Chicken and Vegetable Biryani
- Ready In:
- 1hr 15mins
- Ingredients:
- 16
- Serves:
-
6-8
ingredients
- 1 lb chicken breast, diced
- 1 cup plain nonfat yogurt, divided
- 1 teaspoon cumin
- 1⁄4 teaspoon cinnamon
- 1 cup brown basmati rice, rinsed
- 1 tablespoon canola oil
- 3 garlic cloves, chopped
- 1 large red onion, chopped
- 1 tablespoon ginger, minced
- 3⁄4 cup roasted cashews, chopped and divided
- 1 teaspoon salt, divided
- 1⁄2 teaspoon ground black pepper, divided
- 1 1⁄2 tablespoons curry powder
- 5 cups chopped assorted fresh vegetables
- 2⁄3 cup chicken broth
- 1 cup frozen peas
directions
- Marinate diced chicken in 1/2 cup yogurt, cumin, cinnamon, and pinch of salt for at least 2 hours.
- Preheat oven to 350°F Bring a medium pot of water to a boil. Add rice and simmer for 30 minutes; drain well.
- Meanwhile, heat oil in a large ovenproof pot over medium high heat. Add chicken, and sauté until almost cooked through. Add garlic, onion, ginger, half of the cashews, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring often and adding a splash of water when the mixture sticks to the pot, until deep golden brown and soft, about 15 minutes. Add remaining yogurt and curry powder and cook until thickened, 2 to 3 minutes more. (Depending on consistency, you may need to add a couple extra spoonfuls of yogurt at this time.) Stir in vegetables, broth, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper, cover and simmer until vegetables are tender on the outside but not cooked through, about 5 minutes. Remove pot from heat and stir in frozen peas. 

Arrange hot, drained rice over vegetables, cover pot with foil and a tight-fitting lid and bake until rice and vegetables are tender, about 25 minutes. Uncover, carefully transfer contents of pot to a large bowl and toss together gently. Spoon into bowls and serve garnished with remaining cashews.
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