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1
In a medium saucepan, bring 1 cup water to a boil.
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2
Stir in the rice and carrots.
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3
Cook using the package directions, omitting the salt and margarine.
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4
Meanwhile, in another medium saucepan, heat the oil over medium-high heat, swirling to coat the bottom.
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5
Cook the chicken, onion, gingerroot, and garlic for 3 minutes, stirring frequently.
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6
In a small bowl, stir together the cumin, cardamom, cloves, turmeric, black pepper, and cayenne.
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7
Sprinkle over the chicken.
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8
Cook for 2 minutes, stirring frequently.
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9
Stir in the peas, broth, and salt.
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10
Cook, covered, until the mixture comes to a boil, about 2 minutes.
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11
Reduce the heat to low and cook, covered, for 10 minutes, or until the chicken is no longer pink in the center and the vegetables are tender.
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12
Pour the remaining 2 tablespoons water into a cup.
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13
Add the cornstarch, whisking to dissolve.
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14
Stir into the chicken mixture.
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15
Increase the heat to medium.
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16
Cook for about 2 minutes, or until the mixture is bubbly and slightly thickened, stirring constantly.
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17
Serve over the rice.
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18
For a spicier, more authentic biryani, stir an additional 1/4 teaspoon cayenne into the chicken mixture just before spooning over the rice.
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19
(Per Serving)
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20
Calories: 331
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21
Total Fat: 4.5g
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22
Saturated: 0.5g
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23
Trans: 0.0g
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24
Polyunsaturated: 1.0g
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25
Monounsaturated: 2.0g
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26
Cholesterol: 66mg
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27
Sodium: 221mg
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28
Carbohydrates: 40g
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29
Fiber: 4g
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30
Sugars: 5g
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31
Protein: 32g
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32
Dietary Exchanges
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33
2 Starch
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34
2 Vegetable
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35
3 Very Lean Meat
