Chicken or Shrimp Biryani |
|
 |
Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 4 |
|
This recipe was created by Kraft. I've made a couple of small changes to the original. 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. Rinse rice and place in medium bowl; add enough cold water to cover rice and let stand 10 minute.
2. While rice is soaking, heat oil in large nonstick skillet on medium-high heat; add cumin seed; cook and stir 30 sec.
3. Stir in onions, garlic and ginger; cook 5 minute or until crisp-tender, stirring constantly.
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. Drain rice and add to chicken mixture with remaining ingredients; mix well; cover; bring to boil.
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. Remove from heat; let stand 5 minute.
|
|