Easy Chicken Biryani

- 2 Tbsp canola oil (30 mL)
- 1 cup onion finely chopped (250 mL)
- 2 large garlic cloves minced (2)
- 2 Tbsp fresh ginger finely grated (30 mL)
- 1/2 tbsp ground cumin (7 mL)
- 1/2 tbsp ground coriander (7 mL)
- 3/4 tsp ground tumeric (4 mL)
- 1/2 tsp ground cardamom (2 mL)
- 3 cloves (3)
- 1 cinnamon stick (1)
- 1 2/3 cups basmati rice (400 mL)
- 1 lb chicken breast diced (500 g)
- 1/3 cup Greek yogurt (75 mL)
- 2 fresh tomatoes diced (2)
- 3 cups low sodium chicken broth (750 mL)
- Fresh cilantro for garnish
1. In a saucepan, heat canola oil over medium-high heat and sauté onion, garlic, ginger, cumin, coriander, turmeric, cardamom, cloves, cinnamon for 2 minutes to bring out the flavors.
2. Stirring constantly, add rice, chicken, yogurt, tomato and broth; cover and simmer over medium heat 15 minutes or until rice is tender chicken is cooked through and liquid is absorbed. Remove from stove and let stand 5 minutes.
3. Garnish with cilantro and serve.