Get access to everything we publish when you sign up for Outside+.
- Cook Kamut: In a medium saucepan, combine Kamut with 3 cups water and 1/8 tsp salt. (TIP: For added flavor, you can substitute some or all water for low- sodium chicken broth.) Bring to a boil, reduce heat to low, then cover and simmer for 45 to 60 minutes, until tender. Drain any excess water. (NOTE: To reduce cooking time, you can soak Kamut overnight in cold water. Drain and cook as directed above for 30 to 40 minutes
- In a large heavy-bottomed skillet on medium, heat 1 tbsp oil. Add onions, garlic, chiles and ginger, and sauté until soft and lightly browned, about 5 minutes. Remove mixture from skillet to a plate and set aside.
- Return skillet to stove top on medium-high and add remaining 1 tbsp oil. Add chicken and sauté until starting to brown, about 5 minutes. Add garam masala and curry powder, stirring to coat. Continue to cook, stirring frequently, for about 2 to 3 minutes more, until spices are fragrant. Add broth, scraping browned bits from bottom of pan with a wooden spoon. Stir onion mixture back into pan and add tomatoes.
- Simmer for 6 to 8 minutes, stirring occasionally, until chicken is cooked and liquid is reduced. Stir in spinach and yogurt and cook until just heated through and spinach is wilted, about 2 minutes. Stir in cilantro and season with additional salt. To serve, ladle over Kamut. (Alternatively, in a large bowl, stir sauce and Kamut together before serving.)
- Serving Size 1 cup biryani chicken, 1/2 cup Kamut
- Calories 289
- Carbohydrate Content 30 g
- Cholesterol Content 52 mg
- Fat Content 9 g
- Fiber Content 5 g
- Protein Content 23 g
- Saturated Fat Content 3 g
- Sodium Content 187 mg
- Sugar Content 5.5 g
- Monounsaturated Fat Content 4 g
- Polyunsaturated Fat Content 1 g