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.
Ingredients
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2 tablespoonsvegetable oilsee savings
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6 5-ouncebone-in, skinless chicken thighssee savings
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1 teaspoonsaltsee savings
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1/8 teaspoonblack peppersee savings
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1large onion, choppedsee savings
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3cloves garlic, choppedsee savings
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2 cupswhite long grain ricesee savings
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1 14-1/2-ounce canreduced-sodium chicken brothsee savings
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1 tablespoongaram masalasee savings
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1/2 teaspoonground gingersee savings
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1 10-ounce packagefrozen peas and carrots, thawedsee savings
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1/4 cupcilantro, choppedsee savings
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1/4 cupcashews, coarsely choppedsee savings
Directions
1.
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.
2.
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.
3.
To serve, garnish with cilantro and cashews.
Tip:
Serve with this Red Onion Raita for an additional 30 cents per serving: Combine 1 container (6 oz) reduced-fat plain Greek yogurt, 1/2 cup diced red onion, a pinch each salt and pepper, and 1 tbsp lemon juice.
Nutrition information
Per serving: Calories 528, Total Fat 16 g, Saturated Fat 4 g, Cholesterol 72 mg, Sodium 661 mg, Carbohydrate 65 g, Fiber 4 g, Protein 29 g,
Percent Daily Values are based on a 2,000 calorie diet
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