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.
Chicken Biryani
Photo: Randy Mayor; Styling: Cindy Barr
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.
Yield: 4 servings (serving size: 1 1/2 cups rice mixture, 1 tablespoon almonds, and 1 lime wedge)
Recipe from
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Nutritional Information
Amount per serving
- Calories: 437
- Calories from fat: 0.0%
- Fat: 9.1g
- Saturated fat: 1.4g
- Monounsaturated fat: 4.6g
- Polyunsaturated fat: 2.3g
- Protein: 29.8g
- Carbohydrate: 63.2g
- Fiber: 4.5g
- Cholesterol: 66mg
- Iron: 3.4mg
- Sodium: 555mg
- Calcium: 58mg
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.
Chicken Biryani Recipe at a Glance
- COURSE: Main Dishes
- CONVENIENCE: Quick/Easy
- CUISINE: Indian
- MAIN INGREDIENT: Poultry
- DIETARY CONSIDERATION: Low Saturated Fat
- PUBLICATION: Cooking Light
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