Chicken Biryani with Cucumber Raita

Source: Kraft Foods

Kraft Foods Canada has been really impressing me with some of their recipes. Last night I made this dish, and it was fabulous. There are a lot of spices, but I suggest you invest in them because you’ll make this dish over and over.

I paired it with a Cucumber Raita I found online. The recipe is below with my tweaks.

prep time – 10 min
total time – 55 min
makes – 4

1 cup basmati rice, uncooked, rinsed
1 Tbsp. olive oil
1/2 tsp. cumin seed
1 onion, finely chopped
2 cloves garlic, minced
1 tsp. minced gingerroot
1/2 lb. (225 g) boneless skinless chicken breasts, cut into bite-size pieces
1 tsp. ground cumin
1-1/2 cups 25%-less-sodium chicken broth
1/4 cup Kraft Signature Sun-Dried Tomato & Oregano Dressing
1 tsp. garam masala
1/2 tsp. ground turmeric
1/2 tsp. cayenne pepper

PLACE rice in medium bowl. Add enough cold water to cover rice. Let stand 10 min.

MEANWHILE, heat oil in large nonstick skillet on medium-high heat. Add cumin seed; cook and stir 30 sec. Stir in onions, garlic and ginger; cook 5 min. or until crisp-tender, stirring constantly. Add chicken; cook and stir 2 min.

DRAIN rice. Add to chicken mixture with remaining ingredients; mix well. Cover; bring to boil. Simmer on medium-low heat 30 min. or until rice is tender and liquid is absorbed. Remove from heat; let stand 5 min.

Cucumber Raita from

1 medium cucumber
1 teaspoon cumin seeds
2 cups plain, whole-milk yogurt
1 clove garlic, peeled and minced
2 tablespoons fresh coriander or mint leaves, chopped **
cayenne or paprika to garnish

**I didn’t have these so I used 1 Tbsp. ground coriander and 1 Tbsp. dried Mint -it tasted great.

Peel cucumber. Cut lengthwise into 1/4-inch strips, then into thin slices crosswise. Blot off moisture with paper towels. Toast cumin seeds for a few seconds in a small, heavy frying pan over high heat. In a bowl, stir yogurt until it is smooth. Mix it with the cumin, garlic and coriander or mint leaves. Combine mixture with cucumber slivers, sprinkle with cayenne or paprika, and chill before serving.


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