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One-pot chicken biryani

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), cut into bite-sized pieces

Kosher salt

1 tsp, divided

Olive oil

1 Tbsp

Uncooked onion

1 cup(s), chopped, chopped

Garlic

4 clove(s), minced

Uncooked brown basmati rice

1 cup(s)

Ground cumin

1 tsp

Ground turmeric

½ tsp

Cayenne pepper

¼ tsp

Ground cardamom

¼ tsp

Unsalted chicken stock

2 cup(s)

Bay leaf

2 leaf/leaves

Frozen green peas

1 cup(s), thawed

Plain fat free Greek yogurt

4 Tbsp, optional

Cilantro

1 Tbsp, optional

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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