Chicken Biryani with Spiced Tomato-Onion Masala

1. 1

   Warm olive oil in a large skillet over medium heat. Stir in the yogurt and vinegar. Add the onion; cook and stir until it is golden and tender. Add the tomatoes, chile peppers, garlic, and ginger paste. Cook and stir until the tomatoes are tender. Season with garam masala, mint, salt, and pepper. Stir in the cilantro.

2. 2

   Add the chicken to the tomato-onion mixture in the skillet. Lower the heat to medium-low, cover, and keep cooking, stirring occasionally, until the chicken is no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the meat should register at least 165 degrees F (74 degrees C).

3. 3

   Meanwhile, bring the water and rice to a boil in a large pot. Stir in the cinnamon stick, bay leaf, green cardamom, and black cardamom. Season with salt. Cover, reduce the heat to low, and simmer until the rice is tender and the water is absorbed, about 20 minutes. Discard the cinnamon stick, bay leaf, and cardamom.

4. 4

   Spread 1/2 of the cooked rice in the bottom of a large serving dish. Spoon the chicken mixture on top. Cover with the remaining cooked rice. Sprinkle with the food coloring; mix to serve.

• Calories 493.84 kcal High
• Protein 37.59 g Good Source
• Carbs 68.74 g Moderate
• Total Fat 6.55 g Moderate
• Saturated Fat 0.44 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 106.22 mg High
• Sodium 452.58 mg Moderate
• Fiber 2.5 g Low Source
• Sugar 9.61 g Moderate
• Added Sugar 6.61 g Moderate
• Calcium 104.16 mg Low Source
• Iron 1.11 mg Low Source
• Potassium 237.42 mg Low Source
• Vitamin A 98.83 mcg_rae Moderate
• Vitamin C 17.27 mg Moderate
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅
• Food Dyes 🎨