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Receta Chicken Biryani
by Nancy Miyasaki

Chicken Biryani

This is a great Indian dish that I adapted from Cooking Light recipe. They recommend raisins which I leave out. I've also changed the proportions a bit. Our kids universally love this, despite the exotic spices. I generally serve with my Cucumber and Tomato Salad on the side.

Calificación: 4.5/5
Avg. 4.5/5 3 votos
Tiempo de Prep: Indian
Tiempo para Cocinar: Raciónes: 6

Va Bien Con: Cucumber and Tomato Salad

Ingredientes

  • 2 tsp canola oil
  • 2 pounds boneless, skinless chicken thighs (or breasts) cut into 1 inch pieces
  • 2 cups onion chopped
  • 1 jalapeno pepper, seeded and minced
  • 2 tsp minced fresh ginger
  • 3 tsp garam masala (bought in a jar in the spice rack at Lucky's--our local grocery store)
  • 1 1/2 tsp ground cumin
  • 1/2 tsp Kosher salt
  • 4 cloves garlic, minced
  • 4 cups chopped plum tomatoes (about 4 tomatoes)
  • 2 cups basmati rice (uncooked)
  • 2 14oz cans chicken broth
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup sliced almonds
  • 8 lime wedges

Direcciones

  1. Heat oil in a large nonstick skillet over medium-high. Add chicken and saute 3 min. Add onion and jalapeno, saute 3 min. Add ginger, garam masala, cumin, salt, and garlic, saute 1 min.
  2. Add tomato, rice, and broth, bring to a boil. Cover, and reduce to gentle simmer. Cook approx 15 minutes until rice is tender.
  3. Stir in cilantro and serve with sliced almonds and lime wedges.