A biryani is a rice dish that's popular in India and Pakistan and usually features a mix of rice, herbs, and spices as well as some type of vegetables or meat. Serve with a salad of thinly sliced cucumber and plum tomato wedges topped with a 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.
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
How to Make It
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.
My husband and I enjoyed this. In addition to cumin, I added a bit of cinnamon, cayenne, and sweet paprika. I also seasoned my chicken with salt and pepper prior to cooking it. I let it simmer for about 20 minutes and it was ready. It's not the most exciting dish, but it was easy and tasted good. I think the combination of spices I chose were good, and I would make this again using those spices in addition to the ones the recipe calls for.
It's bland and uninteresting. I've made it a couple times hoping it would be better, but no. It just looks like a pile of rice . . . maybe add a bunch more chopped vegetables and it also seems to need a sauce or something to set it off. Husband loves the garam masala flavor but this isn't the ticket.
I added 3/4 tsp dried ground ginger, 1/2 tsp cayenne, 1/8 tsp crushed red pepper, 1/2 tsp paprika, 1/8 tsp dried ground coriander. This added depth and richness. I also used canned diced tomatoes which tasted fine and cut the prep time. And I toasted the almonds. I thought this dish was great with these few adjustments!
Next time, I will cut the chicken into 1/3 inch pieces, cut back on the initial sauté time and use 1/2 cup raisins and maybe slightly less rice. But, I really thought the rice ratio was pretty good IMO.
Also, after adding the spices, I added just the rice and sautéed for 1 min. The coated the rice in the spices and oil and toasted the rice slightly.
Very good; however, it took more like 1 hour 15 min after adding the rice for the dish to be done. Second time, I boiled brown basmati rice for 15 min before adding, and it took 45 min. Raisins and lime juice are fabulous. Will use thighs instead of breast in the future. Subbed a half teaspoon of cayenne for jalapeno the second time and found we preferred it. Leftovers even better on day two. This recipe is a keeper.
This dish is excellent. Prep time of chopping etc was about 15 min. Stir fry and cooking another 20 or so. I had to add a bit more broth to get the "bite" out of the rice. You can make the salad and set the table in that timeframe. I might even add some cayenne or a different pepper than jalapeno for a little more kick. Otherwise extremely easy, great mid week dish - a special occasion? Perhaps if that fits your needs.
Very easy to make and quite tasty. I'm not a big cilantro fan so I used flat parsley instead. I had to add about 3/4 cup of water toward the last few minutes because the rice wasn't completely cooked. Will definitely make again though.
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