Try this Indian Chicken Biryani recipe, or contribute your own.
Suggest a better description1. 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.
2. 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.
3. 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.
4. 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.
5. 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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Serving Size: 1 Serving (122g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 19 | ||
Calories from Fat: 1 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 32.3mg | 1 % | |
Potassium 46.7mg | 1 % | |
Total Carbohydrate 3.5g | 1 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 2.3g | ||
Protein 1.2g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 19
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