Chicken biryani

Ingredients

• 2 tbsp (30 mL) canola oil
• 1 cup (250 mL) finely chopped onion
• 2 cloves garlic, minced
• 2 tbsp (30 mL) finely grated fresh ginger
• 1/2 tbsp (7 mL) ground cumin
• 1/2 tbsp (7 mL) ground coriander
• 3/4 tsp (4 mL) ground turmeric
• 1/2 tsp (2 mL) ground cardamom
• 3 cloves
• 1 cinnamon stick
• 1⅔ cup (400 mL) basmati rice
• 1 lb (500 g) chicken breast, cut into strips
• ⅓ cup (75 mL) plain, non-fat Greek yogurt
• 2 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, garlic, ginger, cumin, coriander, turmeric, cardamom, cloves and cinnamon for 2 minutes to bring out flavours.
2. Stirring constantly, add rice, chicken, yogurt, tomato and broth; cover and simmer over medium heat for 15 minutes or until rice is tender, chicken is cooked through 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