Easy Chicken Biryani
- 2 Tbsp canola oil 30 mL
- 1 cup finely chopped onion 250 mL
- 2 cloves garlic, minced
- 2 Tbsp finely grated fresh ginger 30 mL
- 1/2 Tbsp ground cumin 7 mL
- 1/2 Tbsp ground coriander 7 mL
- 3/4 tsp ground turmeric 4 mL
- 1/2 tsp ground cardamom 2 mL
- 3 cloves
- 1 cinnamon stick
- 1 2/3 cup basmati rice, well rinsed 400 mL
- 1 lb chicken breast, cut into strips 500 g
- 1/3 cup plain, nonfat Greek yogurt 75 mL
- 2 fresh tomatoes, diced
- 3 cups low sodium chicken broth 750 mL
- fresh cilantro for garnish
- 1. In saucepan, heat canola oil over medium-high heat and sauté onion, garlic, ginger, cumin, coriander, turmeric, cardamom, cloves and cinnamon for 2 minutes to bring out flavors.
- 2. Stirring constantly, add rice, chicken, yogurt, tomato and broth; cover and simmer over medium heat 15 minutes or until rice is tender, chicken is cooked through and liquid is absorbed. Remove from stove and let stand 5 minutes.
- 3. Garnish with cilantro and serve.
3/4 cup (175 mL)
|Gras saturés||1.5 g|
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This dish combines three of Kashmir's prized ingredients - basmati rice, cardamom pods, and saffron to create perfumed manna. Flavoring oils with whole spices is a hallmark of Indian cuisine, and I find the high temperature tolerance and clear taste of canola oil to be a great medium to do just that in this simple recipe.