Fast and Easy Curried Chicken Biryani (Can Be Done with Tofu) Recipe

Instructions

1. 1

   In a medium mixing bowl (one that will fit the chicken), mix together 1 tbsp. of the oil, ginger, curry powder and cardamom, 2½ tsp. salt and lots of pepper. 2.Take 1 tbsp. of this paste and place it in a large sauce pan (one that has a lid) and set the pan aside for now (this is the pan you will cook the rice in). 3.Add the chicken to the bowl with the rest of the paste (from Step 1), stir to coat. Leave this at room temp while you make the rice. 4.Place the washed rice and 1¾ cups of the coconut water in the saucepan with the extra paste. Bring to a boil over med-high heat, reduce to low, cover and cook for 10 minutes, remove from the heat. 5.In the meantime, in a separate skillet over medium high heat, add the rest (2 tbsp.) of oil, sauté the onion until translucent, about 5 minutes, push to one side. Add the chicken in one layer and cook undisturbed for 3-5 minutes. Mix with the onion. Add ¼ cup of remaining coconut water (there will still be ½ cup left) and stir and cook, scraping up the sticky brown bits on the pan. Do this until the liquid has evaporated, about 1 min. 6.Transfer this chicken mixture and all of its juices on top of the rice. Scatter the dried fruit over the chicken and rice and drizzle the remaining ½ cup coconut water over the chicken and rice. Gently stir to combine and cover. 7.Raise the heat to medium low and cook undisturbed for 5 minutes allowing the bottom of the rice to crisp up. Remove from the heat. 8.Using a wooden spoon or metal spatula scrape the rice off the bottom of the pan. Add the nuts or seeds, lime juice and cilantro and gently combine. Serves 4-6