Low-Calorie Chicken Biryani (Simplified Baked)
Low-Calorie Chicken Biryani (Simplified Baked)
Ingredients
- 1 1/2 cups basmati rice, washed
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch chunks
- 1 red onion, sliced or diced
- 1 red bell pepper, diced
- 1/2 cup frozen green peas
- 1/2 cup fat-free Greek yogurt
- 1 cup light coconut milk
- 1 1/2 cups chicken stock
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1 teaspoon garlic powder
- 1 1/2 teaspoons ground cumin
- 1 tablespoon garam masala
Instructions
- 1
Preheat your oven to 350°F (180°C).
⏱️ 10 min•🌡️ 350
- 2
Add the washed basmati rice into a large, oven-safe baking dish (approximately 9x13 inches).
⏱️ 2 min
- 3
Evenly distribute the cut chicken pieces over the rice in the baking dish.
⏱️ 3 min
- 4
Sprinkle the salt, black pepper, garlic powder, ground cumin, and garam masala over the chicken and rice.
⏱️ 2 min
- 5
Scatter the sliced red onion, diced red bell pepper, and frozen green peas over the seasoned chicken and rice.
⏱️ 3 min
- 6
Add the fat-free Greek yogurt, light coconut milk, and chicken stock to the baking dish.
⏱️ 3 min
- 7
Gently mix all the ingredients well within the baking dish, ensuring the rice and chicken are mostly submerged in the liquid.
⏱️ 5 min
- 8
Cover the baking dish tightly with aluminum foil and place it into the preheated oven. Bake for 1 hour.
⏱️ 60 min•🌡️ 350
- 9
Carefully remove the baking dish from the oven. Let it rest, covered, for 5 minutes before serving. Fluff with a fork and serve hot.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Low-Calorie Chicken Biryani (Simplified Baked)
Ingredients
- 1 1/2 cups basmati rice, washed
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch chunks
- 1 red onion, sliced or diced
- 1 red bell pepper, diced
- 1/2 cup frozen green peas
- 1/2 cup fat-free Greek yogurt
- 1 cup light coconut milk
- 1 1/2 cups chicken stock
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1 teaspoon garlic powder
- 1 1/2 teaspoons ground cumin
- 1 tablespoon garam masala
Instructions
- 1
Preheat your oven to 350°F (180°C).
⏱️ 10 min•🌡️ 350 - 2
Add the washed basmati rice into a large, oven-safe baking dish (approximately 9x13 inches).
⏱️ 2 min - 3
Evenly distribute the cut chicken pieces over the rice in the baking dish.
⏱️ 3 min - 4
Sprinkle the salt, black pepper, garlic powder, ground cumin, and garam masala over the chicken and rice.
⏱️ 2 min - 5
Scatter the sliced red onion, diced red bell pepper, and frozen green peas over the seasoned chicken and rice.
⏱️ 3 min - 6
Add the fat-free Greek yogurt, light coconut milk, and chicken stock to the baking dish.
⏱️ 3 min - 7
Gently mix all the ingredients well within the baking dish, ensuring the rice and chicken are mostly submerged in the liquid.
⏱️ 5 min - 8
Cover the baking dish tightly with aluminum foil and place it into the preheated oven. Bake for 1 hour.
⏱️ 60 min•🌡️ 350 - 9
Carefully remove the baking dish from the oven. Let it rest, covered, for 5 minutes before serving. Fluff with a fork and serve hot.
⏱️ 5 min