Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Avoid this recipe if you are lactose intolerant.

This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Make sure the yogurt is gluten-free.


"Saddling another person with a book he did not ask for has always seemed to me like a huge psychological imposition, like forcing someone to eat a chicken biryani without so much as inquiring whether they like cilantro." Joe Queenan

The refrigerator light goes on...

This is a great recipe and one that you might not get anywhere but an Indian restaurant. It is actually pretty easy: the tradition is that white rice that has been soaked and softened is cooked the rest of the way by steaming on top of the cooking biryani (pots were sealed with dough to keep the steam from leaking out of the lid). Because the brown rice is so much better for you (and actually tastes better) you either have to soak the rice for longer or cook it first.


Chicken Biryani

Servings: 4 | Serving size: 4 ounces chicken with rice and veggies

Cooking time: 60 minutes (does not include soaking the rice)

This recipe can easily be multiplied and makes great leftovers.

1 cup brown rice
4 cups water
2 tsp. olive oil
1 Tbsp ginger (minced)
2 cloves garlic (minced)
1 large onion (diced)
16 ounces boneless, skinless chicken thighs
1 tsp. turmeric
1/2 tsp. chili powder
2 tsp. ground cardamom
1/2 tsp. ground cumin
1 tsp. ground coriander
1/4 tsp. ground cinnamon
3/4 tsp. salt
1 tsp. honey
1/2 cup plain yogurt
1/2 large red bell pepper (diced)
1/2 cup golden raisins
1/2 cup fresh cilantro leaves

Chicken Biryani recipe from Dr. Gourmet

Place the rice in the water and soak for 4 hours. (Alternatively, you can cook the rice in the water for about 20 to 25 minutes until it is about 3/4 cooked. It should still have some texture when you bite into the rice. Drain and rinse the rice and set aside until the chicken is cooked.)

Preheat the oven to 325°F.

Place the olive oil in a large sauce pan or medium sized dutch oven over medium heat.

Add the ginger and garlic and cook for 2 minutes. Stir frequently.

Add the onion and cook for 5 minutes. Stir frequently.

Add the chicken, turmeric, chili powder, cardamom, cumin, coriander, cinnamon, and salt.

Cook for about 5 minutes until the outside of the chicken is browned.

Remove from the heat, add the honey and yogurt, and stir until blended.

Sprinkle the raisins, red pepper, and cilantro over the top of the chicken.

Top with the rice, smoothing it out until it is evenly distributed across the top of the chicken.

Cover the pot with a tight lid and place the pot in the oven and cook for 20 minutes.

Serve garnished with fresh cilantro.

Nutrition Facts

Serving size: 4 ounces chicken with rice and veggies | Servings: 4

Amount Per Serving

Calories 423 Calories from Fat 81
% Daily Value
Total Fat 9g 14%
    Saturated Fat 2g 10%
    Monounsaturated Fat 4g
    Trans Fat 0g
Cholesterol 109mg 37%
Sodium 422mg 18%
Total Carbohydrates 56g 19%
    Dietary Fiber 4g 16%
    Sugars 13g
Protein 30g
Vitamin A 20% Vitamin C 50%
Calcium 8% Iron 15%
Vitamin K 16mcg Potassium 692mg