Chicken or Shrimp Biryani

Name: Chicken or Shrimp Biryani
Prep time: 25 min
Cook time: 55 min
Total time: 80 min
Yield: 4 servings
Cuisine: Mughlai (Delhi & Lahore)
Ingredients: 1 cup basmati rice; 1 tbsp olive oil; 0.5 tsp cumin seed; 1 onion; 2 garlic cloves; 1 tsp minced gingerroot; 0.5 lb boneless skinless chicken breasts; 1.5 cup 25% -less-sodium chicken broth; 1 tsp garam masala; 1 tsp ground cumin; 0.5 tsp ground turmeric; 0.5 tsp cayenne pepper; 1 bay leaf; 0.25 cup sundried tomato & oregano salad dressing; 1 cup peas

Gently simmered chicken, basmati rice and peas, warmed with cumin and garam masala, a South Asian biryani.

1 hr 20 min · Serves 4 · Medium

Method

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Time: Prep 25 min · Cook 55 min · 80 min total
Difficulty: medium

1
Rinse rice and place in medium bowl; add enough cold water to cover rice and let stand 10 minute.
10 min
2
While rice is soaking, heat oil in large nonstick skillet on medium-high heat; add cumin seed; cook and stir 30 sec.
1 min
3
Stir in onions, garlic and ginger; cook 5 minute or until crisp-tender, stirring constantly.
5 min
4
If using chicken add now; cook and stir 2 minute (If using shrimp, add at the same time as you add the rice).
2 min
5
Drain rice and add to chicken mixture with remaining ingredients; mix well; cover; bring to boil.
6
Simmer on medium-low heat 25 minutes, add peas and cook another 5 minutes or until rice is tender and liquid is absorbed (some rice cooks more quickly to be sure you don't overcook). Remove from heat; let stand 5 minute.