Chicken Or Shrimp Biryani

• 1 cup basmati rice, uncooked
• 1 tablespoon olive oil
• 1/2 teaspoon cumin seed
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 teaspoon minced gingerroot
• 1/2 lb boneless skinless chicken breasts, cut into bite-size pieces or 1/2 lb shrimp, deveined, peeled
• 1 1/2 cups 25% -less-sodium chicken broth
• 1 teaspoon garam masala
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon cayenne pepper
• 1 bay leaf
• 1/4 cup sundried tomato & oregano salad dressing
• 1 cup peas

1. Rinse rice and place in medium bowl; add enough cold water to cover rice and let stand 10 minute.
2. While rice is soaking, heat oil in large nonstick skillet on medium-high heat; add cumin seed; cook and stir 30 sec.
3. Stir in onions, garlic and ginger; cook 5 minute or until crisp-tender, stirring constantly.
4. If using chicken add now; cook and stir 2 minute (If using shrimp, add at the same time as you add the rice).
5. Drain rice and add to chicken mixture with remaining ingredients; mix well; cover; bring to boil.
6. Simmer on medium-low heat 25 minutes, add peas and cook another 5 minutes or until rice is tender and liquid is absorbed (some rice cooks more quickly to be sure you don't overcook).
7. Remove from heat; let stand 5 minute.

basmati rice, olive oil, cumin, onion, garlic, gingerroot, chicken breasts, chicken broth, garam masala, ground cumin, ground turmeric, cayenne pepper, bay leaf, oregano salad dressing, peas

Taken from www.food.com/recipe/chicken-or-shrimp-biryani-483819 (may not work)