One-Pot High-Protein Chicken Biryani

Preheat the oven to 350°F (350°F).

In a large oven‑safe pot or Dutch oven, heat the olive oil over medium heat and sauté the sliced onion until translucent, about 3–4 minutes.

Add the diced red pepper and continue to sauté for another 2 minutes.

Stir in the diced chicken breast and cook until lightly browned, roughly 5 minutes.

Mix in the garam masala, ground cumin, paprika, turmeric, and optional chilli powder; toast the spices for 1 minute to release their aroma.

Add the uncooked basmati rice, frozen peas, Greek yogurt, and light coconut milk; stir to combine evenly.

Pour in the boiling water or chicken stock, season with salt and pepper, and give the mixture a final stir.

Cover the pot with a tight‑fitting lid or foil and place it in the preheated oven. Bake for 60 minutes, or until the rice is tender and the liquid is absorbed.

Remove from the oven, let it rest covered for 5 minutes, then fluff the rice with a fork.

Finish by sprinkling chopped coriander and squeezing fresh lemon juice over the top before serving.