Classic Chicken Biryani Recipe
Ingredients
| Long grain rice | 2/3 Cup (16 tbs) | |
| Garlic | 5 Clove (5gm) | |
| Cinnamon stick | 1 | |
| Bay Leaf | 1 | |
| Yellow onion | 1 Small, chopped | |
| 1 tablespoon minced fresh ginger or 1/2 teaspoon ground ginger | ||
| Lemon juice | 1 Tablespoon | |
| 1/2 teaspoon each ground cumin, coriander, and turmeric | ||
| Ground cinnamon | 1/4 Teaspoon | |
| 1/8 teaspoon each ground cloves, cardamom, and black pepper | ||
| Low fat plain yogurt | 1 Cup (16 tbs) | |
| 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.
Chef
