Aromatic Low-Sulfur Chicken Biryani

Ingredients

• 1.5 lbs chicken breast
• 1.5 cups basmati rice
• 2 tbsp extra virgin olive oil
• 1 tsp ground cinnamon
• 4 count cardamom
• 2 count bay leaves
• 1 tbsp coriander
• 1 tsp ground cumin
• 0.5 tsp turmeric
• 1 tbsp fresh ginger
• 0.25 cup fresh mint
• 0.25 cup fresh basil
• 1 tsp sea salt
• 0.5 tsp black pepper
• 3 cups water
• 1 tbsp lemon juice
• 1 count italian plum tomato
• 0.5 count red bell peppers
• 0.5 cup plain nonfat yogurt
• 2 tbsp pomegranate seeds

Instructions

1. 1In a bowl, combine the chicken pieces with plain nonfat yogurt, grated fresh ginger, lemon juice, ground cinnamon, ground coriander, ground cumin, turmeric, sea salt, and coarsely ground black pepper. Marinate for at least 30 minutes.
2. 2Heat extra virgin olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add bay leaves and green cardamom pods, sauté for 30 seconds. Add the marinated chicken and cook until lightly browned. Stir in diced Roma tomato and red bell pepper, cooking for 5 minutes.
3. 3Meanwhile, par-cook the rinsed basmati rice in boiling salted water for 5-7 minutes until approximately 70% cooked. Drain the rice well.
4. 4Layer the par-cooked rice evenly over the chicken mixture in the pot. Pour 3 cups of water over the rice. Bring to a gentle simmer, then reduce heat to low, cover tightly, and cook for 20-25 minutes, or until all liquid is absorbed and the rice is tender.
5. 5Remove the pot from heat and let it rest, covered, for 10 minutes.
6. 6Gently fluff the biryani with a fork.
7. 7Garnish with fresh mint leaves, fresh basil, and pomegranate seeds before serving.