"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."
This dish was surprisingly tasty. It was sweet and really pretty simple to make- all in one pan, so clean up is great. Since the cooking/sauting times are so short- next time I make this I will have the spices measured and everything chopped and ready to go before hand, instead of attempting to chop as I go.
Ingredients
2 tsp. canola oil
1 lb boneless, skinless chicken breast, cut into 1-inch pieces
1 cup chopped onion (about 1 medium onion)
1 jalapeño pepper, seeded and minced
2 tsp. minced fresh ginger
1 1/2 tsp. garam masala
3/4 tsp. ground cumin
1/2 tsp. salt
2-3 garlic cloves, minced
2 cups chopped plum tomato (about 2 tomatoes)
1 cup uncooked basmati rice
1/3 cup golden raisins
14 oz low-sodium chicken broth
1/4 cup fresh cilantro, chopped
1/4 cup sliced almonds
lime wedges
Directions
1. Heat oil in a large nonstick skillet over medium-high heat. Add chicken to pan; sauté 3 minutes (it will not be cooked through entirely, but only cook 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 50-60 minutes or until rice is tender. Stir in cilantro. Sprinkle with almonds; serve with lime wedges.
No comments:
Post a Comment