This Fragrant Chicken Biryani Is a Feast for the Senses

Yields: Serves 6 (serving size: 3 oz. chicken and about 1 cup rice mixture)

Active time: 20 minutes

Total time: 2 hours 45 minutes

Nutrition

calories 508

fat 16g

satfat 5g

unsatfat 9g

protein 33g

carbohydrate 63g

fiber 4g

sugars 11g

added sugars 0g

sodium 502mg

calcium 9% DV

potassium 7% DV

Ingredients

• 1 cup plain 2% reduced-fat Greek yogurt

• 1 tablespoon ground turmeric

• 2 teaspoons ground cumin

• 1/2 teaspoon ground red pepper

• 1 1/2 pounds skinless, boneless chicken thighs, cut into 1 1/2-in. cubes

• 2 tablespoons olive oil

• 1 tablespoon minced peeled fresh ginger

• 5 garlic cloves, minced

• 4 cardamom pods, crushed

• 1 1/2 cups uncooked basmati rice

• 2 cups unsalted chicken stock

• 1 cup coarsely chopped carrot

• 1/2 cup raisins

• 1 teaspoon kosher salt

• 1 cinnamon stick

• 2 tablespoons heavy cream

• 1/4 cup unsalted dry-roasted cashews, chopped

• 2 tablespoons chopped fresh cilantro

• 2 tablespoons crispy fried onions

• 1 thinly sliced serrano chile

• Lime wedges

Directions

1. Stir together yogurt, turmeric, cumin, and red pepper in a large bowl. Add chicken pieces; toss to coat. Cover and chill 2 to 4 hours.

2. Combine oil, ginger, garlic, and cardamom in a large, high-sided skillet, and cook over medium-high, stirring often, until ginger begins to sizzle and toast, about 1 minute. Add rice; cook, stirring constantly, until rice is toasted, about 1 minute. Add stock, carrot, raisins, salt, and cinnamon.

3. Remove chicken from marinade; discard remaining marinade. Place chicken in an even layer on rice mixture. Cover and increase heat to high; bring to a boil. Reduce heat to medium-low, and simmer until chicken is done and rice is tender, about 15 minutes. Remove from heat. Remove and discard cinnamon stick. Let stand 5 minutes. Stir in cream.

4. Serve in shallow bowls. Sprinkle servings evenly with cashews, cilantro, crispy fried onions, and serrano slices. Serve with lime wedges.