Chicken Biryani
Biryani is a mixed rice dish that is popular in many parts of the world, particularly in the Middle East, South Asia, and Southeast Asia. It is a flavorful dish that can be made with a variety of meats and vegetables.
Photo by Marusa Jonas
Yield: 8 servings
Ingredients:
- 2 Tablespoons oil, divided
- 1 pound chicken breast, skinless and boneless, cut into ½-inch cubes
- 1 Tablespoon Biryani seasoning, divided
- 1 cup Vermicelli noodles, uncooked
- 1 cup Basmati rice, uncooked
- 3 ½ cups hot water
- ½ cup slivered almonds
- ½ bunch parsley, gently rubbed under cold running water, chopped
- 1 teaspoon salt (optional)
Directions:
- Wash hands with soap and water.
- Heat 1 tablespoon of oil in a large pot over medium heat.
- Add chicken and 1 teaspoon of Biryani seasoning. Saute for 10 minutes, or unti until chicken reaches 165°F when measured with a food thermometer. Set aside and cover to keep warm.
- Return the pot to medium heat and add 1 tablespoon oil. Add vermicelli noodles, rice, and ½ tablespoon Biryani seasoning. Cook, stirring constantly until golden brown, about 5 minutes.
- Add hot water and reduce heat to medium-low. Cook covered for 20 minutes, or until the rice is tender.
- Heat a medium skillet over medium-high heat. Add almonds and toast for 5 minutes, stirring constantly to prevent burning. Remove from skillet and set aside.
- Add raisins to a bowl of hot water and soak for 5-10 minutes to soften.
- Once the rice mixture is cooked, combine with cooked chicken, almonds, raisins and parsley. Season with salt, if desired, if serving to adults.
- Store leftovers in a sealed container in the refrigerator for up to four days.
Nutrition Information:
