Chicken Byriani

Servings: 4

2 large skinless, boneless chicken breasts , cut into bite-sized pieces (or use thighs for more flavor)

½ cup whole plain yogurt

3 tablespoons quality curry powder

¼ teaspoon cinnamon

3 tablespoons butter

1 medium yellow onion , chopped

1 tablespoon minced garlic

1 tablespoon minced fresh ginger root

1 teaspoon salt

¼ cup chicken broth

2 tablespoons fresh chopped cilantro

2-3 tablespoons raisins

2 cups cooked basmati rice (parboiled, i.e. only three-fourths cooked, slightly "al dente", see instructions below)

Chopped cilantro and sliced almonds for garnish

INSTRUCTIONS

Combine the chicken in a bowl with the yogurt, curry powder, and cinnamon and let marinate for at least 1 hour but preferably at least 4 hours.

To parboil the rice: Thoroughly rinse the rice until the water draining from it is clear and no longer milky. Soak the rice in a bowl of water for 15-30 minutes. Fill a pot with salted water. Drain the rice and add it the pot. Bring it to a boil and cook for 4-6 minutes until the tips of the rice are clear. Pour the rice into a strainer and rinse with lukewarm water. Let the rice thoroughly drain while you continue with the next steps.

Heat the butter in a skillet over medium-high heat and cook the onions until golden, 7-8 minutes. Add the garlic and ginger and cook for another 2 minutes. Add the chicken and all of the marinade along with the salt. Stir to combine, reduce the heat to medium-low, cover, and cook until the chicken is cooked through, 6-7 minutes, stirring occasionally.

Stir in the rice, cilantro and raisins. Pour the chicken broth over the mixture. Cover and simmer for 3-4 minutes until the rice is soft and the mixture is heated through. Add salt to taste. Serve immediately.