One-Pot High-Protein Chicken Biryani
One-Pot High-Protein Chicken Biryani
Ingredients
- 600 g chicken breast, diced
- 200 g basmati rice, uncooked
- 1 onion, thinly sliced
- 1 red pepper, diced
- 150 g 0% fat Greek yoghurt
- 100 g peas, frozen is fine
- 100 ml light coconut milk
- 300 ml boiling water or chicken stock
- 1 tablespoon olive oil, or spray
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon turmeric
- 1/2 teaspoon chilli powder, optional
- to taste salt
- to taste pepper
- as needed fresh coriander, chopped, for garnish
- as needed lemon, for squeezing, for garnish
Instructions
- 1
Preheat your oven to 180°C (350°F).
⏱️ 5 min•🌡️ 180
- 2
Combine all the main ingredients into a single oven-safe dish or pot. This includes the diced chicken breast, uncooked basmati rice, thinly sliced onion, diced red pepper, 0% fat Greek yoghurt, peas, light coconut milk, boiling water or chicken stock, olive oil, garam masala, ground cumin, paprika, turmeric, optional chilli powder, and salt & pepper to taste. Mix thoroughly to ensure everything is well combined.
⏱️ 10 min
- 3
Cover the dish tightly with a lid or aluminum foil and cook in the preheated oven for 60 minutes.
⏱️ 60 min•🌡️ 180
- 4
Once cooking is complete, carefully remove the dish from the oven. Remove the lid or foil and use a fork to gently fluff the rice. Taste the biryani and adjust seasoning as needed, adding more salt or pepper if desired.
⏱️ 5 min
- 5
Serve immediately. To finish, garnish with fresh chopped coriander or a squeeze of lemon juice for a burst of freshness.
Kitchen Tools
Nutrition Facts (per serving)
One-Pot High-Protein Chicken Biryani
- 600 g chicken breast, diced
- 200 g basmati rice, uncooked
- 1 onion, thinly sliced
- 1 red pepper, diced
- 150 g 0% fat Greek yoghurt
- 100 g peas, frozen is fine
- 100 ml light coconut milk
- 300 ml boiling water or chicken stock
- 1 tablespoon olive oil, or spray
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon turmeric
- 1/2 teaspoon chilli powder, optional
- to taste salt
- to taste pepper
- as needed fresh coriander, chopped, for garnish
- as needed lemon, for squeezing, for garnish
Instructions
- 1
Preheat your oven to 180°C (350°F).
⏱️ 5 min•🌡️ 180 - 2
Combine all the main ingredients into a single oven-safe dish or pot. This includes the diced chicken breast, uncooked basmati rice, thinly sliced onion, diced red pepper, 0% fat Greek yoghurt, peas, light coconut milk, boiling water or chicken stock, olive oil, garam masala, ground cumin, paprika, turmeric, optional chilli powder, and salt & pepper to taste. Mix thoroughly to ensure everything is well combined.
⏱️ 10 min - 3
Cover the dish tightly with a lid or aluminum foil and cook in the preheated oven for 60 minutes.
⏱️ 60 min•🌡️ 180 - 4
Once cooking is complete, carefully remove the dish from the oven. Remove the lid or foil and use a fork to gently fluff the rice. Taste the biryani and adjust seasoning as needed, adding more salt or pepper if desired.
⏱️ 5 min - 5
Serve immediately. To finish, garnish with fresh chopped coriander or a squeeze of lemon juice for a burst of freshness.