Light Chicken Biryani Bowl

Ingredients

• 120 g skinless chicken breast, cubed
• 40 g brown basmati rice (dry)
• 30 g onion, thinly sliced
• 40 g tomato, chopped
• 5 g ginger-garlic paste
• 3 g biryani spice mix
• 5 ml olive oil
• 50 ml low-fat yogurt
• Coriander leaves, few sprigs
• Salt to taste

Preparation

1. Marinate chicken with yogurt, ginger-garlic paste, spices, and salt for 15 minutes.
2. Rinse and soak brown rice 20 minutes; drain.
3. Sauté onion in oil until soft; add tomato and cook briefly.
4. Add marinated chicken; cook until mostly done.
5. Layer drained rice over chicken with a splash of water; cover and simmer until rice is tender.
6. Rest 5 minutes, fluff gently, garnish with coriander, and portion 220 g cooked.