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Chicken Biriyani

Karry Hosford
Yield 6 servings (serving size: 1 1/3 cups)
Biriyani is a baked Indian dish of spiced rice combined with chicken, seafood, or other meats. This version omits the baking step while maintaining the authentic flavors. Whole-milk yogurt keeps its creamy texture when cooked; don't substitute low-fat yogurt, which will curdle.

Ingredients

  • 3 cups water
  • 2 teaspoons salt, divided
  • 1/4 teaspoon saffron threads, crushed
  • 1 1/2 cups uncooked basmati rice
  • 1 (3-inch) cinnamon stick
  • 1 pound skinless, boneless chicken thighs, cut into bite-sized pieces
  • 1 tablespoon vegetable oil
  • 1 cup chopped onion
  • 2 teaspoons curry powder
  • 1 teaspoon minced peeled fresh ginger
  • 1/2 teaspoon ground cardamom
  • 1/8 teaspoon ground red pepper
  • 2 garlic cloves, minced
  • 2 serrano chiles, seeded and minced
  • 1 cup plain whole-milk yogurt
  • 1/2 cup golden raisins
  • 1/2 cup chopped dry-roasted cashews
  • 1/4 cup fresh cilantro

Nutrition Information

  • calories 435
  • caloriesfromfat 26 %
  • fat 12.7 g
  • satfat 3.2 g
  • monofat 5.1 g
  • polyfat 3.2 g
  • protein 22.8 g
  • carbohydrate 59.2 g
  • fiber 1.9 g
  • cholesterol 68 mg
  • iron 2.3 mg
  • sodium 942 mg
  • calcium 84 mg

How to Make It

  1. Bring water, 1 teaspoon salt, and saffron to a boil in a medium saucepan. Add rice and cinnamon stick to pan. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Discard cinnamon stick.

  2. Sprinkle chicken with 1/2 teaspoon salt. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; sauté 5 minutes or until lightly browned. Remove chicken from pan; cover and keep warm. Add onion and 1/2 teaspoon salt to pan.

  3. Cover, reduce heat to low, and cook 10 minutes or until lightly browned, stirring occasionally. Add curry and the next 5 ingredients (curry through serrano chiles); cook 3 minutes, stirring frequently. Add yogurt, stirring with a whisk; cook 3 minutes or until slightly thick, stirring constantly. Add chicken and raisins; cook 4 minutes or until thoroughly heated. Add rice; stir well to combine. Sprinkle evenly with cashews and cilantro.