Chicken Biriyani

Name: Chicken Biriyani
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 4 servings
Cuisine: Mughlai (Delhi & Lahore)
Ingredients: 0.667 cup long grain rice; 5 garlic cloves; 1 cinnamon stick; 1 bay leaf; 1 small yellow onion; 1 tbsp fresh ginger; 1 tbsp lemon juice; 0.5 tsp ground cumin; 0.5 tsp coriander; 0.5 tsp turmeric; 0.25 tsp ground cinnamon; 0.125 tsp ground cloves; 0.125 tsp cardamom; 0.125 tsp black pepper; 1 cup plain low-fat yogurt; 3 cup chicken; 2 cup red cabbage; 1 green apple

Chicken, rice and coriander come together in this South Asian biryani, fragrant with cinnamon and ginger and baked in the oven.

1 hr 10 min · Serves 4 · Medium

Method

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Time: Prep 15 min · Cook 55 min · 70 min total
Difficulty: medium

1
Preheat oven to 350 degrees. Cook the rice according to package directions, omitting the salt but adding 2 of the garlic cloves, the cinammon stick and the bay leaf. When rice is done, discard the garlic, cinnamon and bay leaf.
2
Meanwhile, in a blender or food processor, make a paste of the onion, ginger, lemon juice, cumin, coriander, turmeric, cinnamon, cloves, cardamom, pepper and remaining garlic by blending for 10 to 15 seconds.
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3
Transfer the past to a large bowl and blend in the hyogurt. Add teh chicken, tossing to coat well.
4
Place the rice in an ungreased shallow 1 1/2 quart casserole, spoon the chicken mixture on top, cover, and bake for 35 minutes. Toward the end of the baking period, steam the cabbage for 10 minutes over boiling water until it is tender but still crisp.
5
Cluster the cabbage and apple in the center of the biriyani casserole. Serve immediately.