Chicken biryani

Ingredients

• 2 tbsp (30 mL) canola oil
• 1 cup (250 mL) finely chopped onion
• 1 lb (454 g) chicken breast, cut into bite-sized pieces
• 2 cloves garlic, minced
• 2 tbsp (30 mL) finely grated fresh ginger
• 2 tsp (10 mL) ground cumin
• 2 tsp (10 mL) ground coriander
• 3/4 tsp (4 mL) ground turmeric
• 1/2 tsp (2 mL) ground cardamom
• 3 cloves
• 1 cinnamon stick
• 1-1/3 cup (330 mL) basmati rice
• ⅓ cup (80 mL) plain, non-fat Greek yogurt
• 3 fresh tomatoes, diced
• 3 cups (750 mL) low-sodium chicken broth
• Fresh cilantro for garnish

Instructions

1. In a saucepan, heat canola oil over medium-high heat and sauté onion for 1-2 minutes. Add chicken; cook and stir for 6-7 min. until chicken is cooked through. Stir in garlic, ginger, cumin, coriander, turmeric, cardamom, cloves and cinnamon for 2 minutes to bring out flavours.
2. Stirring constantly, add rice, yogurt, tomato and broth until combined; cover and simmer over medium-low heat for 15 minutes or until rice is tender, and liquid is absorbed. Remove from stove and let stand for 5 minutes.
3. Garnish with cilantro and serve.

Notes

Recipe courtesy of canolainfo.org, featured in the Canadian Diabetes Association’s 2014 Healthy Living Calendar.