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.

Chicken Biryani on a plate with yogurt sauce in the background
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:

  1. Wash hands with soap and water.
  2. Heat 1 tablespoon of oil in a large pot over medium heat.
  3. 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.
  4. 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.
  5. Add hot water and reduce heat to medium-low. Cook covered for 20 minutes, or until the rice is tender.
  6. 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.
  7. Add raisins to a bowl of hot water and soak for 5-10 minutes to soften.
  8. Once the rice mixture is cooked, combine with cooked chicken, almonds, raisins and parsley. Season with salt, if desired, if serving to adults.
  9. Store leftovers in a sealed container in the refrigerator for up to four days.

Nutrition Information:

  • Serving Size (1 cup):
  • Calories 320
  • Total Fat 9g
  • Saturated Fat 1g
  • Cholesterol 40mg
  • Sodium 35mg
  • Total Carbohydrates 42g
  • Fiber 2g
  • Total Sugars 9g, includes 0g Added Sugars
  • Protein 18g
  • Vitamin D 0%
  • Calcium 4%
  • Iron 10%
  • Potassium 8%