Recipe: Coconut Chicken Biryani (using Rice-A-Roni)

COCONUT CHICKEN BIRYANI

4 teaspoons ground coriander
1-1/4 teaspoons mild curry powder
1/4 teaspoon apple pie spice
4 boneless, skinless chicken breast halves, about 1 pound
2 tablespoons vegetable oil, divided use
1 (6.9 ounce) package Rice-A-Roni Chicken Flavor
1 cup water
1 cup reduced fat canned coconut milk
1 carrot, peeled and coarsely shredded
2 green onions, thinly sliced
1/4 cup raisins
1/4 cup blanched slivered almonds, toasted

Combine coriander, curry powder and pie spice in a small bowl. Reserve 1/4 teaspoon mixture. Rub chicken breasts with remaining mixture.

Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add chicken; cook 5 minutes on each side or until browned. Remove from skillet; set aside.
In same skillet, saute rice-vermicelli mix with remaining 1 tablespoon oil until vermicelli is golden brown.

Add 1 cup water, coconut milk, reserved 1/4 teaspoon spice mixture and Special Seasonings. Bring to a boil on high heat. Reduce heat to low. Cover; simmer 10 minutes.

Stir in carrots, green onion and raisins. Place chicken over rice; reduce heat to low. Cover; simmer 5 to 10 minutes or until rice is tender and chicken is no longer pink inside.

TO SERVE:
Cut chicken breasts diagonally into 1/2-inch thick slices. Mound rice on a platter, arrange chicken slices around rice. Garnish wjith reserved almonds.

Makes 4 servings
Source: Rice-A-Roni, The Quaker Oats Company