Yogurt-Marinated Chicken Biryani with Saffron Rice
Yogurt-Marinated Chicken Biryani with Saffron Rice layers tender, spiced chicken with aromatic basmati, onions, and tomatoes for a richly seasoned bite in every forkful. Warm notes of cardamom, cinnamon, cloves, and cumin bloom through the rice, while saffron lends color and a gentle floral finish. Serve for a festive family dinner or when you want a celebratory, comforting one-pot meal.
- Prep—
- Cook45 mins
- Serves12
- DifficultyMedium
- 1
In a bowl, combine yogurt, garlic, ginger, garam masala, turmeric, and salt. Add chicken breast and toss to coat evenly. Cover the bowl and marinate the chicken in the refrigerator for at least 1 hour.
- 2
Put the rice in a bowl and add enough water to cover; set aside to soften. Place the saffron threads in a small bowl with 1/4 cup water; set aside to bloom.
- 3
Preheat the oven to 400 degrees F (200 degrees C). Grease a baking dish with 2 tablespoons olive oil.
- 4
Lay the onions in a single layer in the prepared baking dish. Place the marinated chicken breast on top, reserving the marinade. Add 1/2 cup water to the reserved marinade and pour the mixture over the chicken. Arrange the tomato slices on top.
- 5
Bake in the preheated oven until the chicken breasts are no longer pink in the center and the juices run clear, 30 to 35 minutes. An instant-read thermometer inserted into the center should register at least 165 degrees F (74 degrees C).
- 6
Bring 6 cups water to a boil in a large pot with cloves, cardamom, cinnamon, and cumin. Drain the rice and add it to the pot. Return to a boil and cook until softened but still firm, about 8 minutes.
- 7
Heat the remaining 2 tablespoons oil in a skillet over medium heat. Add masala curry sauce and cook, stirring, until fragrant, about 1 minute. Add the parboiled rice and stir to combine, about 1 minute more. Stir in the saffron-infused water and 3/4 cup water. Cover, reduce the heat to low, and simmer until the liquid is absorbed, 5 to 8 minutes. Remove from the heat and let stand until the rice is fluffy, 5 to 10 minutes.
- 8
Spoon the rice onto a serving platter; top with the chicken breasts, onion, and tomatoes.
- Calories 611.87 kcal High
- Protein 26.72 g Good Source
- Carbs 105.98 g Moderate
- Total Fat 6.06 g Moderate
- Saturated Fat 0.84 g Low Source
- Trans Fat 0.0 g Low Source
- Cholesterol 48.0 mg Moderate
- Sodium 253.21 mg Moderate
- Fiber 5.7 g Good Source
- Sugar 10.4 g High
- Added Sugar 6.43 g Moderate
- Calcium 286.41 mg Good Source
- Iron 2.35 mg Moderate
- Potassium 299.58 mg Low Source
- Vitamin A 72.1 mcg_rae Low Source
- Vitamin C 32.89 mg Good Source
- 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 🧅
About This Recipe
Yogurt Marinated Chicken Biryani with Saffron Rice is an Indian dinner recipe made with 18 ingredients. It takes about 45 mins, serves 12, and is rated medium. Key ingredients include Basmati Rice, Chicken Breast, Cinnamon Sticks, and Curry Sauce. Each serving provides about 611.87 kcal, and is a good source of protein.
Recipe Questions
- What is Yogurt-Marinated Chicken Biryani with Saffron Rice?
- It is an Indian recipe made with 18 ingredients, usually served for dinner or lunch.
- What is Yogurt-Marinated Chicken Biryani with Saffron Rice made of?
- The main ingredients are Basmati Rice, Chicken Breast, Cinnamon Sticks, Curry Sauce, Diced Tomatoes. The full list of 18 is above.
- What goes well with Yogurt-Marinated Chicken Biryani with Saffron Rice?
- Explore these Indian side-dish recipes.
- How long does it take to make Yogurt-Marinated Chicken Biryani with Saffron Rice?
- About 45 mins in total: 45 mins to cook.
- How many calories are in one serving?
- One serving provides about 611.87 kcal. The full nutrition breakdown is above.
- Is Yogurt-Marinated Chicken Biryani with Saffron Rice easy to make?
- This recipe is rated medium, with 18 ingredients and 8 steps.
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