Easy Chicken Biryani



by 2  people


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Servings: 6
Prep Time: 30 mins
Related Categories: Asian Cuisine, Chicken, Indian Cuisine
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Ingredients
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    1 1/2  cups 
    basmati rice
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    2   tablespoons 
    unsalted butter
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    1   
    medium onion, sliced root to tip
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    1   
    bay leaf
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    1/4  teaspoon 
    ground cardamom
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    1/4  teaspoon 
    ground cinnamon
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    3/4  teaspoon 
    turmeric
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    3/4  teaspoon 
    kosher salt
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    4   
    (about 1-3/4 lbs) boneless, skinless chicken breasts, cut into large pieces
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    5   tablespoons 
    biryani curry paste, or mild curry paste
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    1/2  cup 
    raisins or currants
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    3   cups 
    low-sodium chicken broth
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    3/4  cup 
    frozen peas, thawed
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    1/4  cup 
    chopped cilantro
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    1/4  cup 
    sliced almonds, toasted

Directions
1.
Soak rice in warm water for 10 min, then rinse in cold water until the water runs clear; drain well in a fine sieve.
2.
Heat butter in a 4- to 5-qt casserole or Dutch oven over medium heat and add the onion and bay leaf; cook until soft, about 10 min. Stir in the cardamom, cinnamon, turmeric, salt, chicken and curry paste and cook until aromatic, about 2 min. Stir in rice, raisins and broth. Cover, increase heat and bring to a boil; reduce heat and simmer until chicken is done, 15 to 18 min. Uncover and cook until liquid is gone, about 5 min. Turn off heat, replace lid and let stand for 10 min.
3.
Gently stir in the peas and half the cilantro. Top with the rest of the cilantro and almonds.
Nutrition information
Per Serving: cal. (kcal) 510, Fat, total (g) 15, chol. (mg) 87, sat. fat (g) 4, carb. (g) 55, fiber (g) 4, pro. (g) 40, sodium (mg) 812, Percent Daily Values are based on a 2,000 calorie diet
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