Cranberry Chicken Biryani

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READY IN: 1hr 35mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut chicken into bite-size pieces.
  • In a medium nonmetal bowl combine yogurt, ginger, garlic, and garam masala; mix well.
  • Add chicken pieces; toss to combine.
  • Cover and marinate in the refrigerator for at least 2 hours.
  • In a 5- to 6-quart Dutch oven cook onions in 1/3 cup hot butter, stirring often, about 15 minutes or until onions are golden and caramelized.
  • Using tongs, remove onions from Dutch oven; set aside.
  • Add cashew to Dutch oven; cook for 2-3 minutes or until lightly brown and toasted.
  • Using a slotted spoon, remove cashews from Dutch oven; drain on paper towel-lined plate.
  • In a large saucepan combine 4 cups of the chicken broth, the basmati rice, and 1 tablespoon butter.
  • Bring to boiling, decrease heat; simmer, covered, about 20 minutes or until broth is absorbed and rice is tender; remove from heat.
  • Drain chicken, discarding marinade.
  • Add chicken to Dutch oven; cook over medium heat for 5 minutes, stirring occasionally.
  • Stir in cinnamon, cumin, salt, and cloves; cook and stir 1 minute.
  • Add remaining chicken broth; cook and stir 4-5 minutes more or until chicken is tender and no longer pink.
  • Add cranberries, caramelized onions, and cooked rice to chicken mixture in Dutch oven.
  • Mix gently.
  • Combine cayenne pepper and milk.
  • Pour milk mixture over chicken-rice mixture.
  • Cover and let stand for 5 minutes.
  • Remove lid and mix well.
  • To serve, divide chicken mixture among serving bowls.
  • Top with mint, cilantro, and reserved cashews; serve immediately.
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