Chicken Biryani

📊 Macros per Meal (2 servings total)

476 calories
55 g protein
44 g carbohydrates
9 g fat

🛒 Ingredients

Chicken Marinade:

• 300 g raw chicken breast, cut into cubes
• 120 g low-fat yogurt (Greek yogurt works well)
• 4 cloves garlic, minced
• 1 tablespoon ground ginger
• ½ teaspoon chili powder or 1 tablespoon paprika (if you prefer less spice)
• 1 teaspoon garam masala
• ½–1 teaspoon turmeric
• 1 teaspoon salt and black pepper
• Juice of ½ lemon

For Cooking:

• 2 teaspoons olive oil
• 2 medium onions, thinly sliced
• ½ teaspoon cinnamon
• 1 teaspoon cumin
• Add the marinated chicken
• 1 medium tomato, chopped
• 280 g cooked basmati rice (make sure the rice grains are fluffy and not overcooked)

Garnish with coriander (cilantro).
Add saffron water (saffron mixed with boiling water).
Top with crispy fried onions (optional).

Method

Step 1 – Start by cutting the chicken into cubes and adding all the marinade ingredients. Mix well and let it marinate for at least 30 minutes for better flavor.

Step 2 – Heat a pan over medium heat, add olive oil and the sliced onions, and cook until they turn golden brown (8–10 minutes). This step is important for flavor.
Tip: you can cover the pan to help the onions brown better.

Step 3 – Once cooked, add cinnamon and cumin and toast for about 30 seconds, then add the chicken and chopped tomato. Cook for about 8 minutes, stirring halfway through. Use a spoon to lightly crush the tomato so it releases its juices.

Step 4 – While the chicken is cooking, prepare the rice. In a pot, bring water to a boil and cook the rice until it is about 80% done, then turn off the heat, drain the water, and cover it so the rice finishes cooking by steaming.

Step 5 – Add two portions of rice over the chicken, then garnish with coriander, saffron water, crispy onions, and optional green chili. Mix gently to avoid breaking the rice, then serve.