serving
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servings
Ingredients
- 🐔500 g boneless, skinless chicken breast, cut into 1-inch pieces
- 🍚1 cup basmati rice
- 🧅1 large onion, thinly sliced
- 🍅2 tomatoes, chopped
- 🍦½ cup low-fat plain yogurt
- 🧄2 tbsp ginger-garlic paste
- 🌶️1 tbsp biryani masala powder
- 💛½ tsp turmeric powder
- 🌿¼ cup fresh mint leaves, chopped
- 🌱¼ cup fresh cilantro, chopped
- 🫒2 tbsp light olive oil
- 🟠½ tsp saffron threads, steeped in 2 tbsp warm milk
- 💧2 cups water or low-sodium chicken broth
- 🧂 salt, to taste
Pro tips
- For extra flavor, you can lightly brown the chicken before adding the marinade.
- Do not stir too much after adding the rice to prevent it from breaking.
- Adjust spice levels by adding more or less biryani masala powder.
Method
- 1Wash the basmati rice thoroughly and soak in water for 20 minutes, then drain.
- 2Marinate chicken with yogurt, ginger-garlic paste, biryani masala, turmeric, and salt. Set aside for at least 15 minutes.
- 3Heat oil in a large pot or Dutch oven over medium heat. Sauté sliced onions until golden brown. Add marinated chicken and cook until lightly browned.
- 4Stir in chopped tomatoes, mint, and cilantro. Cook for 5-7 minutes until tomatoes soften.
- 5Add the drained rice and water/broth to the pot. Bring to a boil, then reduce heat to low, cover, and cook for 15-20 minutes until rice is tender and water is absorbed.
- 6Once cooked, drizzle with saffron milk and let it rest for 5 minutes without opening the lid.
- 7Gently fluff the biryani with a fork before serving.