Chicken Biriyani (Indian Baked Rice Dish)

Credits

by Cooking Light

Ingredients

• 3 cups water
• 2 tsp salt
• 1/4 tsp saffron threads, crushed
• 1.5 cups uncooked basmati rice
• 1 (3") cinnamon stick
• 1 lb skineless, boneless chicken thighs, cut into bite-sized pieces
• 1 tbs vegetable oil
• 1 cup chopped onion
• 2 tsp curry powder
• 1 tsp minced peeled fresh ginger
• 1/2 tsp ground cardamom
• 1/8 tsp groud red pepper
• 2 garlic cloves, minced
• 2 serrano chiles, seeded and minced
• 1 cup plain whole-milk yogurt
• 1/2 cup golden raisins
• 1/2 cup chopped dry-roasted cashews
• 1/4 cup cilantro

Directions

1. Bring water, 1 tsp slt, and saffron to a boil in a medium saucepan. Add rice and cinnamon stick to pan. Cover, reduce heat, and simmer 20 miuntes or until liquid is absorbed. Discard cinnamon stick.

2. Sprinkle chicken with 1/2 tsp salt. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; saute 5 minutes or until lightly browned. Remove chicken from pan; cover and keep warm. Add onion and 1/2 tsp salt to pan.

3. Cover, reduce heat to low, and cook 10 minutes or until lightly browned, stirring occasionally. Add curry and the next 5 ingredients (curry through serrano chiles); cook 3 minutes, stirring frequently. Add yogurt, stirring with a swhicsk; cook 3 inutes or until slightly thick, stirring constantly. Add chicken and raisins; cook 4 miutes or until thoroughly heated. Add rice; stir well to combine. Sprinkle evenly with cashews and cilantro.

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