Weight Watchers: Chicken Biryani Points Explained

Chicken biryani is a global spin on the classic chicken and rice dish, infused with cumin, turmeric, and cardamom. Weight Watchers offers a healthy recipe for chicken biryani, which involves cooking rice in a fragrant spice mixture and layering it with chicken and vegetables. While the recipe does not specify the number of Weight Watchers points, it provides a tasty and nutritious option for those following the Weight Watchers plan. The use of brown basmati rice adds a nutty flavour and texture, while the chicken is cooked to perfection, resulting in a delicious and satisfying meal.

Chicken biryani recipe with brown basmati rice

Chicken Biryani is a celebratory rice and meat dish cherished in the Indian subcontinent. It is usually made by layering golden-hued rice, tender meat or seafood, and vegetables in a pot and baking or steaming until fragrant and infused with flavour.

Ingredients:

• Chicken thighs
• Brown basmati rice
• Onion
• Garlic
• Chicken stock
• Bay leaves
• Salt
• Cumin
• Turmeric
• Cayenne
• Cardamom
• Peas
• Ghee or oil
• Whole spices (optional): star anise, cinnamon, cloves, green and black cardamom, mace
• Yogurt
• Saffron-infused milk
• Cilantro
• Almonds

Method:

First, make a few slits on all the chicken pieces and sprinkle with salt and pepper. Marinate the chicken in yogurt and spices, preferably overnight in the fridge.

Next, rinse the rice in a bowl of water until the water is clear. Drain and soak in fresh water for 30 minutes, then drain again.

Heat oil in a large skillet or pot over medium-high heat. Add the chicken and cook until browned on all sides, about 4 minutes. Remove the chicken from the pan.

Add a little more oil to the pan and heat over medium-high heat. Add the onion and garlic and sauté for 3 minutes. Then add the rice, cumin, turmeric, cayenne, and cardamom. Cook, stirring constantly, for 1 minute.

Return the seared chicken to the pan, along with any juices. Add the cinnamon, bay leaf, and raisins (if using). Pour in the chicken stock and bring to a boil.

Cover the pan and simmer for about 10 minutes on medium-low heat until the liquid is absorbed and the rice is tender.

Stir in the peas and cook for a further 2 minutes.

Before serving, allow the biryani to sit uncovered for 5 minutes. Fluff the rice with a fork to prevent the grains from breaking. Garnish with toasted almonds and cilantro.

This recipe creates a fragrant, flavourful, and healthy dish, perfect for a special occasion or a weeknight meal.

Using leftover roast chicken

Chicken biryani is a tasty dish that can be made with leftover roast chicken. It is a great way to use up any leftover roast chicken or rotisserie chicken. This dish is simple, tasty, and adaptable, and can be made in a variety of ways. Here are some tips and instructions for making chicken biryani with leftover roast chicken:

Ingredients

The ingredients you will need include leftover roast chicken, rice (preferably basmati), onions, garlic, spices (such as cumin, turmeric, cardamom, garam masala, paprika, or chilli), salt, pepper, oil or ghee, and water or stock. You can also add vegetables like peas, frozen or tinned, red peppers, or lentils to make it a more complete meal.

Preparation

Start by heating oil or ghee in a large skillet or pot over medium-high heat. Add the onions and garlic, and sauté until softened. Then, add your spices and cook for a few minutes to release their aroma. If you want to add vegetables like peppers, now is the time to do so. Next, add the shredded or chopped leftover chicken and stir to coat it in the spiced onion mixture.

Cooking the Rice

You can choose to cook the rice separately or add it directly to the pot. If cooking separately, boil water in a separate saucepan and add the rice, cooking until tender (about 25-30 minutes for brown basmati rice). If adding directly to the pot, pour in the rice and water or stock, stirring well. Cover and cook on medium-low heat until the liquid is absorbed and the rice is cooked, about 10-15 minutes.

Final Steps

Once the rice is cooked, stir in the peas if using frozen or tinned vegetables. Taste and adjust seasoning as needed. Garnish with fresh coriander leaves and serve with lime pickle on the side.

Storage and Reheating

This chicken biryani can be enjoyed immediately or stored in the refrigerator for up to 3-4 days. It tastes great the next day and can be heated up in the oven at 180°C for about 20 minutes or until piping hot. You can also freeze leftovers for future meals or packed lunches.

Cooking chicken with rice

There are many ways to cook chicken with rice, and the method you choose may depend on the type of rice you are using. White rice is typically used in chicken and rice recipes, but brown rice is also an option. Using bone-in chicken or boneless chicken will also affect the cooking time and method.

