Cranberry Chicken Biryani Recipes

Steps:

• Heat oven to 350°F.
• Place chicken in 2 (13x9-inch) baking dishes.
• Mix remaining ingredients; pour over chicken.
• Bake 50 min. or until chicken is done (165°F).

Steps:

• Place the chicken breasts in a glass or non-reactive baking dish.
• Stir the onion soup mix, cranberry sauce, and French dressing together in a bowl until well blended. Pour over the chicken breasts. Cover the baking dish with plastic wrap, and refrigerate at least 8 hours.
• Preheat oven to 350 degrees F (175 degrees C).
• Remove plastic wrap from the baking dish, and cover loosely with aluminum foil.
• Bake chicken in preheated oven until top is bubbly and slightly browned, about 1 hour and 15 minutes.

Steps:

• Preheat an oven to 400 degrees F (200 degrees C).
• Place the butter and onion in a 9x13 inch baking dish, and bake in the preheated oven, stirring occasionally, until the onion is translucent, about 15 minutes. Remove the dish from the oven, push the onion over to one end, and place the chicken thighs in the dish in a single layer. Return to the oven and bake for about 25 minutes.
• Stir together the ketchup, brown sugar, vinegar, mustard powder, and cranberry sauce in a bowl. Remove the chicken from the oven, and scoop the cooked onions into the cranberry mixture. Spoon the mixture over the chicken thighs, and return to the oven.
• Bake until the cranberry mixture is slightly caramelized and the chicken is done, about 20 more minutes. An instant-read thermometer inserted near the center should read 165 degrees F (74 degrees C).

Steps:

• Cut chicken into bite-size pieces.
• In a medium nonmetal bowl combine yogurt, ginger, garlic, and garam masala; mix well.
• Add chicken pieces; toss to combine.
• Cover and marinate in the refrigerator for at least 2 hours.
• In a 5- to 6-quart Dutch oven cook onions in 1/3 cup hot butter, stirring often, about 15 minutes or until onions are golden and caramelized.
• Using tongs, remove onions from Dutch oven; set aside.
• Add cashew to Dutch oven; cook for 2-3 minutes or until lightly brown and toasted.
• Using a slotted spoon, remove cashews from Dutch oven; drain on paper towel-lined plate.
• In a large saucepan combine 4 cups of the chicken broth, the basmati rice, and 1 tablespoon butter.
• Bring to boiling, decrease heat; simmer, covered, about 20 minutes or until broth is absorbed and rice is tender; remove from heat.
• Drain chicken, discarding marinade.
• Add chicken to Dutch oven; cook over medium heat for 5 minutes, stirring occasionally.
• Stir in cinnamon, cumin, salt, and cloves; cook and stir 1 minute.
• Add remaining chicken broth; cook and stir 4-5 minutes more or until chicken is tender and no longer pink.
• Add cranberries, caramelized onions, and cooked rice to chicken mixture in Dutch oven.
• Mix gently.
• Combine cayenne pepper and milk.
• Pour milk mixture over chicken-rice mixture.
• Cover and let stand for 5 minutes.
• Remove lid and mix well.
• To serve, divide chicken mixture among serving bowls.
• Top with mint, cilantro, and reserved cashews; serve immediately.