NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Dry basmati rice

2 tbsp Plain Greek yogurt

0.5 tbsp Ghee

0.25 medium Yellow onion

1 tsp Ginger garlic paste

0.13 tsp Turmeric powder

0.5 tsp Garam masala

0.13 tsp Sea salt

0.13 tsp Black pepper

1 pinch Saffron threads

0.5 cup Water

2 whole Green cardamom pods

2 whole Cloves

1 tbsp Fresh cilantro

PREPARATION

• 1

  In a medium bowl, combine the chicken breast, Greek yogurt, turmeric, ginger-garlic paste, salt, and pepper, then marinate for 15 minutes.

• 2

  Rinse the basmati rice under cold water until the water runs clear and set aside.

• 3

  Place the saffron threads in a small bowl with one tablespoon of warm water and let steep.

• 4

  Heat the ghee in a heavy-bottomed pot over medium heat and sauté the sliced onion, cardamom pods, and cloves until the onion is soft and translucent.

• 5

  Add the marinated chicken to the pot and cook for 3-4 minutes until the exterior is lightly browned.

• 6

  Stir in the rinsed rice and garam masala, then pour in the water and bring the mixture to a gentle boil.

• 7

  Reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 15 minutes until the rice is tender and all liquid is absorbed.

• 8

  Drizzle the saffron-infused water over the top of the rice, fluff gently with a fork, and garnish with fresh cilantro before serving.