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Chicken Biryani

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prep time

25 min

total time

55 min

makes

4 servings, 1/4 recipe (220 g) each

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video by: kraft

recipe by: kraft

What You Need

1 cup basmati rice, uncooked, rinsed

1 Tbsp. olive oil

1/2 tsp. cumin seed

1 onion, finely chopped

2 cloves garlic, minced

1 tsp. minced gingerroot

1/2 lb. (225 g) boneless skinless chicken breasts, cut into bite-size pieces

1-1/2 cups 25%-less-sodium chicken broth

1 tsp. garam masala

1 tsp. ground cumin

1/2 tsp. ground turmeric

1/2 tsp. cayenne pepper

1/4 cup Kraft Sun-Dried Tomato & Oregano Dressing

Make It

PLACE rice in medium bowl. Add enough cold water to cover rice. Let stand 10 min.

MEANWHILE, heat oil in large nonstick skillet on medium-high heat. Add cumin seed; cook and stir 30 sec. Stir in onions, garlic and ginger; cook 5 min. or until crisp-tender, stirring constantly. Add chicken; cook and stir 2 min.

DRAIN rice. Add to chicken mixture with remaining ingredients; mix well. Cover; bring to boil. Simmer on medium-low heat 30 min. or until rice is tender and liquid is absorbed. Remove from heat; let stand 5 min.

kraft kitchens tips

Variation

Substitute deveined peeled uncooked shrimp for the chicken. Add to cooked onion mixture with the rice.

Serving Suggestion

Malabar Coconut Shrimp is a great complement to this flavourful biryani.

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rating

Excellent; made with shrimp and used my rice cooker.
posted by pbeutler | on 1/28/2013

rating

This was a hit with the whole family. Tasted very authentic.
posted by karjul | on 8/28/2012

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Everyone really liked this recipe.I thought it was going to be too spicy but it was not.I used ground cumin because I didn't have the seeds.Perhaps some vegetables added in would make it a more complete meal.Otherwise,great flavour!
posted by a cook | on 7/5/2012

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I made this recipe the first time (exactly as the recipe called for) and it was great. I made it a second time and added 1/2 tsp cardamom, 1/2 tsp cinnamon, 1/2 tsp coriander and 1 bay leaf. I stirred in 1 c peas in the last 5 min of cooking... delish!
posted by a cook | on 5/8/2012

rating

This was a really great dish, except my boyfriend and I found it a tad spicy. I think we just aren't used to spicy dishes. If I was to reduce some of the spice in this recipe, what spices would you recommend I omit/change quantity of, but still enjoy it?
posted by a cook | on 3/19/2012

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Enjoyed this recipe very much. Didn't have all the spices, so added in Frank's Red Hot sauce. Mixed in chicken & shrimp together.
posted by a cook | on 2/25/2012

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I forgot to cook the rice in broth, but added all the spices to the rice cooker, along with some cardamom pods, a dash of cinnamon and some raisins. I marinated tofu overnight in the salad dressing and then I add that to the hot rice and let it warm up in the rice cooker. I added more masala and cumin to mine. No oil or garlic added. Very easy to make from scratch!
posted by Fuzzyila | on 10/19/2011

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I would definitely make this recipe again but we did find it to be dry. I added some diluted chicken broth and had the remainder the next night.
posted by mjlori | on 10/17/2011

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Oh my goodness! Absolutely DELICIOUS recipe, a big hit with me, my husband, our 14-yr old daughter. Normally I make a recipe as directed the 1st time, and then often tweak it ... not this one! I can see making this one over and over again and not changing a single thing. Thanks Kraft for such a great recipe!
posted by a cook | on 10/17/2011

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Amazing! Tastes just like from an Indian restaurant! Have cooked for friends and they loved it. Has become a fast favorite.
posted by a cook | on 3/6/2011