This is a flavor combo to make your taste buds sing.
Our Chicken Biryani melds an array of unique ingredients into the perfect combination of flavors. This classic Indian dish features a beautiful blend of rich spices that create an irresistible aroma. Curry powder and bay leaf give the chicken a vibrant kick, while cinnamon adds a delicate hint of sweetness. Diced dried apricots deliver candied chewiness along with a dose of feel-good fiber. This lovely meal will be well received at any special occasion dinner.
- 2 1/2 tablespoons extra virgin olive oil divided
- 1 yellow onion medium, chopped
- 1 bell pepper any color, stemmed, seeded and diced
- 3 tablespoons yellow curry powder
- 2 garlic cloves minced
- 2 inch ginger root fresh, peeled and minced
- 6 cups vegetable stock or chicken stock, low-sodium (1 1/2 quarts)
- 1/4 teaspoon ground cinnamon
- 1 bay leaf
- 3/4 teaspoon kosher or sea salt divided
- 1/2 cup dried apricots diced
- 1/4 cup raisins (optional)
- 2 cups brown basmati rice or jasmine rice, well rinsed
- 2 boneless and skinless chicken breasts chopped into bite-sized pieces
- 1/3 cup almonds sliced
- 1/3 cup cilantro fresh, chopped, for serving (optional)
- Heat one tablespoon of olive oil in the bottom of a pot.
- Add the onions and peppers. Cook for 5 minutes, and push to the side of the pan. Add curry powder, garlic and ginger, 1/2 tablespoon olive oil, and 1-2 tablespoons of the stock in the space, mixing to form a paste, and cook for 1 minute, until fragrant. Then stir in the rest of the stock, cinnamon, bay leaf, 1/2 teaspoon salt, apricots, and raisins if using. Add the rice. Turn heat to high. Bring to a boil, then stir once and reduce heat to low. Cover, and simmer until all of the liquid is absorbed, for about 30-40 minutes if using brown basmati rice, and only about 15 minutes, if using jasmine rice. Remove from the heat and fluff rice with a fork.
- Meanwhile, in a separate skillet, add 1 tablespoon olive oil. Add chicken pieces, sprinkle with 1/4 teaspoon salt, and cook over medium heat for about 8 minutes, stirring periodically, until cooked through. Remove from the heat. Fold chicken and almonds into the fluffed biryani rice and serve. Top with cilantro, if desired.
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