1 lb. skinless, goness chicken breast, cut into 1-inch pieces
1 c. chopped onion (about 1 medium)
1 jalapeno pepper, seeded and minced
1 tsp. minced fresh ginger
1 1/2 tsp. garam masala
1/4 tsp. ground cumin
1/2 tsp. salt
2 garlic cloves, minced
2 c. chopped plum tomato
1 c. basmati rice, cooked according to package directions
1/3 c. golden raisins
1 (14-oz.) can chicken broth
1/4 c. chopped fresh cilantro
1/4 c. sliced almonds
4 lime wedges
SERVE WITH SALAD NOTED BELOW
Instructions
Heat oil in large nonstick skillet or wok over medium-high.
Add chicken to pan; saute 3 minutes.
Add onion - jalapeno; saute 3 minutes.
Add ginger, garam masala, cumin, salt and garlic; saute 30 seconds.
Add tomato, cooked rice, raisins and broth. Bring to a boil, then cover, reduce heat and simmer 10 minutes.
Stir in cilantro.
Sprinkle with almonds and serve with lime wedges.
Serve with salad of thinly sliced cucumber and plum tomato wedges topped with yogurt dressing (1/3 c. plain yogurt, 1 T. chopped green onions, 1 tsp. fresh lemon juice, 1/4 tsp. ground cumin, 1/8 tsp. salt, dash of ground red pepper).
Serving
Suggestions
Serving size = 1 1/2 c. biryani and 1 T. almonds
Originally Submitted
4/6/2014
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