Chicken Biryani
Recipe from Family Circle

Inexpensive chicken thighs get paired with garam masala and ginger to deliver all the flavors of classic Indian carryout right to your skillet.

Chicken Biryani

by 13  people

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  • 2   tablespoons 
    vegetable oil
  • 6  5  ounces 
    bone-in, skinless chicken thights
  • 1   teaspoon 
  • 1/8  teaspoon 
    black pepper
  • 1   
    large onion, chopped
  • 3   
    cloves garlic, chopped
  • 2   cups 
    white long-grain rice
  • 1  14 1/2 ounce can 
    reduced-sodium chicken broth
  • 1   tablespoon 
    garam masala
  • 1/2  teaspoon 
    ground ginger
  • 1  10  ounce package 
    frozen peas and carrots, thawed
  • 1/4  cup 
    cilantro, chopped
  • 1/4  cup 
    cashews, coarsely chopped
Heat oil in a large skillet over medium-high heat. Season chicken with 1/4 tsp of the salt and the black pepper. Cook chicken 4 minutes per side. Remove to a plate.
Add onion to skillet and cook 3 minutes; add garlic and cook 1 minute. Stir in rice, broth, 2 cups water, garam masala, ginger and remaining 3/4 tsp salt. Scrape up any browned bits from bottom of skillet. Return chicken and any accumulated juices to skillet. Simmer on medium-low, covered, for 20 minutes or until all liquid is absorbed. Stir in peas and carrots; cook for an additional 5 minutes.
To serve, garnish with cilantro and cashews.
  • Serve with this Red Onion Raita for an additional 30 centsper serving: Combine 1 container (6 oz) reduced-fat plain Greekyogurt, 1/2 cup diced red onion, a pinch each salt and pepper,and 1 tbsp lemon juice.
Nutrition information
Per Serving: cal. (kcal) 528, Fat, total (g) 16, chol. (mg) 72, sat. fat (g) 4, carb. (g) 65, fiber (g) 4, pro. (g) 29, sodium (mg) 661, Percent Daily Values are based on a 2,000 calorie diet
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