Chicken Biryani

Thursday, October 14, 2010
From cooking light.
This is another dish we had for the first time in South Africa. It's originally an Indian dish that the Cape Malay people here recreate. Delicious, good with chutney.


  • 2  teaspoons  canola oil
  • 1  pound  skinless, boneless chicken breast, cut into 1-inch pieces
  • 1  cup  chopped onion (about 1 medium onion)
  • 1  jalapeño pepper, seeded and minced
  • 1  teaspoon  minced fresh ginger
  • 1 1/2  teaspoons  garam masala
  • 3/4  teaspoon  ground cumin
  • 1/2  teaspoon  salt
  • 2  garlic cloves, minced
  • 2  cups  chopped plum tomato (about 2 tomatoes)
  • 1  cup  uncooked basmati rice
  • 1/3  cup  golden raisins
  • 1  (14-ounce) can fat-free, less-sodium chicken broth
  • 1/4  cup  chopped fresh cilantro
  • 1/4  cup  sliced almonds
  • 4  lime wedges


1. Heat oil in a large nonstick skillet over medium-high heat. Add chicken to pan; sauté 3 minutes. Add onion and jalapeño; sauté 3 minutes. Add ginger, garam masala, cumin, salt, and garlic; sauté 30 seconds. 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. Sprinkle with almonds; serve with lime wedges.


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