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Classic Chicken Biryani

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Ingredients
  Long grain rice 2⁄3 Cup (10.67 tbs)
  Garlic 5 Clove (25 gm)
  Cinnamon stick 1
  Bay leaf 1
  Yellow onion 1 Small, chopped
  Minced fresh ginger 1 Tablespoon
  Lemon juice 1 Tablespoon
  Ground cumin 1⁄2 Teaspoon
  Ground coriander 1⁄2 Teaspoon
  Ground turmeric 1⁄2 Teaspoon
  Ground cinnamon 1⁄4 Teaspoon
  Ground cloves 1⁄8 Teaspoon
  Ground cardamom 1⁄8 Teaspoon
  Black pepper 1⁄8 Teaspoon
  Low fat plain yogurt 1 Cup (16 tbs)
  Cubed cooked light chicken/Cubed cooked turkey meat 3 Cup (48 tbs)
  Shredded red cabbage 2 Cup (32 tbs)
  Tart green apple 1 Small, cored and cubed but not peeled
Directions

Preheat the oven to 350°F.
Cook the rice according to package directions, omitting the salt but adding 2 of the garlic cloves, the cinnamon stick, and bay leaf.
When the rice is done, discard the garlic, cinnamon, and bay leaf.
Meanwhile, in an electric blender or food processor, make a paste of the onion, ginger, lemon juice, cumin, coriander, turmeric, cinnamon, cloves, cardamom, pepper, and remaining garlic by blending for 10 to 15 seconds.
Transfer the paste to a large bowl and blend in the yogurt.
Add the chicken, tossing to coat well.
Place the rice in an ungreased shallow 1 1/2 quart casserole, spoon the chicken mixture on top, cover, and bake for 35 minutes.
Toward the end of the baking period, steam the red cabbage for 10 minutes over boiling water until it is tender but still crisp.
Cluster the red cabbage and apple in the center of the biriyani.

Recipe Summary

Cuisine: 
Indian
Course: 
Main Dish
Ingredient: 
Chicken
Interest: 
Healthy

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