Chicken Biryani Recipe
Foodie, would you like to try a special Chicken Biriyani recipe? Chicken Biriyani comes from Indian cuisine and it is eaten as a Main Dish. The key ingredient in Chicken Biriyani is Chicken. Just try this Chicken Biriyani recipe, and you will never want to go for another recipe again.
Ingredients
2/3 cup long grain rice
5 cloves garlic
1 cinnamon stick
1 bay leaf
1 small yellow onion, chopped
1 tablespoon minced fresh ginger or 1/2 teaspoon ground ginger
1 tablespoon lemon juice
1/2 teaspoon each ground cumin, coriander, and turmeric
1/4 teaspoon ground cinnamon
1/8 teaspoon each ground cloves, cardamom, and black pepper
1 cup plain low fat yogurt
3 cups cubed cooked light chicken or turkey meat
2 cups shredded red cabbage
1 small tart green apple, 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.
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.
