An adapted chicken biryani with yogurt-marinated chicken and fragrant rice.
150 gChicken breasts
50 gGreek Yogurt
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3 clovesGarlic
50 gShallots
0.5 cupRice
1 cupChicken Broth
1 gPaprika
1 gCinnamon
2 tspCooking oil
Coat the chicken with yogurt, garlic, paprika, and cinnamon and let it sit while you prepare the rest.
Cook the shallots in olive oil, then add the rice and stir until glossy.
Add broth and the marinated chicken, cover, and cook gently until the rice is tender and the chicken is cooked through.
Rest briefly, fluff the rice, and serve.