Ingredients:

  • 1 lb (450 g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
  • ½ cup (120 g) low-fat plain yogurt
  • 2 tablespoons (30 ml) lemon juice
  • 2 teaspoons ginger-garlic paste
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon turmeric powder
  • ½ teaspoon red chili powder (adjust to taste)
  • Salt, to taste
  • 1 ½ cups (300 g) basmati rice, rinsed and soaked for 30 minutes
  • 1 large onion, thinly sliced
  • 2 tablespoons (30 ml) cooking oil (use olive oil for lower fat)
  • 2 cups (480 ml) water or low-sodium chicken broth
  • 1-2 green chilies, slit (optional, to taste)
  • 1 teaspoon garam masala
  • ½ cup (15 g) fresh cilantro, chopped
  • ½ cup (15 g) fresh mint leaves, chopped
  • 1 bay leaf
  • 4-5 whole cloves
  • 2-3 green cardamom pods
  • 1 small stick cinnamon

Instructions:

  1. In a mixing bowl, combine yogurt, lemon juice, ginger-garlic paste, spices, and salt. Add chicken pieces, mix well, and allow marinating for at least 30 minutes.
  2. Rinse and soak basmati rice in water for 30 minutes. Drain and set aside.
  3. Heat oil in a large pot over medium heat. Add sliced onions and sauté until golden brown.
  4. Add marinated chicken to the pot with onions. Cook until the chicken is cooked through, about 8-10 minutes.
  5. Add drained rice on top of the chicken, followed by water or broth. Sprinkle in green chilies, garam masala, bay leaf, whole spices, cilantro, and mint.
  6. Bring to a boil, then reduce heat to low. Cover and cook for 20 minutes, until rice is fluffy and liquid is absorbed.
  7. Remove bay leaf and whole spices before serving. Fluff the biryani with a fork and enjoy!