Biryani-Style Chicken Kamut

A traditional Indian dish, Biryani is typically made with basmati rice and layered with spiced chicken before baking. In this recipe, we’ve swapped the rice for Kamut for added texture, and skipped the layering step to save time – all while keeping its classic, aromatic flavorings. We suggest getting a head start on cooking the Kamut in Step One before chopping or measuring your other ingredients. To reduce cooking time, you can also soak Kamut overnight in water.

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Prep Time
45 min
Cook Time
15 min
60 min


  • 1 cup Kamut berries, rinsed
  • 1/8 tsp sea salt, plus additional to taste
  • 2 tbsp olive oil, divided
  • 2 yellow onions, thinly sliced
  • 2 cloves garlic, chopped
  • 1 to 3 red chile peppers (such as finger chiles), or to taste, seeded and minced
  • 1 tbsp peeled and minced fresh ginger
  • 1 lb boneless, skinless chicken or turkey breast, cut into 1-inch cubes
  • 2 tsp garam masala
  • 1 tsp curry powder
  • 1⁄4 cup low-sodium chicken broth
  • 2 plum tomatoes, seeded and diced
  • 4 cups baby spinach leaves
  • 1⁄2 cup Greek yogurt
  • 2 tbsp chopped fresh cilantro or mint


  1. 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
  2. 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.
  3. 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.
  4. 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.)

Nutrition Information

  • 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