Chicken Biryani

Name: Chicken Biryani
Ingredients: 2 teaspoons canola oil; 1 pound skinless, boneless chicken breast, cut into 1-inch pieces; 1 cup chopped onion (about 1 medium onion); 1 jalapeno pepper, seeded and minced; 1 teaspoon minced fresh ginger; 1 1/2 teaspoons garam masala; 3/4 teaspoon ground cumin; 1/2 teaspoon salt; 2 garlic cloves, minced; 2 cups chopped plum tomato (about 2 tomatoes); 1 cup uncooked basmati rice; 1/3 cup golden raisins; 1 (14-ounce) can fat-free, less-sodium chicken broth; 1/4 cup chopped fresh cilantro; 1/4 cup sliced almonds; 4 lime wedges

16 ingredients

1 steps

Ingredients

2 teaspoons canola oil
1 pound skinless, boneless chicken breast, cut into 1-inch pieces
1 cup chopped onion (about 1 medium onion)
1 jalapeno pepper, seeded and minced
1 teaspoon minced fresh ginger
1 1/2 teaspoons garam masala
3/4 teaspoon ground cumin
1/2 teaspoon salt
2 garlic cloves, minced
2 cups chopped plum tomato (about 2 tomatoes)
1 cup uncooked basmati rice
1/3 cup golden raisins
1 (14-ounce) can fat-free, less-sodium chicken broth
1/4 cup chopped fresh cilantro
1/4 cup sliced almonds
4 lime wedges

Directions

1

Heat oil in a large nonstick skillet over medium-high heat. Add chicken to pan; saute 3 minutes. Add onion and jalapeno; saute 3 minutes. Add ginger, garam masala, cumin, salt, and garlic; saute 30 seconds. Add tomato, rice, raisins, and broth; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until rice is tender. Stir in cilantro. Sprinkle with almonds; serve with lime wedges.