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Chicken, Mushroom and Vegetable Biryani

Name: Chicken, Mushroom and Vegetable Biryani
Yield: 25
Ingredients: 2.25 kg Chicken Breast Chunk Meat 5 Lbs; 354 mL Yogurt, low fat 1.5 cups; 15 mL Lemon Juice 1 Tbsp; 30 mL Garlic, fresh, minced 2 Tbsp; 5 mL Ginger, ground 1 tsp; 5 mL Cumin, ground 1 tsp; 5 mL Coriander, ground 1 tsp; 30 mL Chicken Base, low-sodium 2 Tbsp; 30 mL Curry Powder 2 Tbsp; 60 mL Canola Oil 2 Fl oz; 115 g Mushrooms, fresh, sliced 4 oz; 140 g Green Peppers, diced, frozen 4.9 oz; 85 g Green Zucchini, diced, frozen 3 oz; 115 g Onions, diced, frozen 4 oz; 15 mL Black Pepper 1 Tbsp; 1 kg Rice, white, steamed (cooked) 2.2 Lbs

Featured Maple Leaf Product: Chicken Breast Chunk Meat (57044)

Recipe Information

Yield

Portion Size

180 g / 6.3 oz

Ingredients

	Metric	Imperial
Chicken Breast Chunk Meat	2.25 kg	5 Lbs
Yogurt, low fat	354 mL	1.5 cups
Lemon Juice	15 mL	1 Tbsp
Garlic, fresh, minced	30 mL	2 Tbsp
Ginger, ground	5 mL	1 tsp
Cumin, ground	5 mL	1 tsp
Coriander, ground	5 mL	1 tsp
Chicken Base, low-sodium	30 mL	2 Tbsp
Curry Powder	30 mL	2 Tbsp
Canola Oil	60 mL	2 Fl oz
Mushrooms, fresh, sliced	115 g	4 oz
Green Peppers, diced, frozen	140 g	4.9 oz
Green Zucchini, diced, frozen	85 g	3 oz
Onions, diced, frozen	115 g	4 oz
Black Pepper	15 mL	1 Tbsp
Rice, white, steamed (cooked)	1 kg	2.2 Lbs

Method

Ensure that the chicken breast chunk meat is defrosted fully. The seasoning will stick and cook more evenly. Cut chicken into bite sized cubes.
In a bowl, combine the yogurt, lemon juice, garlic, ginger, cumin, coriander, chicken base and curry powder, and mix together. Add the chicken and let marinate for 20 minutes.
In a large heavy bottomed pot on medium heat, add half of the canola oil and saute the mushrooms, green peppers, zucchini, onions and peppers for 8-12 minutes. Stir occasionally. Remove but leave the oil residue behind and reserve.
To the same pot, add the last of part of the canola oil and reheat. Then add the marinated chicken. Stir fry for 7-9 minutes. Add the reserved vegetables and cooked rice to the chicken pot. Saute for another 5-7 minutes, stirring gently. Ensure that the chicken reaches an internal temperature of 165 F (74 C).

Suggested Accompaniments

Garnish with a slice of lemon and chopped parsley (not included in the nutritional analysis).

Nutritional Information

per 180 g / 6.3 oz

Nutrient	Quantity
Calories (39.8% from fat)	315 kcal
Fat	13.6 gm
Saturated Fat	3.09 gm
Trans Fat	0.007 gm
Cholesterol	75 mg
Sodium	99 mg
Carbohydrates	16.1 gm
Dietary Fiber	1.0 gm
Sugars	1.8 gm
Protein	30.1 gm
Vitamin A	4 RE
Vitamin C	6 mg
Calcium	55 mg
Iron	2.63 mg
Potassium	308 mg
Phosphorous	244 mg