Chicken Or Shrimp Biryani

15 ingredients
7 steps

Ingredients

  • 1 cup basmati rice, uncooked
  • 1 tablespoon olive oil
  • 1/2 teaspoon cumin seed
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 1 teaspoon minced gingerroot
  • 1/2 lb boneless skinless chicken breasts, cut into bite-size pieces or 1/2 lb shrimp, deveined, peeled
  • 1 1/2 cups 25% -less-sodium chicken broth
  • 1 teaspoon garam masala
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon cayenne pepper
  • 1 bay leaf
  • 1/4 cup sundried tomato & oregano salad dressing
  • 1 cup peas

Directions

  1. 1
    Rinse rice and place in medium bowl; add enough cold water to cover rice and let stand 10 minute.
  2. 2
    While rice is soaking, heat oil in large nonstick skillet on medium-high heat; add cumin seed; cook and stir 30 sec.
  3. 3
    Stir in onions, garlic and ginger; cook 5 minute or until crisp-tender, stirring constantly.
  4. 4
    If using chicken add now; cook and stir 2 minute (If using shrimp, add at the same time as you add the rice).
  5. 5
    Drain rice and add to chicken mixture with remaining ingredients; mix well; cover; bring to boil.
  6. 6
    Simmer on medium-low heat 25 minutes, add peas and cook another 5 minutes or until rice is tender and liquid is absorbed (some rice cooks more quickly to be sure you don't overcook).
  7. 7
    Remove from heat; let stand 5 minute.

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