Freezer to Skillet or Slow Cooker Chicken Biryani

Freezer to Skillet or Slow Cooker Chicken Biryani

Fragrant spices such as turmeric, cardamom, cumin and coriander infuse this velvety tomato cream sauce. Try serving this dish with whole-grain naan bread or brown rice.

Yields: 4 servings

Ingredients

1 tbsp extra virgin olive oil
1 red onion, thinly sliced
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground cardamom
1/2 tsp ground turmeric
1/2 tsp red pepper flakes
3 tablespoons minced garlic
2 cups canned diced tomatoes, with juices
1 tbsp minced ginger
1 cup whole-milk yogurt (TIP: Avoid using nonfat yogurt here as it may curdle when heated.)
1 lb boneless, skinless chicken breast, chopped into 1-inch chunks
2 cups cauliflower florets
1 tbsp chopped fresh mint leaves, for garnish

Directions:

Prep:

  1. Label your freezer bag with the name of the meal and cooking instructions.
  2. Place all the ingredients in a Gallon Freezer Ziploc bag.
  3. Remove as much air as possible, seal and lay flat in the Freezer.

Cooking for Skillet: 

  1. In a large deep skillet with a tight fitting lid, heat oil on medium.
  2. Add the contents of the gallon bag into the skillet.
  3. Bring to a simmer.  Reduce heat to medium-low, cover and simmer until sauce is slightly reduced, about 10 minutes.
  4. Add additional salt and cumin to taste.
  5. Serve over Jasmine or Basmati rice.

Cooking for Slow Cooker:

  1. The night before cooking, move frozen bag to your refrigerator to thaw
  2. The morning of cooking, pour contents into slow cooker.
  3. Cook on “low” setting for 8 hours until the meal is tender.
  4. Add salt and additional cumin to taste.
  5. Serve over Jasmine or Basmati Rice