Lunch: Biryani with Yogurt Marinated Chicken

Recipe by Hazel Grace This is, as called by my mom, my signature biryani recipe. It's healthy and has half of the calories of a normal take-away so that's a bonus!

This recipe includes fertility superfoods such as:

Cinnamon, Chicken Breast

Health and fertility benefits of Biryani with Yogurt Marinated Chicken

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060). Skinless chicken breast is an excellent source of the protein, as its contains 21 grams of protein for every 100 grams of breast. Additionally, chicken contains ample amounts of vitamin B6, which serves a vital function in helping to reduce the stressors that cause PCOS. Vitamin B6 help keeps your hormones at balanced levels, which is very helpful for those seeking to stem the flow of excessive testosterone and androgen

Ingredients

1 (8 ounce) container whole milk yogurt
6 cloves garlic, crushed
2 teaspoons finely grated ginger root
1 1/2 teaspoons garam masala
1/2 teaspoon ground turmeric
salt to taste
2 pounds skinless, boneless chicken breast halves
6 cups basmati rice
1 pinch saffron
7 3/4 cups water, divided
1/4 cup olive oil, divided
3 onions, sliced, separated into rings
3 tomatoes, sliced
6 whole cloves
5 cardamom pods
3 cinnamon sticks
1 tablespoon cumin seeds
2 tablespoons prepared masala curry sauce

Instructions

Mix yogurt, garlic, ginger, garam masala, turmeric, and salt together in a bowl. Add chicken breast; toss to coat evenly. Cover bowl and marinate chicken in the refrigerator, at least 1 hour.
Place rice in a bowl and add enough water to cover; set aside to soften. Place saffron threads in a small bowl with 1/4 cup water; set aside to bloom.
Preheat oven to 400 degrees F (200 degrees C). Coat a baking dish with 2 tablespoons olive oil.
Arrange onions in the prepared baking dish in a single layer. Top onions with marinated chicken breast, reserving marinade. Add 1/2 cup water to the reserved marinade; pour marinade mixture over chicken. Top with tomato slices.
Bake in the preheated oven until 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 read at least 165 degrees F (74 degrees C).
Bring 6 cups water to a boil in a large pot with cloves, cardamom, cinnamon, and cumin. Drain rice and add to the pot. Bring to a boil and cook until softened but still firm, about 8 minutes.
Heat remaining 2 tablespoons oil in a skillet over medium heat. Add masala curry sauce; cook and stir until fragrant, about 1 minute. Add parboiled rice and stir to combine, about 1 minute more. Stir in saffron-infused water and 3/4 cup water. Cover, reduce heat to low, and simmer until liquid is absorbed, 5 to 8 minutes. Remove from heat and let stand until rice is fluffy, 5 to 10 minutes.
Spoon rice onto serving platter; top with chicken breasts, onion, and tomatoes.

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