Recipes

non-veg

Chicken Breast Biryani

⏳ Prep Time: 90 minute

Chicken Breast Biryani

Nutritional Overview

Calories


799 kcal

Protein


61 gm

Carbs


60 gm

Fats


35 gm

Ingredients

200 g Chicken Breast, cut into pieces

200 g Yogurt

1 garlic cloves, diced

1 small piece of Ginger, diced

1 green Chili, slit

Spices for Marinade: Salt, Turmeric powder, red chili powder, green cardamom powder, biryani masala

25 g Ghee

85 g Red Onion

60 g Basmati Rice

Whole spices for Rice: Salt, 1 Bay Leaf, 1 small piece of cinnamon, 2 cloves, 2 green cardamom, 1small black cardamom, 1 star anise

10 g Mint leaves

10 g Coriander leaves

20 ml Almond Milk (mixed with 0.5 tsp turmeric powder and biryani masala)

Method

Step 1

Marinate Chicken: Grind ginger and garlic to a paste. Add ginger-garlic paste, green chili, chicken breast pieces and yogurt to a bowl. Add . tsp of turmeric powder, chili powder, green cardamom powder and tsp of salt and biryani masala (I used Bombay Biryani Masala). Mix well, cover with a lid and keep it in the fridge. This is best done the night before!

Step 2

Wash rice thoroughly until all extra starch is removed. Soak for minutes.

Step 3

Meanwhile fry Onion: Slice onion. In a non stick pot (ideally the one that you will use to cook biryani later) melt g of ghee. Add onion slices and fry on medium heat until golden brown. Remove onion and keep aside - don't remove ghee from the pot.

Step 4

Cook Rice: Drain rice. In a pot add ml water and whole spices as well as salt to taste. Let it boil for minutes. Then add rice and cook without lid until % done. Drain (you may remove whole spices if you want to avoid biting on them later).

Step 5

Cook Biryani: Add an other g of ghee to the non stick pot that you used earlier, let it melt. Add chicken together with Marinade. Add half of: fried onions, mint and coriander leaves. Mix and spread it evenly on the bottom of the pot. Then spread previously cooked rice evenly on top. Sprinkle other half of the fried onions, mint and coriander on top.

Step 6

Mix almond milk with . tsp of turmeric and biryani masala, pour it on top. Sprinkle what's left of the ghee ( g).

Step 7

Cover pot with aluminum foil and then cover tightly with a lid. Heat up stovetop, then reduce heat and cook for mins on medium. Now reduce heat to low and cook for another mins. Turn off heat and let it rest for another minutes.

Step 8

Enjoy! :)

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