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September 16, 2025
Biryani with Yogurt Marinated Chicken Recipe
Biryani with yogurt marinated chicken represents mom's signature recipe that's healthy and contains half the calories of traditional versions without sacrificing flavor. This lighter approach to biryani demonstrates how traditional dishes can be adapted for healthier eating while maintaining authentic taste. The yogurt marination ensures incredibly tender chicken while reducing the need for heavy oils and fats. This signature preparation method creates a healthier version that families can enjoy more frequently without guilt. The reduced-calorie approach proves that delicious biryani doesn't have to be heavy or unhealthy when prepared with smart ingredient choices and techniques.
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!
Cook Time:
45 mins
Additional Time:
1 hr 5 mins
Total Time:
1 hr 50 mins
Servings:
12
Yield:
12 servings
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Ingredients
1 (8 ounce) container whole milk yogurt
6 cloves garlic, crushed
2 teaspoons finely grated ginger root
1 ½ teaspoons garam masala
½ teaspoon ground turmeric
salt to taste
2 pounds skinless, boneless chicken breast halves
6 cups basmati rice
1 pinch saffron
7 ¾ cups water, divided
¼ 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
Directions
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.
Buckwheat Queen
Nutrition Facts (per serving)
| 507 | Calories |
| 9g | Fat |
| 83g | Carbs |
| 25g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 507 | |
| % Daily Value * | |
| Total Fat 9g | 11% |
| Saturated Fat 2g | 10% |
| Cholesterol 46mg | 15% |
| Sodium 80mg | 3% |
| Total Carbohydrate 83g | 30% |
| Dietary Fiber 3g | 10% |
| Total Sugars 5g | |
| Protein 25g | 50% |
| Vitamin C 10mg | 11% |
| Calcium 77mg | 6% |
| Iron 2mg | 10% |
| Potassium 364mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
