Chicken Biryani + Weekly Menu
If you have roughly 45 minutes to spend in the kitchen, Chicken Biryani + Weekly Menu might be a tremendous gluten free recipe to try. For $1.99 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. One serving contains 593 calories, 29g of protein, and 29g of fat. This recipe serves 6. 21 person were impressed by this recipe. It is a budget friendly recipe for fans of Indian food. It works well as a main course. It is brought to you by Prevention Rd. If you have half and half, plain greek yogurt, olive oil, and a few other ingredients on hand, you can make it. Overall, this recipe earns a solid spoonacular score of 70%. If you like this recipe, you might also like recipes such as Caribbean Chicken Tacos + Weekly Menu, Pesto Chicken Lasagna + Weekly Menu, and Chicken Saltimbocca Sandwiches + Weekly Menu.
Servings: 6
Preparation duration: 20 minutes
Cooking duration: 25 minutes
Ingredients:
1½ cups uncooked basmati rice
1 cup grated carrot
½ tsp cayenne (less to reduce heat)
2 cups unsalted chicken stock
1½ lbs boneless, skiness chicken thighs, cut into cubes
1 cinnamon stick
¼ cup chopped fresh cilantro
1 Tbsp minced peeled fresh ginger
5 garlic cloves, minced
1/3 cup golden raisins
1 tsp ground cardamom
2 tsp ground cumin
1 Tbsp ground turmeric
2 Tbsp half and half
2 Tbsp extra-virgin olive oil
1 cup plain 2% Greek yogurt
¼ cup dry-roasted cashews, chopped
1 tsp salt
Equipment:
bowl
frying pan
Cooking instruction summary:
In a large bowl, mix together the yogurt, turmeric, cumin, and cayenne. Add chicken pieces; toss to coat. Cover and chill 2-4 hours. Combine oil, ginger, garlic, and cardamom in a large, deep skillet, and cook over medium-high, stirring often, until ginger begins to sizzle and toast, about 1 minute. Add rice; cook, stirring constantly, until rice is toasted, about 1 minute. Add stock, carrot, raisins, salt, and cinnamon. Remove chicken from marinade; discarding any remaining marinade. Place chicken in an even layer on rice mixture. Cover and increase heat to high; bring to a boil. Reduce heat to medium-low, and simmer until chicken is done and rice is tender, about 15 minutes. Remove from heat. Remove and discard cinnamon stick. Let stand 5 minutes. Stir in cream. Serve hot, topped with chopped cilantro.
Step by step:
1. In a large bowl, mix together the yogurt, turmeric, cumin, and cayenne.
2. Add chicken pieces; toss to coat. Cover and chill 2-4 hours.
3. Combine oil, ginger, garlic, and cardamom in a large, deep skillet, and cook over medium-high, stirring often, until ginger begins to sizzle and toast, about 1 minute.
4. Add rice; cook, stirring constantly, until rice is toasted, about 1 minute.
5. Add stock, carrot, raisins, salt, and cinnamon.
6. Remove chicken from marinade; discarding any remaining marinade.
7. Place chicken in an even layer on rice mixture. Cover and increase heat to high; bring to a boil. Reduce heat to medium-low, and simmer until chicken is done and rice is tender, about 15 minutes.
8. Remove from heat.
9. Remove and discard cinnamon stick.
10. Let stand 5 minutes. Stir in cream.
11. Serve hot, topped with chopped cilantro.
Nutrition Information:
covered percent of daily need
