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Indian
One-Pot Chicken Biryani
Layered saffron-scented rice, spiced chicken, and crispy onions — celebration food on a Tuesday macro budget.
469Calories
36.6gProtein
54.1gNet carbs
5.8gFiber
8.3gFat
Ingredients
Tap an ingredient to check it off. Gram weights follow the serving scaler.
3–4 chicken breasts (500 g), chunked
500 g
3⅓ cups (600 g) cooked basmati rice (cooked 1 min shy)
600 g
⅓ cup (80 g) unsweetened dairy-free yogurt
80 g
1 large onion (200 g), sliced thin
200 g
4 cloves garlic
12 g
1 Tbsp (12 g) grated ginger
12 g
2 tsp garam masala + 1 tsp cumin + 1 tsp coriander + ½ tsp turmeric + ¼ tsp cayenne + 2 cardamom pods + 1 bay leaf + 1¼ tsp salt
20 g
1⅓ cups (200 g) frozen peas
200 g
2 tsp (8 g) olive oil
8 g
1 lime
15 g
mint + cilantro (25 g), chopped
25 g
oil spray
3 g
Method
- Crisp the sliced onions in the oil over medium, stirring, 12–15 patient minutes until deep brown and frizzled. Reserve half for the top — these are the biryani's jewelry.
- Marinate the chicken in the yogurt, garlic, ginger, and spices while the onions work (even 15 minutes helps).
- Sear the marinated chicken in the onion pot until browned, then stir in the peas and half the crispy onions.
- Layer the par-cooked basmati over the chicken. A few spoons of water down the sides, lid on tight, lowest heat, 12 minutes — the steam finishes the rice and marries the layers (this is the dum).
- Rest 5 minutes, then fold gently ONCE — distinct grains and chicken pockets, not fried-rice mush. Lime, herbs, and the reserved crispy onions over the top.
Nutrition facts
Per serving.
Calories469
Total fat8.3 g
Total carbohydrate59.9 g
Dietary fiber5.8 g
Net carbs54.1 g
Protein36.6 g
Net carbs equal total carbohydrate minus fiber and allulose. Values use USDA ingredient data or standard label values and can vary by brand, preparation and portioning. The serving scaler changes ingredient weights, not the per serving nutrition shown here.
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