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Dinner

Creamy Chicken Biryani

Fragrant spices such as turmeric, cardamom, cumin and coriander infuse this velvety tomato cream sauce. Try serving this dish with whole-grain naan bread or brown rice.

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Servings
4
Prep Time
20 min
Cook Time
20 min
Duration
40 min

Ingredients

  • 1 tbsp safflower oil
  • 1 red onion, thinly sliced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground cardamom
  • 1/2 tsp ground turmeric
  • 1/2 tsp red pepper flakes
  • 3 cloves garlic, minced
  • 2 cups boxed, jarred or BPA-free canned diced tomatoes, with juices
  • 1 tbsp peeled and grated ginger
  • 1 cup whole-milk yogurt (TIP: Avoid using nonfat yogurt here as it may curdle when heated.)
  • 1 lb boneless, skinless chicken breast, chopped into 1-inch chunks
  • 2 cups cauliflower florets
  • 1 tbsp chopped fresh mint leaves, for garnish

Preparation

  1. In a large deep skillet with a tight fitting lid, heat oil on medium. Add onion and cook, stirring frequently, until softened, about 5 minutes. Add cumin, coriander, cardamom, turmeric and pepper flakes and cook, stirring constantly, for 30 seconds. Increase heat to medium-high and add garlic, tomatoes and ginger. Cook, stirring frequently, until tomato has broken down slightly, about 5 minutes. Add yogurt, stirring to combine to a thick paste. Add chicken and bring to a simmer. Reduce heat to medium-low, cover and simmer until sauce is slightly reduced, about 10 minutes.
  2. To skillet, add cauliflower; replace lid and continue cooking until cauliflower is tender and chicken is no longer pink inside, about 10 to 15 minutes more. Divide among serving plates and garnish with mint.

Nutrition Information

  • Serving Size 2 cups chicken biryani
  • Calories 258
  • Carbohydrate Content 14 g
  • Cholesterol Content 91 mg
  • Fat Content 9 g
  • Fiber Content 5 g
  • Protein Content 30 g
  • Saturated Fat Content 2 g
  • Sodium Content 108 mg
  • Sugar Content 9 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 0 g