This is, as called by my mom, my signature biryani recipe. It's healthy and has half of the calories of a normal take-away so that's a bonus!

Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Directions

  • Mix yogurt, garlic, ginger, garam masala, turmeric, and salt together in a bowl. Add chicken breast; toss to coat evenly. Cover bowl and marinate chicken in the refrigerator, at least 1 hour.

    Advertisement
  • Place rice in a bowl and add enough water to cover; set aside to soften. Place saffron threads in a small bowl with 1/4 cup water; set aside to bloom.

  • Preheat oven to 400 degrees F (200 degrees C). Coat a baking dish with 2 tablespoons olive oil.

  • Arrange onions in the prepared baking dish in a single layer. Top onions with marinated chicken breast, reserving marinade. Add 1/2 cup water to the reserved marinade; pour marinade mixture over chicken. Top with tomato slices.

  • Bake in the preheated oven until chicken breasts are no longer pink in the center and the juices run clear, 30 to 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

  • Bring 6 cups water to a boil in a large pot with cloves, cardamom, cinnamon, and cumin. Drain rice and add to the pot. Bring to a boil and cook until softened but still firm, about 8 minutes.

  • Heat remaining 2 tablespoons oil in a skillet over medium heat. Add masala curry sauce; cook and stir until fragrant, about 1 minute. Add parboiled rice and stir to combine, about 1 minute more. Stir in saffron-infused water and 3/4 cup water. Cover, reduce heat to low, and simmer until liquid is absorbed, 5 to 8 minutes. Remove from heat and let stand until rice is fluffy, 5 to 10 minutes.

  • Spoon rice onto serving platter; top with chicken breasts, onion, and tomatoes.

Nutrition Facts

506 calories; 8.5 g total fat; 46 mg cholesterol; 79 mg sodium. 83.3 g carbohydrates; 24.8 g protein; Full Nutrition


Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/04/2017
This was wonderful! I did make just a few changes. I cut the chicken into cubes before marinating it and with the rise I had to skip skip the cardamom because I didn't have any. The only other change I made was to make 4 cups of rice rather than six and even that was a lot more rice than we needed for the chicken mixture. So the one recommendation I would make is to read deuce the amount of rice thanks Read More
(5)

Most helpful critical review

Rating: 1 stars
08/22/2018
Unfortunately we did not like this recipe. There wasn t enough flavor or sauce (I even added more seasoning because some other reviews mentioned it needing more). The rice recipe is good though. We absolutely love Indian food but this just wasn t flavorful or saucey enough. Read More
15 Ratings
  • 5 star values: 8
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 3
  • 1 star values: 1
Rating: 5 stars
09/04/2017
This was wonderful! I did make just a few changes. I cut the chicken into cubes before marinating it and with the rise I had to skip skip the cardamom because I didn't have any. The only other change I made was to make 4 cups of rice rather than six and even that was a lot more rice than we needed for the chicken mixture. So the one recommendation I would make is to read deuce the amount of rice thanks Read More
(5)
Rating: 2 stars
11/16/2017
Everything was bland. Even though the chicken was marinating overnight there wasn't any flavor. The rice was also bland and complicated (it took 3 different container to make). I don't normally add salt when I cook. I like the flavor to be enhanced with lots of herbs and spices. This recipe had lots of spices but for some reason they did not come through. Needs some alterations. Read More
(1)
Rating: 2 stars
11/28/2017
I have never been a huge fan of Indian food. I thought this recipe looked great. The chicken was very tender after being marinaded in the yogurt sauce Read More
(1)
Advertisement
Rating: 5 stars
08/29/2018
I will make it again. I love the recipes. Thanks so much for adding pleasure back to my cooking. Read More
Rating: 4 stars
02/16/2018
I thought this recipe was actually really good. It was fairly simple but had a lot of good flavor. The only thing I changed was to add more curry to it because I liked a little more spice. You also have to make sure that you're using good chicken to avoid it being too dry and chewy. Read More
Rating: 5 stars
01/08/2017
This is super delicious and really quite easy to make. For some reason looking at the recipe it seemed like it would be complicated. It's not. While the chicken is baking put the rice together and they finish at the same time. The chicken is tender and juicy with a smooth flavor. A lovely dish to serve any time. Thank you for the recipe. Read More
Advertisement
Rating: 1 stars
08/22/2018
Unfortunately we did not like this recipe. There wasn t enough flavor or sauce (I even added more seasoning because some other reviews mentioned it needing more). The rice recipe is good though. We absolutely love Indian food but this just wasn t flavorful or saucey enough. Read More
Rating: 5 stars
03/23/2018
It was yummy! Read More
Rating: 5 stars
02/18/2019
I really liked this recipe. I had to make some substitutions - that I would not do again. I didn't have fresh tomatoes so I drained a can of diced. I wished I should have omitted the tomatoes because the flavor of the chicken was so lovely and the canned tomatoes was distracting. I thought I had Jasmine rice but only had long grain white rice. The Jasmine rice texture and flavor would have been much better. I substituted dried ground ginger for the fresh. I would do that again and the recipe didn't call for any salt and I did sprinkle the rice and the chicken with salt at the end. It was a hit with my husband and three kids age 11 14 and 16. Read More