Wednesday, March 4, 2009

Chicken Biryani

The problem with setting up advance posting on my blog is that sometimes I forget to go back and add the comments before an item posts. Like today....
I really enjoyed this simple Chicken Biryani recipe from Cooking Light. I had been wanting to make it for a while, but all the cookbook recipes I have are quite long and involved. This one is another simple weeknight recipe.

Chicken Biryani
from Cooking Light

Yield
4 servings (serving size: 1 1/2 cups rice mixture, 1 tablespoon almonds, and 1 lime wedge)

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
1. 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.

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