Lighter Chicken Biryani

By using lean chicken breast and caramelized onions with minimal ghee, this biryani delivers authentic Indian flavors with high protein and reduced fat.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 700 g (1.5 lbs) chicken breast, cut into bite-sized cubes · 784 kcal in the whole recipe
• 220 g (1.1 cups) dry basmati rice · 792 kcal in the whole recipe
• 150 g (0.6 cup) nonfat Greek yogurt · 92 kcal in the whole recipe
• 220 g (2 medium) onions, thinly sliced · 88 kcal in the whole recipe
• 13 g (1 tbsp) ghee · 114 kcal in the whole recipe
• 12 g (2 tbsp) fresh ginger, grated · 10 kcal in the whole recipe
• 12 g (3 cloves) garlic, minced · 18 kcal in the whole recipe
• 15 g (1 tbsp) fresh lemon juice · 3 kcal in the whole recipe
• 10 g fresh mint leaves, chopped · 4 kcal in the whole recipe
• 15 g fresh cilantro, chopped · 4 kcal in the whole recipe
• Garam masala, turmeric, cumin, cardamom pods, cinnamon stick, saffron, salt, water

Method

1. Marinate chicken breast cubes with nonfat Greek yogurt, minced garlic, grated ginger, lemon juice, turmeric, garam masala, cumin, and salt for 20 minutes.

   

2. Heat ghee in a deep non-stick pot over medium heat and gently saute the sliced onions until caramelized and golden brown.

   

3. Boil basmati rice in salted water with cardamom and cinnamon until 70 percent cooked for about 5 to 6 minutes, then drain.

   

4. Cook the marinated chicken in the pot for 6 to 8 minutes, then layer half the rice, caramelized onions, fresh mint, cilantro, saffron water, and remaining rice on top.

   

5. Cover the pot tightly with a lid and steam on low heat for 15 to 20 minutes using the traditional dum method until tender.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.