Easy Chicken Biriyani

Serving size:
 4 Servings

Ingredients

    • 1⁄4 t
    • cinnamon (ground)
    • 1⁄8 t
    • cloves (ground)
    • 1⁄4 t
    • black pepper (freshly ground)
    • 1⁄4 t
    • cardamom (ground)
    • 2
    • bay leaves
    • 1⁄4 t
    • cumin (ground)
    • 1
    • onion (medium, thinly sliced)
    • 2 c
    • water
    • 1 t
    • salt
    • 2 T
    • ghee (or vegetable oil)
    • 1 t
    • ginger (fresh, peeled and minced)
    • 1 t
    • garlic (minced)
    • 1⁄4 t
    • turmeric (ground)
    • 12 oz
    • chicken breast (or thighs, boneless, skinless, cut into bite-sized pieces)
    • 1 c
    • basmati rice (white or brown)
    • 1 c
    • peas (frozen)
    • 1⁄2 c
    • yogurt (plain)
Prep
45 minutes
Ready in
45 minutes

Description

The flavors of Indian food in an easy, one-pan dish.

Recipe adapted from Prevention magazine, September 1998

Instructions

Heat the oil in a large skillet; add onion and sauté until softened, about 5 minutes. Add the ginger, garlic and spices and sauté another minute or two. Stir in the chicken and cook until it turns opaque. Add water and salt and bring to a boil. Stir in rice, cover and reduce heat. Simmer 15 minutes if using white rice, 35 minutes for brown rice. Rice should be tender and water absorbed, if not cook a few more minutes. Add peas and cook 5 minutes more. Stir in yogurt and serve.

Course: 

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