Enjoy all the flavors and seasonings of this traditional Indian dish with the convenience of cooking it all in one pot, with more fiber and nutrient value. Swapping out some of the white rice with cauliflower rice provides some of the same texture and added health benefits.
Prep Time
10 minutes
Cook Time
40 minutes
Makes
4 servings
Ingredients
½ cup long grain basmati rice
¾ cup cauliflower rice, frozen
1 pound boneless, skinless chicken breasts, diced
¾ cup plain, non-fat Greek yogurt
2 tablespoons biryani masala seasoning
½ lemon, juiced
1 tablespoon olive oil
3 red onions, sliced
2 tomatoes, diced
2 garlic cloves, minced
1 jalapeno, diced
1 ½ cups hot water
½ cup mint, finely chopped
½ cup coriander, finely chopped
Salt, to taste
Preparation
- Soak the rice and cauliflower rice in a bowl with enough warm water to just cover them. Set aside.
- In a medium mixing bowl, add chicken, yogurt, masala, lemon juice, and some of the mint and coriander leaves. Season with a dash of salt. Mix thoroughly and set aside to marinate.
- Heat oil in a large Dutch oven or large pot on medium high heat. Add the onion and sauté for 8 to 10 minutes or until caramelized.
- Add the tomatoes, garlic, jalapeno, and marinated chicken to the pot. Cook on medium high heat for about 10 minutes.
- Drain the water from the rice completely and add to the chicken mixture. Stir to combine.
- Mix in the hot water, remaining mint, and coriander. Bring to a boil for about 5 minutes, and then lower heat to simmer for 20 minutes.
- Check that rice and chicken are fully cooked – rice should be soft and there should be no pink in the center of the chicken. Serve immediately with a side of plain Greek yogurt.
Nutrition Information
Serving Size: ¼ of the recipe (no additional Greek yogurt)
Calories: 421, Fat: 9.7g, Protein: 44.5g, Carbohydrates: 37.7g, Fiber: 4.8g, Sodium: 831mg
Adapted from: https://www.watchwhatueat.com/easy-chicken-biryani/#recipe
