Healthy Chicken Biryani

Marinade

• 540 g / 19 oz chicken breast
• 49 g / 1.7 oz plain Greek yogurt
• 1 tsp each ginger-garlic paste, Kashmiri chilli powder and coriander powder
• 1/2 tsp each Shan biryani masala, cumin powder, garam masala and salt
• 1/4 tsp turmeric

Biryani

• 150 g / 5.3 oz raw basmati rice, rinsed
• 1 tbsp ghee
• 162 g / 5.7 oz sliced onions
• 65 g / 2.3 oz chopped tomato
• 1 tsp cumin seeds
• 2 bay leaves
• 2 green cardamom pods
• 2 cloves
• 5 peppercorns
• 1 cinnamon stick
• 1 star anise
• 1 tsp ginger-garlic paste
• 2 green chillies, slit
• 1 tsp each chilli powder, coriander powder, Shan biryani masala and garam masala
• 1/4 tsp turmeric
• 1/2 tsp salt, omitted if onions already salted
• Handful each coriander and mint
• 2 tsp lime juice
• 270 ml / 9.1 fl oz water

Method

1. Coat chicken in marinade and set aside.
2. Heat ghee; add whole spices and brown the onions.
3. Add ginger-garlic paste and chillies; cook 2 minutes. Add chicken and cook 2 minutes.
4. Add tomato, ground spices, herbs and salt if needed.
5. Add lime juice, water and rice. Bring to a boil, cover and cook on low about 20 minutes until chicken and rice are cooked. Rest 5-10 minutes and fluff.