This Chicken Biryani is an arousingly aromatic, spice-filled, one-pot rice and meat dish with a healthy-ish spin. It is light on the rice and heavy on the spices, nuts, and California Figs! Pair it with raita or salad and enjoy it with family and friends on those special occasions.
Ingredients
- 2 tablespoons olive oil
- 1 red onion diced
- 1 pound chicken breast cut into cubes
- 3 cloves garlic smashed and diced
- 2 teaspoons freshly grated ginger
- 1 teaspoon coriander
- ½ teaspoon cumin
- 1 cup rice
- 1 teaspoon chili powder optional
- ½ teaspoon turmeric
- ¼ teaspoon cloves
- ¼ teaspoon cardamom
- 2 cups salted chicken broth
- 2 carrots peeled and diced
- ½ cup frozen peas
- 1 cup Sun-Maid® or Orchard Choice California Figs
- ¼ cup pecans
- Parsley to taste
- Salt and pepper to taste
Instructions
- Add oil to a pan over medium heat and sauté the onion for 5 minutes.
- Then add in the chicken and sauté till the chicken is lightly browned on one side. Flip chicken pieces over, add garlic and ginger and cook for another 2 minutes.
- Meanwhile, in another pan, over low heat, roast the coriander and cumin for about a couple of minutes stirring frequently as you don’t want the spices to burn. They will change color and become a tad bit darker during the roasting process. Set aside.
- To the chicken, add the rice, the roasted coriander and cumin, chili powder (if using), turmeric, cloves, cardamom, and chicken broth and stir. Cover and let cook for about 15 minutes.
- Uncover and add in the carrots, frozen peas, California Figs, and pecans (no need to mix at this point) and let cook about 5-7 minutes, or till rice is tender and liquid has been absorbed.
- Using a fork, fluff, and mix the veggies, nuts, and California Figs with the lower layers of spiced rice and chicken.
- Sprinkle some parsley, season with salt and pepper (if needed), and enjoy with a cold salad or raita.
Nutrition
Serving: 1g | Calories: 347kcal | Carbohydrates: 26g | Protein: 32g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 10g | Cholesterol: 78mg | Sodium: 352mg | Fiber: 4g | Sugar: 10g
DID YOU MAKE THIS RECIPE?Tag @SavorySpin or tag #savoryspin so we can share your ceation.