Chicken Biryani

Melissa Honeywell

Family-sized

Chicken biryani is a traditional Indian dish consisting of spices and basmati rice. This recipe, however, is more of a spin on a Indian dish called chicken korma, which has some of the same flavors of chicken biryani along with spices of cardamom and turmeric. This dish has been well received by students at Cambridge Public Schools and was created by Melissa Honeywell, CPS's Food Service Director. Melissa created this dish to highlight the district's many populations of students who hail from different places around the world. You can easily create this recipe at home and adjust the amount of seasoning to your preference.

Yield: 4 servings (serving size: 1 cup)

Ingredients

1 Tbsp. vegetable oil

1 lb. raw chicken breast, sliced

1 small Spanish onion

2 cloves garlic, chopped

1/2 Tbsp. fresh ginger, chopped

1/2 tsp. kosher salt

1/8 tsp. chili powder

1/4 tsp. ground turmeric

1/8 tsp. ground cardamom

1/2 cup crushed tomatoes

1 large potato, cubed and steamed

1/2 cup plain yogurt

Preparation

  1. In a large non-stick pan, over medium heat, add the vegetable oil and swirl the pan to coat. Saute the chicken breast until it's done. Place onto a plate and set aside.
  2. To the same saute pan, add the onions and ginger and sprinkle with kosher salt. Cook until the onions are soft, stirring often. Add the garlic and cook for an additional minute.
  3. Add all the spices and cook, sirring often for 2 minutes. Add the crushed tomatoes. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes.
  4. Add the cooked chicken. Simmer the biryani for 30 minutes, stirring occasionally. Add a litter water to thin out as needed. Stir in the cooked potatoes and simmer for another 10 minutes.
  5. Turn off the heat and add the yogurt to combine. Serve.

Nutritional Information

Calories 222 Total Fat 5g Saturated Fat 1g Cholesterol 66mg Sodium 164mg Total Carbohydrate 14g Dietary Fiber 2g Protein 29g

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