• 1 tablespoon ghee (or vegetable oil)
• 1 1/2 pounds boneless (skinless chicken breasts, cut into 1" cubes)
• 1 medium yellow onion (chopped)
• 1 jalapeno pepper (seeded and minced)
• 3 Tablespoons prepared ginger paste
• 2 teaspoons garam masala powder
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric powder
• 1 1/2 teaspoons salt
• 1 tablespoon minced garlic
• 2 large tomatoes (chopped)
• 1/2 cup golden raisins
• 1 cup uncooked long-grain basmati rice
• 2 1/4 cups low-sodium chicken broth*
• 1/4 cup chopped fresh cilantro leaves
• 1/4 cup sliced unsalted almonds
• 1 lime (cut into wedges)

1. Heat the oil over medium-high heat in a large nonstick skillet or frying pan. Once the oil is shimmering, add the chicken pieces and let them cook undisturbed for 3-5 minutes until golden brown.
2. Turn the chicken pieces and add the onion, jalapeno, ginger, garam masala, cumin, turmeric, and salt. Sauté for 3 minutes or until the onions have softened.
3. Add 1 tbsp minced garlic, tomatoes, and raisins to the pan. Stir well, then add the rice and broth.
4. Allow the liquid to come to a boil, then cover the pan with lid and turn the heat down to medium-low. Let the rice steam for 15 minutes. Turn off the heat and fluff the rice with a fork. Re-cover the pan and allow the rice to continue to steam for another 10 minutes.
5. Sprinkle cilantro leaves and almond slices on top for garnish.
6. Serve the Biryani straight out of the pan, accompanied by lime wedges for squeezing. You can also serve this dish with Naan Bread.

Contributors

cyber-nic

Source

thewanderlustkitchen.com