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ShareEasy Chicken Biryani
Ingredients
- 1 1/2 cups basmati rice
- 2 tablespoons unsalted butter
- 1 medium onion, sliced root to tip
- 1 bay leaf
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground cinnamon
- 3/4 teaspoon turmeric
- 3/4 teaspoon kosher salt
- 4 (about 1-3/4 lbs) boneless, skinless chicken breasts, cut into large pieces
- 5 tablespoons biryani curry paste, or mild curry paste
- 1/2 cup raisins or currants
- 3 cups low-sodium chicken broth
- 3/4 cup frozen peas, thawed
- 1/4 cup chopped cilantro
- 1/4 cup sliced almonds, toasted
Directions
1. Soak rice in warm water for 10 min, then rinse in cold water until the water runs clear; drain well in a fine sieve.
2. Heat butter in a 4- to 5-qt casserole or Dutch oven over medium heat and add the onion and bay leaf; cook until soft, about 10 min. Stir in the cardamom, cinnamon, turmeric, salt, chicken and curry paste and cook until aromatic, about 2 min. Stir in rice, raisins and broth. Cover, increase heat and bring to a boil; reduce heat and simmer until chicken is done, 15 to 18 min. Uncover and cook until liquid is gone, about 5 min. Turn off heat, replace lid and let stand for 10 min.
3. Gently stir in the peas and half the cilantro. Top with the rest of the cilantro and almonds.
Nutrition Facts
- Servings Per Recipe 6
- cal.(kcal)510,
- Fat, total(g)15,
- chol.(mg)87,
- sat. fat(g)4,
- carb.(g)55,
- fiber(g)4,
- pro.(g)40,
- sodium(mg)812,
- Percent Daily Values are based on a 2,000 calorie diet
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