Chicken Biryani

Serves: 4


2 tsp Flying Olive Cilantro and Roasted Onion, Garlic, Chipotle, or Cayenne Red Chili Extra Virgin Olive Oil

1 pound boneless, skinless, chicken breast, cut into 1” pieces

1 cup chopped onion

½-1 jalapeno pepper, ribs removed, seeded, and minced (Using an Olive Oil that is not spicy, ½ a small jalapeno adds a little heat)

1 tsp minced fresh ginger

1 ½ tsp garam masala

¾ tsp ground cumin

½ tsp salt

2 cloves garlic, minced

2 cups chopped plum tomatoes (about 2 tomatoes) or canned whole tomatoes, drained and chopped

1 cup uncooked basmati rice

1/3 cup golden raisins

1 can (14 oz) fat-free, low salt chicken broth, about 1 ½ cups

¼ cup chopped fresh cilantro, more for garnish, if desired

¼ cup sliced almonds

4 lime wedges


Heat a large non-stick skillet over medium high heat. Add the Flying Olive Extra Virgin Olive Oil of Choice and heat just until it shimmers. Add the chicken to the pan and sauté for 3 minutes. Add the onion and jalapeno and sauté 3 additional minutes.

Add the ginger, garam masala, cumin, salt, and garlic and sauté for 30 seconds. Add the tomato, rice, raisins, and broth and bring to a boil. Cover and reduce the heat. Simmer for 15 minutes or until the rice is tender and the liquid has been absorbed.

Stir in the cilantro. Serve. Sprinkle with remaining cilantro and almonds. Serve with the lime wedges.

Inspired by a recipe in Cooking Light Magazine, Jan/Feb, 2009

Submitted by Barb L.