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3 votos | 12049 views

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.

Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 6-8
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Ingredientes

Cost per serving $2.67 view details

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.

Nutrition Facts

Amount Per Serving %DV
Serving Size 530g
Recipe makes 6 servings
Calories 438  
Calories from Fat 67 15%
Total Fat 7.65g 10%
Saturated Fat 1.35g 5%
Trans Fat 0.1g  
Cholesterol 72mg 24%
Sodium 500mg 21%
Potassium 855mg 24%
Total Carbs 68.79g 18%
Dietary Fiber 6.4g 21%
Sugars 6.59g 4%
Protein 25.75g 41%
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Evaluaciones

  • John Spottiswood
    This is a simple and delicious recipe. I like it as well or better than the biryanis I've had in many Indian restaurants. If you like a powerful kick, just add more jalapeno!
    Yo he cocinado/probado esta receta
    Esta es una variación

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