Ingredients:
1 lb boneless, skinless chicken thighs, cut into bite-size pieces
1 onion, finely chopped
2 cloves garlic, minced
1 tbsp ginger, grated
1 cup basmati rice
2 cups chicken broth
1 tsp garam masala
1 tsp ground cumin
1/2 tsp ground turmeric
1/2 tsp paprika
Salt and pepper, to taste
1/4 cup plain yogurt
1/4 cup cilantro, chopped
1/4 cup mint, chopped
1/4 cup raisins
1/4 cup slivered almonds
Instructions:
In a large pot or Dutch oven, heat some oil over medium-high heat. Add the chicken and cook until browned on all sides. Remove the chicken from the pot and set it aside.
In the same pot, add the onion and cook until softened. Add the garlic and ginger and cook for another minute.
Add the rice, chicken broth, garam masala, cumin, turmeric, paprika, salt, and pepper to the pot. Stir to combine.
Add the browned chicken back to the pot and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for 20 minutes or until the rice is tender and the liquid has been absorbed.
Stir in the yogurt, cilantro, mint, raisins, and slivered almonds. Cover the pot and let it sit for 5 minutes before serving.
Enjoy your delicious Chicken Biryani!
