Chicken Biriyani

• 

  Ingredients

• 
  
• 3 cups water
• 2 teaspoons salt, divided
• 1/4 teaspoon saffron threads, crushed
• 1 1/2 cups uncooked basmati rice
• 1 (3-inch) cinnamon stick
• 1 pound skinless, boneless chicken thighs, cut into bite-sized pieces $
• 1 tablespoon vegetable oil $
• 1 cup chopped onion $
• 2 teaspoons curry powder
• 1 teaspoon minced peeled fresh ginger
• 1/2 teaspoon ground cardamom
• 1/8 teaspoon ground red pepper
• 2 garlic cloves, minced
• 2 serrano chiles, seeded and minced
• 1 cup plain whole-milk yogurt
• 1/2 cup golden raisins
• 1/2 cup chopped dry-roasted cashews $
• 1/4 cup fresh cilantro

Preparation

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