- Calories 508
- Fat 16g
- Satfat 5g
- Unsatfat 9g
- Protein 33g
- Carbohydrate 63g
- Fiber 4g
- Sugars 11g
- Added sugars 0g
- Sodium 502mg
- Calcium 9% DV
- Potassium 7% DV
This Fragrant Chicken Biryani Is a Feast for the Senses
Victor Protasio
A standard in Indian cuisine, biryani gets plenty of flavor and fragrance from the spice mix, which typically includes turmeric, cardamom, ginger, and cumin. We use basmati rice here, which is a delicate white rice with an almost floral aroma. We particularly like Royal brand basmati, which has extraordinarily long grains.
How to Make It
Step 1
Stir together yogurt, turmeric, cumin, and red pepper in a large bowl. Add chicken pieces; toss to coat. Cover and chill 2 to 4 hours.
Step 2
Combine oil, ginger, garlic, and cardamom in a large, high-sided skillet, and cook over medium-high, stirring often, until ginger begins to sizzle and toast, about 1 minute. Add rice; cook, stirring constantly, until rice is toasted, about 1 minute. Add stock, carrot, raisins, salt, and cinnamon.
Step 3
Remove chicken from marinade; discard remaining marinade. Place chicken in an even layer on rice mixture. Cover and increase heat to high; bring to a boil. Reduce heat to medium-low, and simmer until chicken is done and rice is tender, about 15 minutes. Remove from heat. Remove and discard cinnamon stick. Let stand 5 minutes. Stir in cream.
Step 4
Serve in shallow bowls. Sprinkle servings evenly with cashews, cilantro, crispy fried onions, and serrano slices. Serve with lime wedges.
