Chicken Biryani
This is a very common Indian dish that is easily adjusted to fit your taste and texture preferences. Firm tofu could be used instead of chicken if you want a vegetarian recipe. This dish pairs perfectly with Raitha (an Indian side dish) and a hardboiled egg. Each serving has 20 grams of protein and 2 grams of fiber!
Ingredients
Serving size: 3/4 cup
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Servings:
Ingredients
1 tablespoon
olive oil 1
cinnamon sticks 2
cloves 1⁄2 teaspoon
cardamoms (ground) 1
bay leaf (dried) 1 cup
onion (chopped) 4 teaspoons
ginger (thinly sliced) 3 cloves
garlic (thinly sliced) 1
tomatoes (medium, diced) 1⁄2 teaspoon
mustard powder 1⁄2 teaspoon
chili powder 1⁄2 teaspoon
salt 1 teaspoon
coriander powder 2
chicken breasts (chopped) 1 cup
basmati rice 1⁄4 cup
cilantro (fresh, chopped) 1⁄4 cup
mint (fresh, chopped)Directions
Instructions
- Pour rice in a bowl and cover with water.
- Set to the side and let it sit for about 30 minutes.
- Add olive oil to skillet and turn on low heat.
- Add cinnamon stick, cloves, and Bay leaf.
- Cook for about a minute, stirring.
- Add onion, tomato, ginger, and garlic.
- Once tender and mushy, add mustard powder, salt, chili powder, mint, cilantro, cardamom, and coriander.
- Cook another minute or two to blend the flavors together, stirring.
- Add in the chicken.
- Cook for about 5 minutes.
- Drain the water off the rice and add 2 cups of fresh water.
- Pour the water and rice in with the chicken mixture.
- Simmer covered until the water is all absorbed.
- Stir and check on rice every few minutes.
- Once all the water is gone, the dish is done.
Nutritional Analysis
Per serving
Calories: 223 kcal
Protein: 20 g
Carbohydrates: 21 g
Dietary Fiber: 2 g
Phosphorus: 175 mg
Potassium: 306 mg
Sodium: 288 mg
