One-Pot Chicken Biryani
6
Points®
Total time: 1 hr • Prep: 10 min • Cook: 50 min • Serves: 4 • Difficulty: Easy
This global spin on chicken and rice benefits from the heady fragrance of cumin, turmeric, and cardamom infusing the pot. Brown basmati rice has a lovely nutty flavor and toothsome texture. It takes a little longer to cook than white rice, so the chicken only simmers with it for part of the time so that it stays tender and moist. Stir in the peas at the end of cooking to keep their color vibrant. You can thaw them by rinsing with cold water.
Ingredients
Cooking spray
6 spray(s)
Uncooked boneless skinless chicken breast
1 pound(s)
Kosher salt
1 tsp(s)
Olive oil
1 tbsp(s)
Onion
1 cup(s)
Garlic
4 clove(s), large
Uncooked brown basmati rice
1 cup(s)
Ground cumin
1 tsp(s)
Ground turmeric
½ tsp(s)
Cayenne pepper
¼ tsp(s)
Ground cardamom
¼ tsp(s)
No-salt-added chicken stock
2 cup(s)
Bay leaf
2 tsp(s)
Frozen green peas
1 cup(s)
Plain fat free Greek yogurt
4 tbsp(s)
Cilantro
1 tbsp(s)
Instructions
1
Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add chicken to pan and sprinkle with ¼ teaspoon salt. Cook until browned on all sides, turning occasionally, about 4 minutes. Remove chicken from pan.
2
Heat oil in pan over medium-high heat. Add onion and garlic and sauté 3 minutes. Add rice, cumin, turmeric, cayenne, and cardamom; cook, stirring constantly, for 1 minute. Stir in chicken stock, bay leaves, and remaining ¾ teaspoon salt and bring to a boil. Cover, reduce heat to low, and simmer 30 minutes.
3
Stir in chicken. Cover and cook on medium-low heat until liquid is absorbed, about 10 minutes. Stir in peas. Top with yogurt and cilantro, if desired.
4
Serving size: 1¼ cups
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