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Chicken Biryani

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Chicken Biryani


2 teaspoons canola oil
1 pound skinless and boneless chicken breast, cut into 1-inch-thick pieces
1 cup chopped onion (about 1 medium onion)
1 jalapeno pepper, peeled and minced
1 teaspoon minced fresh ginger
1 ½ teaspoons garam masala
¾ teaspoon ground cumin
½ teaspoon salt
2 garlic cloves, minced
2 cups chopped plum tomatoes (about 2 tomatoes)
1 cup raw basmati rice
⅓ cup of golden raisins
1 can low-sodium, fat-free chicken stock (14 ounces)
¼ cup chopped fresh cilantro
¼ cup chopped almonds
4 lime wedges

To make

Biryani is a rice dish popular in India and Pakistan, which usually includes a mixture of rice, herbs and spices, as well as some types of vegetables or meat. Serve with a salad of thinly sliced cucumbers and sliced plum tomatoes, drizzled with 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 pinch of ground red pepper.
Heat the oil in a large nonstick skillet over medium-high heat. Add the chicken to the skillet; saute for 3 minutes. Add the onion and jalapeno; simmer for 3 minutes. Add the ginger, garam masala, cumin, salt and garlic; simmer for 30 seconds. Add tomatoes, rice, raisins and stock; bring to a boil. Cover, reduce the heat, and simmer for 15 minutes or until the rice is tender. Add the cilantro. Sprinkle with almonds; serve with lime wedges.
  Views: 26
  Published: 11/20/2023 7:54 PM

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