Made with AI
Chicken Biryani (Halal, Light)
60 min 387 kcal per serving Medium
Ingredients
4 Servings
- boneless skinless chicken breast400 g
- basmati rice200 g
- low-fat plain yogurt100 g
- onion100 g
- tomatoes120 g
- vegetable oil2 tablespoons
- ginger garlic paste1 tablespoon
- biryani masala1 teaspoon
- turmeric powder0,5 teaspoon
- cumin seeds1 teaspoon
- coriander powder1 teaspoon
- green chili1 piece
- fresh coriander leaves10 g
- fresh mint leaves10 g
- salt1 teaspoon
Instructions
- 1
Rinse the basmati rice thoroughly in cold water until the water runs clear. Soak the rice in water for 20 minutes, then drain.
- 2
Cut the chicken breast into bite-sized pieces. Set aside.
- 3
In a large bowl, mix the chicken pieces with yogurt, ginger garlic paste, biryani masala, turmeric powder, coriander powder, and salt. Marinate for at least 20 minutes.
- 4
Heat 2 tablespoons of vegetable oil in a large non-stick pan over medium heat. Add cumin seeds and let them sizzle for a few seconds.
- 5
Add the sliced onion and sauté until golden brown.
- 6
Add the chopped green chili and tomatoes. Cook until the tomatoes are soft and the oil starts to separate.
- 7
Add the marinated chicken to the pan. Cook for 8-10 minutes, stirring occasionally, until the chicken is cooked through and the masala thickens.
- 8
In a separate pot, bring
- 9
