Chicken Biryani American-Style

Summary
Prep time	30 min
Cook time	~1 hr
Source	Perfect One-Dish Dinners by Pam Anderson (pg 160)
Yield / serves	6 servings
Rating	Very good

The author of the cookbook recommends a full-bodied red such as Cotes du Rhone, a fruity white such as Gewurztraminer, Pinot Gris, or Riesling; or a flavorful pale ale.

Ingredients

• 2 lbs boneless, skinless chicken thighs, cut into 1 - 1 1/2 inch chunks
• salt and freshly ground pepper
• 3 T butter, divided
• 1 large onion, chopped, divided
• 1 1/2 T minced or grated fresh gingerroot
• 1/2 t crushed red pepper flakes
• 2 T garam masala
• 3/4 c plain low-fat yogurt
• 1 1/2 T fresh lime juice
• 1 1/2 c basmati rice
• 1/2 t saffron threads
• 1 c light coconut milk
• 2 c chicken broth, divided
• 1/2 c raisins
• 1/4 c coarsely chopped roasted cashews
• 1/4 c chopped fresh cilantro

Preparation

Generously sprinkle chicken with salt and pepper; set aside. Heat 2 tablespoons butter in a large (11 or 12 inch) deep ovenproof skillet over medium heat. Add half of the onion, ginger, and pepper flakes and cook, stirring, until tender, 4-5 minutes. Add garam masala and continue to cook until fragrant, 1-2 minutes longer.

Add chicken and, stirring constantly, cook until it loses its raw color, about 5 minutes. Add yogurt and lime juice and cook, stirring to loosen brown bits, until juices thicken slightly, 2-3 minutes longer. Transfer chicken mixture to a bowl. Wipe out the pan with a paper towel; return pan to medium heat.

Melt remaining 1 tablespoon butter, add remaining onion, and cook, stirring, until soft, 4-5 minutes. Stir in rice and saffron. Stir in coconut milk, 1 cup broth, raisins, and 1/2 teaspoon salt. Cover with heavy-duty foil, bring to a simmer, and cook undisturbed until liquid is absorbed, about 15 minutes. Chicken and rice can be covered and set aside separately at room temperature for up to 2 hours.

About 45 minutes before serving, adjust the oven rack to lower-middle position and heat oven to 375°. Scoop about one third of the rice into a medium bowl. Spread remaining rice evenly over the bottom of the skillet. Pour chicken and juices over the rice in the skillet, then top with remaining rice. Pour remaining cup of broth over the rice and cover the pan with foil. Bake until heated through and the rice starts to crust around the edges, about 30 minutes. Remove from the oven, sprinkle with cashews and cilantro, and serve.