Chicken Biryani
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Cook time: 
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Serves: 6 servings (3 oz. chicken and about 1 cup rice mixture)
 
Ingredients
  • 1 cup plain 2% Greek yogurt
  • 1 Tbsp ground turmeric
  • 2 tsp ground cumin
  • ½ tsp cayenne (less to reduce heat)
  • 1½ lbs boneless, skiness chicken thighs, cut into cubes
  • 2 Tbsp extra-virgin olive oil
  • 1 Tbsp minced peeled fresh ginger
  • 5 garlic cloves, minced
  • 1 tsp ground cardamom
  • 1½ cups uncooked basmati rice
  • 2 cups unsalted chicken stock
  • 1 cup grated carrot
  • ⅓ cup golden raisins
  • 1 tsp salt
  • 1 cinnamon stick
  • 2 Tbsp half and half
  • ¼ cup dry-roasted cashews, chopped
  • ¼ cup chopped fresh cilantro
Instructions
  1. In a large bowl, mix together the yogurt, turmeric, cumin, and cayenne. Add chicken pieces; toss to coat. Cover and chill 2-4 hours.
  2. 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.
  3. 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.
  4. Serve hot, topped with chopped cilantro.
Notes
Recipe from Cooking Light
Nutrition Information
Serving size: 3 oz. chicken and about 1 cup rice mixture Calories: 422 Fat: 15.0 Carbohydrates: 48.0 Sugar: 9.0 Sodium: 664 Fiber: 1.2 Protein: 25.7 Cholesterol: 90
Recipe by Prevention RD at https://preventionrd.com/2018/03/chicken-biryani-weekly-menu/