Easy Chicken Biryani

The most complicated thing about this tasty skillet meal is deciding how to say "Biryani."

Easy Chicken Biryani
1 1/2 cups basmati rice
2 tsp unsalted butter
1 medium onion, sliced
1 bay leaf
3/4 tsp EACH cinnamon, garam masala, turmeric, and kosher salt
1 lb. chicken breast, cut into bite sized pieces
1 tsp to 1 T curry paste, to taste
1/2 cup raisins, currants, or dried cherries
3 cups chicken broth
1 cup frozen peas, thawed
1/4 cup chopped cilantro
1/2 cup sliced almonds, toasted

Soak rice in warm water for 10 minutes, then rinse in cold water until the water runs clear. Drain well. (Look at this little trick. It worked great)

While rice is soaking, heat butter in a 4 to 5 quart casserole or dutch oven over medium heat. Add the onion and bay leaf; cook until soft, 5-10 minutes. Stir in the spices, chicken, and curry paste and cook until aromatic, about 2 minutes. Stir in rice, raisins, and broth. Cover, bring to a boil, reduce heat, and simmer until chicken is done and rice is cooked, 12-18 minutes. Uncover and cook off any remaining liquid (I had none), then turn off heat, replace lid, and let stand for 10 min.

Gently stir in peas, cilantro, and almonds. Remove bay leaf. Serves 6. We topped ours with plain greek yogurt and it was so good.

A note on turmeric: Turmeric is what gives this dish its beautiful yellow color. That in mind, it will turn EVERYTHING yellow. Wear an apron and store leftovers in your least favorite tupperware.