Known as a festive, regal dish in India and Pakistan, biryani is packed with flavor. Don’t be scared off by the long list of ingredients. The dish really is quick and easy to prepare.
Recipe information
Yield
serves 4, scant 1 1/2 cups per serving
Ingredients
Preparation
Step 1
In a medium saucepan, bring 1 cup water to a boil. Stir in the rice and carrots. Cook using the package directions, omitting the salt and margarine.
Step 2
Meanwhile, in another medium saucepan, heat the oil over medium-high heat, swirling to coat the bottom. Cook the chicken, onion, gingerroot, and garlic for 3 minutes, stirring frequently.
Step 3
In a small bowl, stir together the cumin, cardamom, cloves, turmeric, black pepper, and cayenne. Sprinkle over the chicken. Cook for 2 minutes, stirring frequently.
Step 4
Stir in the peas, broth, and salt. Cook, covered, until the mixture comes to a boil, about 2 minutes. Reduce the heat to low and cook, covered, for 10 minutes, or until the chicken is no longer pink in the center and the vegetables are tender.
Step 5
Pour the remaining 2 tablespoons water into a cup. Add the cornstarch, whisking to dissolve. Stir into the chicken mixture. Increase the heat to medium. Cook for about 2 minutes, or until the mixture is bubbly and slightly thickened, stirring constantly. Serve over the rice.
Cook’s Tip
Step 6
For a spicier, more authentic biryani, stir an additional 1/4 teaspoon cayenne into the chicken mixture just before spooning over the rice.
nutrition information
Step 7
(Per Serving)
Step 8
Calories: 331
Step 9
Total Fat: 4.5g
Step 10
Saturated: 0.5g
Step 11
Trans: 0.0g
Step 12
Polyunsaturated: 1.0g
Step 13
Monounsaturated: 2.0g
Step 14
Cholesterol: 66mg
Step 15
Sodium: 221mg
Step 16
Carbohydrates: 40g
Step 17
Fiber: 4g
Step 18
Sugars: 5g
Step 19
Protein: 32g
Step 20
Dietary Exchanges
Step 21
2 Starch
Step 22
2 Vegetable
Step 23
3 Very Lean Meat
