Here is yet another chicken dish...such an easy protein to work with and healthy too.  Do you love a good curry?  When it is done properly, to me there is nothing better in the whole wide wide world.  Chicken Biryani is a dish I used to make years ago and somehow forgot along the way?  How that happened I will never know.  The lovely thing about curries is the layering...the layering of spices, textures and flavors - that is what makes a great curry.  The other thing I have learned about curries - if you are feeling a bit under the weather, all of the spices here give you a boost - a boost to the immune system as well as to your overall energy.  Yup, curries are the answer!

Now with this dish it was not your typical Biryani.  Yes I did use a Biryani spice blend you can find here.  That said, I also included a Madras Curry spice blend I adore.  Any good quality Madras Curry blend will work nicely - a great compliment to the Biryani spice blend.  Again, another layer of flavor.  The saffron is an absolute must in this dish, it will not be the same without it.  Such a beautiful spice!

Typically, a Biryani is made with yogurt, meat, and your seasoning blend.  Here I used skinless, boneless chicken breasts, but chicken thighs would be lovely as would a good cut of beef.  In terms of salt, use at your discretion - salt to suite your taste.

Chicken:

2 skinless, boneless chicken breasts, cut into 1 inch pieces

1 tsp. Biryani Spice Blend

2 tsp. Madras Curry Spice

1/4 juice of a fresh lemon

1 heaping Tblsp. finely chopped ginger

salt

3/4 cup Lactose Free/full fat Greek Yogurt

Combine all of the ingredients in a bowl mixing well to coat and marinate in the fridge 4-12 hours.

Rice:

1 cup basmati rice - well rinsed under cold water in a sieve

2 Tblsp. Avocado oil

2 cups water

1/2 tsp. ground cloves

2 bay leaves

1/2 tsp. cinnamon

pinch of saffron

salt

Remaining ingredients:

1/2 a large onion sliced into 2 inch pieces

1 large organic Yukon gold potato, cut into 1 inch pieces

1 tsp. garam masala

1/2 tsp. madras curry powder

1 tsp. tumeric

1/2 cup Lactose free full fat Greek yogurt

pinch of saffron

3/4 cup chicken stock

salt

2 Tblsp. Ghee or butter

fresh chopped cilantro

To the potatoes, add the spices - garam masala, madras curry powder, tumeric and saffron , and yogurt, mix well and set aside.  Begin by heating a dutch oven with the butter or Ghee on low/medium heat.  Add in the chopped onion and saute until golden - about 12 minutes, season with salt.  Add the chicken stock, marinated potatoes, and chicken with the yogurt marinade.  Bring to a lite simmer lid off, stirring occasionally.  Cook about 20-25 min. until the potatoes and chicken are cooked through...check for salt and adjust if necessary.  While this is beginning to cook, start on the rice.

Rice:

Add the Avocado oil to a pot on medium heat.  Add the spices and bay leaves, then the rice and saute about 2-3 minutes until nice and fragrant.  Pour in the water and bring to a simmer.  Turn down to minimum heat, lid on and cook about 20 min.

Once the rice is cooked, remove the bay leaves, and stir with a fork to combine.  Transfer to a baking dish and top with the chicken/potato curry, mixing to blend.  Serve with a fresh helping of cilantro.