Kitty Cooks Chicken Biryani

saffron

🥗Healthier: turmeric

💰Cheaper: yellow food coloring

Turmeric adds color with less cost.

ghee

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier, while vegetable oil is budget-friendly.

basmati rice

🥗Healthier: quinoa

💰Cheaper: long-grain rice

Quinoa offers more protein, while long-grain rice is more economical.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt is lower in fat, sour cream is often cheaper.

Preheat an oven to 350.

Rinse the rice few times in cold water through a sieve.

Boil a pan of salted water and add in the rice. Cook for 6 minutes, until just cooked but still firm, then drain.

Slice the onions and mince the garlic and ginger.

Heat 2 T of butter in an oven-safe frying pan over medium-high heat until bubbling.

Season the chicken with salt and place them in the pan. Fry the chicken for 10 minutes until it’s golden brown, then turn over and add the onion, garlic, and ginger to the frying pan and allow to soften for 5 minutes before adding the tomato paste, raisins, and spices. Season well with salt. Fry for another few minutes.

Remove the chicken from the pan and set aside.

Add the spinach to wilt, before stirring in the rice. Mix lightly so that the spices marble through the rice.

Return the chicken to the pan then add the chicken stock and place pieces of the remaining 4 T of butter on top of the rice.

Place the dish into the oven and cook for 15 minutes.

While baking, slice the red onion for garnish.

Toast the sliced almonds in a dry frying pan until browned.

Serve in the frying pan at the table and top with the onions, yogurt, almond slices, and lemon.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens