Chicken Biryani

Chicken Biryani

Morsels of chicken are simmered until they’re tender in this spicy Indian rice-based dish. Serve with a simple salad of thinly sliced cucumber and plum tomato wedges topped with yogurt dressing: Combine 1/3 cup plain low-fat yogurt, 1 tablespoon chopped green onions, 1 teaspoon fresh lemon juice, 1/4 teaspoon ground cumin, 1/8 teaspoon salt, and a dash of ground red pepper. 

Ingredients

• 2 teaspoons canola oil
• 1 pound skinless, boneless chicken breast, cut into 1-inch pieces
• 1 cup chopped onion (about 1 medium onion)
• 1 jalapeño pepper, seeded and minced
• 1 teaspoon minced fresh ginger
• 1 1/2 teaspoons garam masala
• 3/4 teaspoon ground cumin
• 1/2 teaspoon salt
• 2 garlic cloves, minced
• 2 cups chopped plum tomato (about 2 tomatoes)
• 1 cup uncooked basmati rice
• 1/3 cup golden raisins
• 1 (14-ounce) can fat-free, less-sodium chicken broth
• 1/4 cup chopped fresh cilantro
• 1/4 cup sliced almonds
• 4 lime wedges

Preparation

• Heat oil in a large nonstick skillet over medium-high heat. 

• Add chicken to pan; sauté 3 minutes. Add onion and jalapeño; sauté 3 minutes. 

• Add ginger, garam masala, cumin, salt, and garlic; sauté 30 seconds. 

• Add tomato, rice, raisins, and broth; bring to a boil. 

• Cover, reduce heat, and simmer 15 minutes or until rice is tender. 

• Stir in cilantro. Sprinkle with almonds; serve with lime wedges.

Keywords: Chicken Biryani

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