When I was researching recipes for this dish to decide which one I wanted to use, I discovered there are many different ways to make Chicken Biryani. Some methods are much more difficult than others. Since this was my first attempt, I chose a simple recipe that I could easily make at home after a long day at work.

This dish turned out very well. I like adding golden raisins for the occasional hint of sweetness (I will probably add at least 1/2 cup next time). I didn’t add the almonds since Paul doesn’t like them, but I’ll likely add them to an individual portion later — I bet the crunch will be nice.

Chicken Biryani
(Adapted from MyRecipes.com)

Serves 4

Olive oil cooking spray (or 2 tsp of your favorite oil)
1 pound skinless, boneless chicken breast, cut into 1-inch pieces
1 cup chopped onion (about 1 medium onion)
2 garlic cloves, minced
1 teaspoon minced fresh ginger (you can substitute dry ginger)
1 1/2 teaspoons garam masala
3/4 teaspoon ground cumin
1/2 teaspoon salt
2 cups chopped plum tomato (I used canned whole tomatoes that I chopped)
1 cup uncooked basmati rice
1/3-1/2 cup golden raisins
14-ounces of chicken broth (I used homemade)
1/4 cup chopped fresh cilantro
4 lime wedges
1/4 cup sliced almonds (optional)

Heat oil in a large nonstick skillet over medium-high heat. Add chicken to pan; sauté 3 minutes. Add onion; sauté 3 minutes. Add garlic, ginger, garam masala, cumin, and salt; sauté 30 seconds. Add tomato, rice, raisins, and broth; bring to a boil.

Cover, reduce heat, and simmer 15 minutes or until rice is tender. Stir in cilantro. Sprinkle with almonds; serve with lime wedges.