NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Basmati rice

2 tbsp Nonfat Greek yogurt

1 tsp Ghee

0.25 cup Yellow onion

1 tsp Ginger paste

1 tsp Garlic paste

0.25 tsp Ground turmeric

0.5 tsp Garam masala

0.25 tsp Sea salt

0.25 tsp Black pepper

1 pinch Saffron threads

1 tbsp Warm water

2 tbsp Fresh cilantro

1 tbsp Fresh mint

PREPARATION

• 1

  In a small bowl, soak the saffron threads in the warm water and set aside to infuse.

• 2

  In a medium bowl, combine the cubed chicken breast with the Greek yogurt, ginger paste, garlic paste, turmeric, garam masala, sea salt, and black pepper to marinate.

• 3

  Rinse the basmati rice under cold water until the water runs clear, then par-boil in a pot of boiling water for 5 minutes and drain thoroughly.

• 4

  Heat the ghee in a heavy-bottomed pot over medium heat and sauté the sliced yellow onion until it becomes soft and translucent.

• 5

  Add the marinated chicken to the pot and cook for 5 minutes, stirring occasionally until the exterior is lightly browned.

• 6

  Spread the par-boiled rice in an even layer over the chicken and drizzle the saffron-infused water over the top of the rice.

• 7

  Sprinkle the fresh chopped cilantro and mint over the rice layer, then cover the pot with a tight-fitting lid and reduce the heat to low.

• 8

  Steam the biryani for 12 minutes until the rice is fluffy and the chicken is tender and fully cooked through.

• 9

  Remove from heat and let rest for 5 minutes before gently fluffing with a fork to combine the aromatic layers for serving.