Chicken Biryani

Chicken Biryani

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  • Prep Time


  • Total Time


  • Servings



  • 2

    tablespoons vegetable oil

  • 6

    5 ounces bone-in, skinless chicken thights1 teaspoon salt⅛ teaspoon black pepper1 large onion, chopped3 cloves garlic, chopped2 cups white long-grain rice1  14 1/2ouncecan reduced-sodium chicken broth1 tablespoon garam masala½ teaspoon ground ginger1  10 ouncepackage frozen peas and carrots, thawed¼ cup cilantro, chopped¼ cup cashews, coarsely chopped


ections 1. Heat oil in a large skillet over medium-high heat. Season chicken with 1/4 tsp of the salt and the black pepper. Cook chicken 4 minutes per side. Remove to a plate.2. Add onion to skillet and cook 3 minutes; add garlic and cook 1 minute. Stir in rice, broth, 2 cups water, garam masala, ginger and remaining 3/4 tsp salt. Scrape up any browned bits from bottom of skillet. Return chicken and any accumulated juices to skillet. Simmer on medium-low, covered, for 20 minutes or until all liquid is absorbed. Stir in peas and carrots; cook for an additional 5 minutes.3. To serve, garnish with cilantro and cashews. Tip Serve with this Red Onion Raita for an additional 30 centsper serving: Combine 1 container (6 oz) reduced-fat plain Greekyogurt, 1/2 cup diced red onion, a pinch each salt and pepper,and 1 tbsp lemon juice.Add Your Rating12345


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