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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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A biryani is a rice dish that's popular in India and Pakistan and usually features a mix of rice, herbs, and spices as well as some type of vegetables or meat. Serve with a salad of thinly sliced cucumber and plum tomato wedges topped with a yogurt dressing. Combine 1/3 cup plain low-fat yogurt, 1 tablespoon chopped green onions, 1 teaspoon fresh lemon juice, 1/4 teaspoon ground cumin, 1/8 teaspoon salt, and a dash of ground red pepper. 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 jalapeño 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; sauté 3 minutes. Add onion and jalapeño; sauté 3 minutes. Add ginger, garam masala, cumin, salt, and garlic; sauté 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.
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