Chicken Biryani

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Chicken Biryani

Yield 5

Author Judy Doherty

Prep time

10 Min

Cook time

45 Min

Total time

55 Min

Chicken biryani is a fragrant and flavorful Indian dish made with spiced rice and succulent chicken. It's a popular dish that's often enjoyed during special occasions or gatherings.

Ingredients

• 1 cup of jasmine rice
• 2 cups water to cover the rice
• 1 bay leaf
• 2 cups of nonfat yogurt, smooth or European style
• 1 tsp olive oil
• 1 tsp each: garam masala, ground coriander, garlic powder, cinnamon, turmeric, paprika
• pinch cayenne and chili powder
• 4 chicken thighs, cut in half
• 1 onion
• 2 tablespoons olive oil
• Saffron pinch
• Warm water

Instructions

1. Bring the rice, 2 cups water, and a bay leaf to a boil. Boil for 5 minutes, then drain in a colander and reserve. Rice is now parboiled.
2. Marinate the chicken thighs in the yogurt, oil, and spices for a few hours or overnight.
3. Slice the onion very thin. Saute in the oil in a nonstick pan until golden brown. Set aside.
4. Place the chicken/yogurt mixture in a large Dutch oven. Add the browned onions, placing them over the top. Then place the rice over the top of all and press flat. Pour the saffron and its liquid over the top of the rice.
5. Bring all to a boil, then bake covered in a 375-degree oven for 25 to 30 minutes until the chicken and rice are done.
6. When the dish is done, scoop it carefully out of the pot so you don't mix the layers. That is part of the beauty of the dish. It is desirable to serve it right out of the Dutch oven pan.

Nutrition Facts

Calories

455.39

Fat

22.02 g

Sat. Fat

5.13 g

Carbs

39.62 g

Fiber

1.02 g

Net carbs

38.61 g

Sugar

8.5 g

Protein

23.22 g

Sodium

155.5 mg

Cholesterol

90.55 mg

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