Back to 4 servings 2 large skinless, , cut into bite-sized pieces (or use thighs for more flavor, boneless chicken breasts ) 0.5 cup whole plain yogurt 3 tbsp quality curry powder BEST Homemade Curry Powder ), (click link for recipe 0.25 tsp cinnamon 3 tbsp butter 1 medium yellow onion, , chopped 1 tbsp minced garlic 1 tbsp minced fresh ginger root 1 tsp salt 0.25 cup chicken broth 2 tbsp fresh chopped cilantro 2 tbsp raisins 2 cup parboiled basmati rice Chopped cilantro and sliced almonds for garnish
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1 Step 1: Combine the chicken in a bowl with the yogurt, curry powder, and cinnamon and let marinate for at least 1 hour but preferably at least 4 hours.2 Step 2: To parboil the rice: Thoroughly rinse the rice until the water draining from it is clear and no longer milky. Soak the rice in a bowl of water for 15-30 minutes. Fill a pot with salted water. Drain the rice and add it to the pot. Bring it to a boil and cook for 4-6 minutes until the tips of the rice are clear. Pour the rice into a strainer and rinse with lukewarm water. Let the rice thoroughly drain while you continue with the next steps.3 Step 3: Heat the butter in a skillet over medium-high heat and cook the onions until golden, 7-8 minutes. Add the garlic and ginger and cook for another 2 minutes. Add the chicken and all of the marinade along with the salt. Stir to combine, reduce the heat to medium-low, cover, and cook until the chicken is cooked through, 6-7 minutes, stirring occasionally.4 Step 4: Stir in the rice, cilantro and raisins. Pour the chicken broth over the mixture. Cover and simmer for 3-4 minutes until the rice is soft and the mixture is heated through. Add salt to taste. Serve immediately.getsaucepan.com/r/8b6c4427-e307-4607-ac09-23c91041c8dd · Original: https://www.daringgourmet.com/easy-indian-chicken-biryani/
