Indian Chicken Biryani

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3 tablespoons vegetable or light olive oil
1 large onion divided (half sliced thinly pole-to-pole
1 (8 to 12 oz) chicken breast
2 teaspoons curry powder
2 teaspoons garam masala
1 1/2 cups RiceSelect™ Texmati® Rice
2 1/2 cups water
1 cup frozen petite peas
1 1/2 teaspoons salt
1 1/2 teaspoons freshly ground black pepper


Preheat oven to 350 degrees F. In a medium (3-quart) ovenproof saucepan, heat oil to shimmering. Add half of onion (sliced pole-to-pole) and sauté until strips are golden brown; remove onions to drain on paper towels, leaving as much oil as possible in pan. Sprinkle flattened chicken with 1 teaspoon each of curry powder and garam masala. Sauté for about 2 minutes on each side to brown. Remove chicken; keep warm. Add remaining diced onion to pan with rice. Stir until grains of rice turn from translucent to milky white, about 5 minutes. Add water and remaining teaspoon of curry powder, stir well, letting mixture come to a boil. Cover pan and bake in middle of oven for about 20 minutes. Uncover, stir in peas, chicken (that has been cut into bite-sized pieces, along with any juices) and remaining teaspoon of garam masala. Bake 5 minutes longer; remove from oven and let stand for 5 minutes before fluffing rice to release steam and mix contents. Garnish top with reserved fried onions.

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