Light chicken biryani with cardamom and yogurt

Ingredients

For 1 serving

• Chicken breast120 g
• Basmati rice70 g
• Plain nonfat yogurt60 g
• Onion70 g
• Garlic1 clove
• Ginger5 g
• Garam masala1 teaspoon
• Cardamom1 pinch
• Cinnamon1 pinch
• Cloves1 pinch
• Saffron1 pinch
• Chicken broth160 ml
• Sunflower oil2 teaspoons
• Mint3 g
• Saltto taste

Contains: lactose, celery,

Method

1. Cut the chicken into pieces of about 3 cm, grate the garlic and ginger and mix them into the chicken with the yoghurt and garam masala; leave to marinate for 15 minutes. Meanwhile rinse the basmati rice several times until the water runs clear and heat the chicken stock with the saffron.
2. Thinly slice the onion and fry it in the sunflower oil in a heavy-based pan over medium heat for 8 minutes, until deep golden; set half aside.
3. Add the chicken with all its marinade to the pan and cook for 5 minutes over medium heat, stirring, until the chicken is white on the outside.
4. Spread the rice on top with the cardamom, cinnamon and cloves, pour in the hot saffron stock, season with salt and add half the mint leaves.
5. Bring to the boil, cover, turn the heat to minimum and cook for 15 minutes without stirring or lifting the lid, until the rice has absorbed the stock; turn off and rest covered for 5 minutes.
6. Fluff gently with a fork, removing the cloves, and serve with the reserved golden onion and the remaining mint.