A standard in Indian cuisine, biryani gets plenty of flavor and fragrance from the spice mix, which typically includes turmeric, cardamom, ginger, and cumin. We use basmati rice here, which is a delicate white rice with an almost floral aroma. We particularly like Royal brand basmati, which has extraordinarily long grains.

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Credit: Victor Protasio

Recipe Summary test

20 mins
2 hrs 45 mins
Serves 6 (serving size: 3 oz. chicken and about 1 cup rice mixture)


Ingredient Checklist


Instructions Checklist
  • Stir together yogurt, turmeric, cumin, and red pepper in a large bowl. Add chicken pieces; toss to coat. Cover and chill 2 to 4 hours.

  • Combine oil, ginger, garlic, and cardamom in a large, high-sided skillet, and cook over medium-high, stirring often, until ginger begins to sizzle and toast, about 1 minute. Add rice; cook, stirring constantly, until rice is toasted, about 1 minute. Add stock, carrot, raisins, salt, and cinnamon.

  • Remove chicken from marinade; discard remaining marinade. Place chicken in an even layer on rice mixture. Cover and increase heat to high; bring to a boil. Reduce heat to medium-low, and simmer until chicken is done and rice is tender, about 15 minutes. Remove from heat. Remove and discard cinnamon stick. Let stand 5 minutes. Stir in cream.

  • Serve in shallow bowls. Sprinkle servings evenly with cashews, cilantro, crispy fried onions, and serrano slices. Serve with lime wedges.

Nutrition Facts

508 calories; fat 16g; saturated fat 5g; protein 33g; carbohydrates 63g; fiber 4g; sugars 11g; sodium 502mg.