Chicken Biriyani

By Scout0421

Calories:435 (26% from fat)
Fat:12.7g (sat 3.2g,mono 5.1g,poly 3.2g)
Protein:22.8g
Carbohydrate:59.2g
Fiber:1.9g
Cholesterol:68mg
Iron:2.3mg
Sodium:942mg
Calcium:84mg

Ingredients

• 3 cups water
• 2 teaspoons salt, divided
• 1/4 teaspoon saffron threads, crushed
• 1 1/2 cups uncooked basmati rice
• 1 (3-inch) cinnamon stick
• 1 pound skinless, boneless chicken thighs, cut into bite-sized pieces
• 1 tablespoon vegetable oil
• 1 cup chopped onion
• 2 teaspoons curry powder
• 1 teaspoon minced peeled fresh ginger
• 1/2 teaspoon ground cardamom
• 1/8 teaspoon ground red pepper
• 2 garlic cloves, minced
• 2 serrano chiles, seeded and minced
• 1 cup plain whole-milk yogurt
• 1/2 cup golden raisins
• 1/2 cup chopped dry-roasted cashews
• 1/4 cup fresh cilantro

Details

Servings 6

Preparation

Step 1

Bring water, 1 teaspoon salt, and saffron to a boil in a medium saucepan. Add rice and cinnamon stick to pan. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Discard cinnamon stick.

Sprinkle chicken with 1/2 teaspoon salt. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; sauté 5 minutes or until lightly browned. Remove chicken from pan; cover and keep warm. Add onion and 1/2 teaspoon salt to pan.

Cover, reduce heat to low, and cook 10 minutes or until lightly browned, stirring occasionally. Add curry and the next 5 ingredients (curry through serrano chiles); cook 3 minutes, stirring frequently. Add yogurt, stirring with a whisk; cook 3 minutes or until slightly thick, stirring constantly. Add chicken and raisins; cook 4 minutes or until thoroughly heated. Add rice; stir well to combine. Sprinkle evenly with cashews and cilantro.