Chicken Biryani

Written By Judy Doherty, MPS, PCII
Chicken Biryani

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
copyright foodandhealth.com
Did you make this recipe?
Tag @foodandhealth on instagram and hashtag it #foodandhealthrecipes
Judy Doherty, MPS, PCII

Judy Doherty, MPS, PCII discovered her love of cooking at her grandmother's side, stirring raisin oatmeal on a Saturday morning. By 15 she had her first food service job. At 18 she was accepted to the Culinary Institute of America, where she graduated second in her class, then went on to the Fachschule Richemont in Switzerland to study pastry arts and baking. A decade with Hyatt Hotels followed before she founded Food and Health Communications with a single conviction: food that is good for you should taste extraordinary.

Judy holds a Master of Professional Studies in Food Business from the Culinary Institute of America, a Bachelor of Science in Culinary Arts from Johnson and Wales University (Summa Cum Laude), two art certificates from UC Berkeley Extension, and the CIA's Pro Chef II certification. She has earned the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year award.

Today she develops every recipe on this site, shoots and styles food through her food photography and motion studio, and publishes nutrition education materials for dietitians, schools, extension offices, and health professionals through nutritioneducationstore.com. She uses the latest nutritional science and Dietary Guidelines to drive her creativity — whether that means a new twist on fajitas or Italian brownies made with toasted nuts and cooked honey. Her mission has never changed: help everyone make food that tastes as good as it is for them.

https://nutritioneducationstore.com
Previous

Pozole Soup
Next

Shakshuka