Chicken Biryani

Ingredients

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2 teaspoons canola oil

1 pound skinless, boneless chicken breast, cut into 1-inch pieces

1 cup chopped onion (about 1 medium onion)

1 jalapeño pepper, seeded and minced

1 teaspoon minced fresh ginger

1 1/2 teaspoons garam masala

3/4 teaspoon ground cumin

1/2 teaspoon salt

2 garlic cloves, minced

2 cups chopped plum tomato (about 2 tomatoes)

1 cup uncooked basmati rice

1/3 cup golden raisins

1 (14-ounce) can fat-free, less-sodium chicken broth

1/4 cup chopped fresh cilantro

1/4 cup sliced almonds

4 lime wedges

Preparation

1. Heat oil in a large nonstick skillet over medium-high heat. Add chicken to pan; sauté 3 minutes. Add onion and jalapeño; sauté 3 minutes. Add ginger, garam masala, cumin, salt, and garlic; sauté 30 seconds. Add tomato, rice, raisins, and broth; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until rice is tender. Stir in cilantro. Sprinkle with almonds; serve with lime wedges.

Source: cookinglight.com