Chicken Or Shrimp Biryani - cooking recipe

Ingredients

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

Preparation

Rinse rice and place in medium bowl; add enough cold water to cover rice and let stand 10 minute.
While rice is soaking, heat oil in large nonstick skillet on medium-high heat; add cumin seed; cook and stir 30 sec.
Stir in onions, garlic and ginger; cook 5 minute or until crisp-tender, stirring constantly.
If using chicken add now; cook and stir 2 minute (If using shrimp, add at the same time as you add the rice).
Drain rice and add to chicken mixture with remaining ingredients; mix well; cover; bring to boil.
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).
Remove from heat; let stand 5 minute.