Classic Chicken Biryani
|Long grain rice||2⁄3 Cup (10.67 tbs)|
|Garlic||5 Clove (25 gm)|
|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|
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.