Chicken Biryani

Directions

1. 1
   In a medium saucepan, bring 1 cup water to a boil.
2. 2
   Stir in the rice and carrots.
3. 3
   Cook using the package directions, omitting the salt and margarine.
4. 4
   Meanwhile, in another medium saucepan, heat the oil over medium-high heat, swirling to coat the bottom.
5. 5
   Cook the chicken, onion, gingerroot, and garlic for 3 minutes, stirring frequently.
6. 6
   In a small bowl, stir together the cumin, cardamom, cloves, turmeric, black pepper, and cayenne.
7. 7
   Sprinkle over the chicken.
8. 8
   Cook for 2 minutes, stirring frequently.
9. 9
   Stir in the peas, broth, and salt.
10. 10
    Cook, covered, until the mixture comes to a boil, about 2 minutes.
11. 11
    Reduce the heat to low and cook, covered, for 10 minutes, or until the chicken is no longer pink in the center and the vegetables are tender.
12. 12
    Pour the remaining 2 tablespoons water into a cup.
13. 13
    Add the cornstarch, whisking to dissolve.
14. 14
    Stir into the chicken mixture.
15. 15
    Increase the heat to medium.
16. 16
    Cook for about 2 minutes, or until the mixture is bubbly and slightly thickened, stirring constantly.
17. 17
    Serve over the rice.
18. 18
    For a spicier, more authentic biryani, stir an additional 1/4 teaspoon cayenne into the chicken mixture just before spooning over the rice.
19. 19
    (Per Serving)
20. 20
    Calories: 331
21. 21
    Total Fat: 4.5g
22. 22
    Saturated: 0.5g
23. 23
    Trans: 0.0g
24. 24
    Polyunsaturated: 1.0g
25. 25
    Monounsaturated: 2.0g
26. 26
    Cholesterol: 66mg
27. 27
    Sodium: 221mg
28. 28
    Carbohydrates: 40g
29. 29
    Fiber: 4g
30. 30
    Sugars: 5g
31. 31
    Protein: 32g
32. 32
    Dietary Exchanges
33. 33
    2 Starch
34. 34
    2 Vegetable
35. 35
    3 Very Lean Meat