Chicken Biryani

So a few weeks ago my brother Frank(ie) sent me a package with a whole bunch of spices that he picked up in a spice store...A birthday gift...a very late birthday gift...but I'm not complaining.  Now usually my brother's gifts are real duds...for instance the alarm clock that shoots a helicopter off when it goes off...and the list goes on...but you can never go wrong with getting me a food related gift...So thank you Frank...well  done!  Oh...I forgot to mention there was also one of Stir Crazy hands free stirrers in the box.  I saw the infomercial...hmmmm.

My brother let my nephews pick out the spices...They were all curry blends...and I do love curry...I just haven't been cooking it lately...No reason, just haven't...and every time I've talked to my brother...he keeps asking me "Haven't you used any of those spices yet?" and "Are you going to post what you make on your blog?"  So Frank this post is for you...

And since I have a pretty bad case of the sniffles right now...It's a perfect time for some spicy food to open my head up. 

I once ordered Chicken Biryani in an Indian restaurant...which the only way I can describe it, is that it was a plate of fiery rice and little bits of neck bones.  Then I saw a show on TV with Gordon Ramsay...he was in India learning to cook biryani...and that biryani used a whole goat cut open an stuffed with whole chickens and cooked with rice in a pot with a pastry lid...neither like the biryani I made...So I'm not how sure authentic this dish I made is...but it's still very tasty.

Chicken Biryani
inspired by Cooking Light Jan/Feb 2009

1 lb skinless, boneless chicken breast, cut into 1-inch pieces
1 tsp curry powder
2 tbs plain yogurt
3 garlic cloves, grated with a microplane
2 tsp fresh ginger, grated with a microplane
1 cup basmati rice
1 tbs oil
1 cup chopped onion (about one medium)
1 Serrano pepper, minced (I left the seeds in)
1 1/2 tsp garam masala
3/4 tsp ground cumin
2 cups chopped plum tomato
1/3 cup golden raisins
1- 14oz can chicken broth
1/4 cup chopped fresh cilantro
1/4 cup sliced almonds, toasted

Season the chicken with salt and pepper.  In a small bowl toss the chicken with the curry powder, yogurt, 1 grated garlic clove, and 1 tsp grated ginger.  Allow the meat to marinate for 30 minutes.  Meanwhile soak the basmati rice in water for 30 minutes.  Heat the oil in a large nonstick skillet over medium-high heat.  Add the chicken to the pan and saute for 3 minutes.  Add the onion and Serrano pepper and saute for 3 minutes.  Add the remaining grated garlic, grated ginger, garam masala, and cumin; saute for 30 seconds.  Add the chopped tomato, drained rice, raisins, and broth.  Bring to a boil.  Cover, reduce heat and simmer for about 20 minutes or until the rice is tender.  Stir in the cilantro.  Sprinkle with the almonds and serve with lime wedges.