Recipes Cuisine Asian Indian Biryani with Yogurt Marinated Chicken 3.9 (18) 13 Reviews 5 Photos 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! Submitted by Hazel Grace Updated on November 21, 2024 Save Rate Print Share Add Photo 5 5 5 5 Cook Time: 45 mins Additional Time: 1 hr 5 mins Total Time: 1 hr 50 mins Servings: 12 Yield: 12 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 12 servings 1 (8 ounce) container whole milk yogurt 6 cloves garlic, crushed 2 teaspoons finely grated ginger root 1 ½ teaspoons garam masala ½ teaspoon ground turmeric salt to taste 2 pounds skinless, boneless chicken breast halves 6 cups basmati rice 1 pinch saffron 7 ¾ cups water, divided ¼ cup olive oil, divided 3 onions, sliced, separated into rings 3 tomatoes, sliced 6 whole cloves 5 cardamom pods 3 cinnamon sticks 1 tablespoon cumin seeds 2 tablespoons prepared masala curry sauce 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. 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. Buckwheat Queen I Made It Print 51 home cooks made it! Nutrition Facts (per serving) 507 Calories 9g Fat 83g Carbs 25g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 507 % Daily Value * Total Fat 9g 11% Saturated Fat 2g 10% Cholesterol 46mg 15% Sodium 80mg 3% Total Carbohydrate 83g 30% Dietary Fiber 3g 10% Total Sugars 5g Protein 25g 50% Vitamin C 10mg 11% Calcium 77mg 6% Iron 2mg 10% Potassium 364mg 8% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.