Chicken Biryani

Ingredients

• 200g Raw chicken breast
• 150g White rice, long grain, raw
• 60g Yellow onion, raw
• 15g Garlic, raw
• 100g Greek yogurt, plain, nonfat

Method

1. 1Prepare the chicken marinade: In a bowl, combine 100g of plain Greek yogurt with minced garlic (15g), a pinch of salt, and traditional biryani spices (cumin, coriander, turmeric, cinnamon, and cardamom). Mix well until smooth.
2. 2Cut 200g of raw chicken breast into bite-sized pieces (approximately 4-5cm cubes) and add to the yogurt marinade. Toss well to coat all pieces evenly. Let marinate for at least 15-20 minutes at room temperature, or up to 2 hours refrigerated for deeper flavor.
3. 3Cook the rice: Rinse 150g of basmati rice (white, long grain) under cold water until the water runs clear. Bring a large pot of salted water to boil (approximately 6 cups water). Add the rinsed rice and cook for 6-7 minutes until about 70% cooked (rice should still have a firm center). Drain well.
4. 4Caramelize the onions: While the rice cooks, thinly slice 60g of yellow onion. Heat a heavy-bottomed pot or Dutch oven over medium heat (with cooking spray if needed). Add the onion slices and cook, stirring frequently, for 8-10 minutes until golden brown and caramelized. Remove half the onions and set aside for garnish.
5. 5Layer the biryani: In the same pot with the remaining caramelized onions, arrange half of the partially cooked rice as the first layer. Spread the marinated chicken pieces evenly over the rice, including some marinade. Top with the remaining rice, spreading it evenly.
6. 6Cook covered: Cover the pot with aluminum foil, then place a tight-fitting lid on top to trap steam. Reduce heat to low (approximately 160°C if using an oven, or lowest stovetop setting). Cook for 30-35 minutes until the rice is fully cooked and the chicken is tender and cooked through.
7. 7Finish and rest: Remove from heat and let rest covered for 5 minutes to allow the steam to distribute evenly and the flavors to meld.
8. 8Garnish and serve: Carefully remove the lid and foil. Fluff the rice gently with a fork to separate grains. Top with reserved caramelized onions and fresh cilantro (approximately 10g, chopped). Serve hot as a complete meal.