Chicken Biryani

Name: Chicken Biryani
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 59 milliliters sliced almonds; 237 milliliters uncooked basmati rice; 2 teaspoons canola oil; 397 grams fat-free, less-sodium chicken broth; 59 milliliters chopped fresh cilantro; 1 teaspoon minced fresh ginger; 2 teaspoons garam masala; 2 garlic cloves, minced; 79 milliliters golden raisins; 1 teaspoons ground cumin; 1 jalapeño pepper, seeded and minced; 4 lime wedges; 237 milliliters chopped onion (about 1 medium onion); 473 milliliters chopped plum tomato (about 2 tomatoes); 1 teaspoons salt; 454 grams skinless, boneless chicken breast, cut into 1-inch pieces

Chicken Biryani is a gluten free and dairy free main course. One portion of this dish contains around 32g of protein, 10g of fat, and a total of 458 calories. This recipe covers 25% of your daily requirements of vitamins and minerals. This recipe serves 4. If you have cilantro, onion, golden raisins, and a few other ingredients on hand, you can make it. To use up the canolan oil you could follow this main course with the Cherry-Apricot Turnovers as a dessert. It is a rather inexpensive recipe for fans of Indian food. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Heat oil in a large nonstick skillet over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add chicken to pan; saut 3 minutes.

Ingredients you will need

Whole Chicken

Equipment you will use

Frying Pan

Add onion and jalapeo; saut 3 minutes.

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Onion

Add ginger, garam masala, cumin, salt, and garlic; saut 30 seconds.

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Garam Masala

Garlic

Ginger

Cumin

Salt

Add tomato, rice, raisins, and broth; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until rice is tender. Stir in cilantro.

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Cilantro

Raisins

Tomato

Broth

Rice

Sprinkle with almonds; serve with lime wedges.

Ingredients you will need

Lime Wedge

Almonds

Equipment

Frying Pan

Ingredients

Servings:

59milliliters

sliced almonds 237milliliters

uncooked basmati rice 2teaspoons

canola oil 397grams

fat-free, less-sodium chicken broth 59milliliters

chopped fresh cilantro 1teaspoon

minced fresh ginger 2teaspoons

garam masala 2

garlic cloves, minced 79milliliters

golden raisins 1teaspoons

ground cumin 1

jalapeño pepper, seeded and minced 4

lime wedges 237milliliters

chopped onion (about 1 medium onion)473milliliters

chopped plum tomato (about 2 tomatoes)1teaspoons

salt 454grams

skinless, boneless chicken breast, cut into 1-inch pieces

Recommended wine: Gruener Veltliner, Riesling, Sparkling Rose

Gruener Veltliner, Riesling, and Sparkling rosé are my top picks for Indian. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. You could try Pfaffl Zeiseneck Gruner Veltliner. Reviewers quite like it with a 4.1 out of 5 star rating and a price of about 17 dollars per bottle.

Pfaffl Zeiseneck Gruner Veltliner

Incredibly crispy and fine-boned with plenty of pepper and a dash of extravagance. No wonder, because this wine grows on the largest fossil oyster reef in the world.