Lunch · Indian · 20 min
Mughlai Chicken Biryani with Saffron-Infused Basmati
- Calories
- 647
- Protein
- 66g
- Carbs
- 45g
- Fat
- 27g
Ingredients
- 287.3 g Chicken breast, raw, cubed
- 100 g Rice, white, long-grain, cooked
- 100 g Spinach, fresh
- 0 g Broccoli florets, chopped
Method
- 01Marinate the chicken breast cubes in a mixture of ginger, garlic, yogurt, and toasted whole spices (cardamom, cloves, and cinnamon) for at least 30 minutes.
- 02In a heavy-bottomed pot, sear the chicken over medium-high heat until just golden.
- 03Add a splash of water and cover, letting the chicken braise in its own juices until tender.
- 04Fold in the cooked basmati rice and fresh spinach, allowing the residual heat to wilt the greens and steam the rice until fragrant.
- 05Finish with a pinch of saffron threads bloomed in warm milk and a garnish of fresh cilantro and mint.
- 06Serve hot, ensuring a mix of the spiced chicken juices and saffron-tinted rice on every plate.
Cook it with the whole plan around it
Citigrove builds the week around your macros, keeps the grocery list in step, and tracks what you actually ate.
