Chicken Biriyani

Ingredients

• 1.5 cups rice uncooked
• 1 stick cinnamon (3-inch)
• 2 teaspoons curry powder 
• 0.3 cup cilantro leaves fresh
• 1 teaspoon ginger fresh minced peeled
• 2  garlic cloves minced
• 0.5 cup golden raisins 
• 0.5 teaspoon ground cardamom 
• 0.1 teaspoon ground pepper red
• 1 cup onion chopped
• 0.5 cup dry-roasted cashews chopped
• 0.3 teaspoon saffron threads crushed
• 2 teaspoons salt divided
• 2  serrano chiles minced seeded
• 1 cup whole-milk yogurt plain
• 1 pound chicken thighs boneless skinless cut into bite-sized pieces
• 1 tablespoon vegetable oil 
• 3 cups water 

Equipment

• frying pan
• sauce pan
• whisk

Directions

1. Bring water, 1 teaspoon salt, and saffron to a boil in a medium saucepan.
2. Add rice and cinnamon stick to pan. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Discard cinnamon stick.
3. Sprinkle chicken with 1/2 teaspoon salt.
4. Heat oil in a large nonstick skillet over medium-high heat.
5. Add chicken; saut 5 minutes or until lightly browned.
6. Remove chicken from pan; cover and keep warm.
7. Add onion and 1/2 teaspoon salt to pan.
8. Cover, reduce heat to low, and cook 10 minutes or until lightly browned, stirring occasionally.
9. Add curry and the next 5 ingredients (curry through serrano chiles); cook 3 minutes, stirring frequently.
10. Add yogurt, stirring with a whisk; cook 3 minutes or until slightly thick, stirring constantly.
11. Add chicken and raisins; cook 4 minutes or until thoroughly heated.
12. Add rice; stir well to combine.
13. Sprinkle evenly with cashews and cilantro.