so, i introduced cc to lots of good ethnic food when we were dating.
he hadn’t had much past mexican that poor guy.
we really like thai, and indian, and really anything spicy….
this was a meal we had at my aunts house a few weeks ago,
and i instantly changed my next week’s meal plan to include it.
this chicken biryani is PACKED with flavor,
and so easy to make.
and it’s one she clipped out of a magazine,
so i don’t even know where it’s from…
and it’s one she clipped out of a magazine,
so i don’t even know where it’s from…
it’s easily going to be in my bag of “whip it up quick” meals
{which i always need a billion of}
and once you have some of the spices on hand,
you’d only need a few things to throw it together…
chicken biryani
{or what we call “indian jumbalaya”}ingredients2 tsp canola oil1 pound skinless boneless chicken breast, cut into 1in pieces1 cup chopped onion1- 1 1/2 jalapeno pepper, minced {if you are a wuss about heat, go with 1 and seed it.}1 tsp minced fresh ginger1 1/2 tsp garam masala3/4 tsp ground cumin1/2 tsp salt2 garlic cloves, minced2 cups halved cherry tomatoes1 cup uncooked basmati or brown rice1/3 cup golden raisins {we used regular}1 can fat-free, less-sodium chicken broth1/4 cup sliced almonds4 lime wedges {or juice}1 cup chopped cilantrowhat to doheat oil in large skillet over medium-high heat. add chicken to pan, saute for a few minutes, then add the chopped onion and jalapeno, and saute until softened {a few mintues}. then add the ginger, garam masala, cumin, salt, and garlic, and saute less than a minute. add tomato, rice, raisins, and broth. then bring to a boil. reduce heat to simmer, covered, for about 15 minutes {until rice is cooked}, stir in cilantro. sprinkle a hint of lime or serve with lime wedges.notes: i used 2 jalapenos and found it very hot, so we added paprika to soften it up, and for color because we used basmati rice. brown rice is definitely the way to go for color and girth-ness.cucumber saladcombine
1/2 cup low fat plain {or greek} yogurt with
1 tbs chopped green onion
1-2 tsp lemon juice
1 tsp ground cumin
1 1/2 tsps dill
1/8 tsp salt
dash red pepper
and thinly sliced cucumber
{and tomato wedges if you want}.notes: i sort of added and changed and went by taste on this one. change it up till you like it. hard to mess up. also, it tastes better after it sits for about 30 minutes. make ahead and refrigerate and you’ll really like the flavors going on in there…
enjoy!
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How many servings does the chicken biryani make?
why 1/4 c chopped fresh cilantro and 1 c chopped cilantro? what's the difference and do you add it all at once?
Oh woops! I think I added more than she did and just forgot to change it. I like cilantro and thought the large amount needed more. 😉 Thanks for pointing that out- I will fix it!<br /><br />