Oven-Baked Chicken and Rice

One popular method is to bake chicken and rice in the oven. This can be done in a Dutch oven or a large, oven-safe pot. First, preheat your oven to 350°F. Then, add water to your pot and bring it to a boil. You can also use vegetable or chicken broth for more flavour. Add the chicken tenders and boil for about 10 minutes, or until they are mostly cooked through. Remove the chicken and set it aside, then add diced onion and celery to the pot. Simmer until the vegetables are tender, about 10 minutes. Next, add the rice and simmer until it is cooked through, about 20 minutes. While the rice is cooking, break the chicken into bite-sized pieces.

Once the rice is cooked, remove the pot from the heat and stir to ensure all the liquid is absorbed. If the rice seems watery, drain the excess liquid. Add the chicken and stir to combine, then taste and add salt if needed. Smooth the mixture into an even layer and bake, uncovered, until the top is lightly golden, about 30 minutes. If you want a crustier top, broil for 2-4 minutes. Let the dish cool for about 5 minutes, then sprinkle with pepper and serve.

One-Pot Chicken and Rice

Another method is to cook the chicken and rice in a single deep skillet on the stovetop. This method typically uses boneless, skinless chicken thighs. First, combine paprika, oregano, thyme, garlic powder, onion powder, salt, and pepper in a small bowl. Coat both sides of the chicken thighs with the seasoning mix. Heat some cooking oil in the skillet over medium heat, then add the chicken and cook for a few minutes on each side until well browned. The chicken does not need to be fully cooked at this point. Remove the chicken from the skillet and set it aside.

Reduce the heat to medium-low and add a bit more oil to the skillet, then add diced onion. Sauté the onion for about 5 minutes, or until softened. Add the rice, cumin, turmeric, cayenne, and cardamom to the skillet and cook, stirring constantly, for about 1 minute. Stir in chicken stock, bay leaves, and salt, then return the chicken to the skillet. Bring the mixture to a boil, then cover and cook on medium-low heat until the liquid is absorbed, about 10 minutes. Finally, stir in peas and serve.

Tips

When using bone-in chicken, be aware that it may take longer to cook and may not be ready by the time the rice is done. If you are using skin-on chicken, remove the skin before cooking to prevent the rice from becoming greasy. It is also important to note that different types and brands of rice may have different cooking times and ratios of liquid to rice, so be sure to check the package instructions.

Adding vegetables

Chicken biryani is a tasty and healthy dish that can be adapted to include a variety of vegetables. The dish is typically made with rice, chicken, and an assortment of spices, but you can easily add or substitute different vegetables to suit your taste preferences and what you have on hand.

One option for adding vegetables to your chicken biryani is to include them directly in the dish during cooking. This can be done by incorporating vegetables such as onions, courgettes, garlic, chilli, and cherry tomatoes, as suggested in a Weight Watchers recipe. Additionally, spices like cumin, turmeric, and cardamom can be added to enhance the flavour and fragrance of the dish.

Another way to add vegetables to your chicken biryani is to serve them as side dishes or accompaniments. For example, you can pair your biryani with an Indian-style salad made with cucumbers, onions, tomatoes, and seasoned with salt, fresh lime juice, and cilantro leaves. You can also include other optional vegetables such as carrots or beetroot. Raita, a traditional Indian condiment made with yogurt, cucumbers, and spices, is another healthy and tasty option to serve with your biryani.

If you're looking for more substantial vegetable additions, consider roasted vegetables like potatoes, carrots, or cauliflower. These can be cooked separately and then added to the biryani during the final stages of cooking. You can also include frozen peas, which add colour and texture to the dish. Remember to stir them in towards the end of cooking to prevent overcooking.

Lastly, feel free to experiment with different combinations of vegetables and spices to create your own unique version of chicken biryani. Biryani is a versatile dish, so you can customise it to your liking. For example, you can try adding chickpeas for extra protein or using brown basmati rice for a nuttier flavour and chewier texture.

Serving suggestions

Chicken biryani is a tasty dish that can be served in a variety of ways. The Weight Watchers chicken biryani recipe from the US, Canada, Australia, and New Zealand includes sides of spinach and broccolini. To prepare the spinach, simply stir it into the biryani until it is just wilted. Boil, steam, or microwave the broccolini until it is bright green and tender, and serve it on the side.

For a simple chicken biryani recipe, serve the dish with coriander as a garnish. You can also add cherry tomatoes to the dish, cooking them for about 2 minutes before serving.

If you're looking for a more filling option, consider adding vegetables to your chicken biryani. Start by spraying a large frying pan or wok with calorie-controlled cooking spray. Add onion, courgette, garlic, and chilli, and cook for 3-4 minutes until softened. Then, simply add the cooked vegetables to the biryani, along with the cooked chicken and rice.

For a colourful touch, add peas to your chicken biryani. Simply stir them into the dish towards the end of cooking to keep their vibrant colour. You can also include cauliflower in your chicken biryani. Add it to the pan along with the rice, and stir to coat both ingredients in the spice mixture.

Frequently asked questions