Spiced Chicken Biryani
A flavorful and heart-healthy Chicken Biryani inspired by Indian cuisine, designed to support a diet aimed at lowering high cholesterol.
Ingredients
- 1 lb boneless, skinless chicken breast, cut into cubes
- 1 cup brown basmati rice, rinsed
- 1 onion, thinly sliced
- 2 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1 cup low-sodium chicken broth
- 1/2 cup plain Greek yogurt
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp garam masala
- 1/2 tsp chili powder
- 1/4 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh mint
- Salt and pepper to taste
- 1 tbsp olive oil
Instructions
In a large bowl, combine the chicken, yogurt, ginger, garlic, turmeric, cumin, coriander, garam masala, chili powder, cinnamon, cloves, salt, and pepper. Mix well to coat the chicken evenly. Cover and marinate in the refrigerator for at least 30 minutes.
In a Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat. Add the sliced onion and cook until softened, about 5 minutes.
Add the marinated chicken to the pot and cook until browned, about 5-7 minutes.
Stir in the rinsed rice, chicken broth, cilantro, and mint. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes or until the rice is cooked and the chicken is tender.
Remove from heat and let it sit, covered, for 10 minutes before fluffing with a fork. Serve hot and enjoy!
Estimated Nutrition
Per serving
| Calories | 400 |
| Protein (g) | 30 |
| Carbs (g) | 40 |
| Fiber (g) | 5 |
| Sugar (g) | 2 |
| Saturated fat (g) | 2 |
| Trans fat (g) | 0 |
| Sodium (mg) | 600 |
| Cholesterol | 50 |