Chicken And Vegetable Biryani

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 1 lb chicken breast, diced
• 1 cup plain nonfat yogurt, divided
• 1 teaspoon cumin
• 1/4 teaspoon cinnamon
• 1 cup brown basmati rice, rinsed
• 1 tablespoon canola oil
• 3 garlic cloves, chopped
• 1 large red onion, chopped
• 1 tablespoon ginger, minced
• 3/4 cup roasted cashews, chopped and divided
• 1 teaspoon salt, divided
• 1/2 teaspoon ground black pepper, divided
• 1 1/2 tablespoons curry powder
• 5 cups chopped assorted fresh vegetables
• 2/3 cup chicken broth
• 1 cup frozen peas

Recipe

• 1 marinate diced chicken in 1/2 cup yogurt, cumin, cinnamon, and pinch of salt for at least 2 hours.
• 2 preheat oven to 350°f bring a medium pot of water to a boil. add rice and simmer for 30 minutes; drain well.
• 3 meanwhile, heat oil in a large ovenproof pot over medium high heat. add chicken, and sauté until almost cooked through. add garlic, onion, ginger, half of the cashews, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring often and adding a splash of water when the mixture sticks to the pot, until deep golden brown and soft, about 15 minutes. add remaining yogurt and curry powder and cook until thickened, 2 to 3 minutes more. (depending on consistency, you may need to add a couple extra spoonfuls of yogurt at this time.) stir in vegetables, broth, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper, cover and simmer until vegetables are tender on the outside but not cooked through, about 5 minutes. remove pot from heat and stir in frozen peas. ã¢â‚¬â¨ã¢â‚¬â¨arrange hot, drained rice over vegetables, cover pot with foil and a tight-fitting lid and bake until rice and vegetables are tender, about 25 minutes. uncover, carefully transfer contents of pot to a large bowl and toss together gently. spoon into bowls and serve garnished with remaining cashews.