Chicken Biryani
 
 
Ingredients
  • 1 cup plain 2% reduced-fat Greek yogurt
  • 1 tablespoon ground turmeric
  • 2 teaspoons ground cumin
  • ½ teaspoon ground red pepper
  • 1½ pounds skinless, boneless chicken thighs, cut into 1½-in. cubes
  • 2 tablespoons olive oil
  • 1 tablespoon minced peeled fresh ginger
  • 3 garlic cloves minced
  • 4 cardamom pods, crushed
  • 1½ cups uncooked basmati rice
  • 2 cups unsalted chicken stock
  • 1 cup coarsely chopped carrot
  • ½ cup raisins
  • 1 teaspoon kosher salt
  • 1 cinnamon stick
  • 2 tablespoons heavy cream
  • ¼ cup unsalted dry-roasted cashews, chopped
  • 2 tablespoons chopped fresh cilantro
Instructions
  1. Stir together yogurt, turmeric, cumin, and red pepper in a large bowl. Add chicken pieces; toss to coat. Cover and chill 2 to 4 hours.
  2. Combine oil, ginger, garlic, and cardamom in a large, high-sided skillet, and cook over medium-high, stirring often, until ginger begins to sizzle and toast, about 1 minute. Add rice; cook, stirring constantly, until rice is toasted, about 1 minute. Add stock, carrot, raisins, salt, and cinnamon.
  3. Remove chicken from marinade; discard remaining marinade. Place chicken in an even layer on rice mixture. Cover and increase heat to high; bring to a boil. Reduce heat to medium-low, and simmer until chicken is done and rice is tender, about 15 minutes. Remove from heat. Remove and discard cinnamon stick. Let stand 5 minutes. Stir in cream.
  4. Serve in shallow bowls. Sprinkle servings evenly with cashews and cilantro.
Recipe by Three Hungry Boys at https://www.threehungryboys.com/2018/09/09/chicken-biryani/