Spicy Indian-Style Skillet Chicken Biriyani

• 3 cups cooked basmati rice
• 1 1/2 lbs boneless skinless chicken breasts (cut into about 3/4-inch pieces)
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons vegetable oil
• 1 tablespoon butter
• 2 medium onions, chopped
• 3 tablespoons fresh minced garlic (to taste)
• 2 -4 teaspoons dried chili pepper flakes (or to taste) or 1/4 teaspoon cayenne pepper
• 3 teaspoons curry powder (or use more if desired)
• 1 teaspoon minced fresh ginger
• 1/2 teaspoon cardamom
• 2 small jalapeno peppers, seeded and chopped or 2 serrano chilies, seeded and finely chopped
• 1 cup full-fat plain yogurt
• 1 cup raisins
• 1 1/2 cups chopped cashews (or to taste)

1. Sprinkle the chicken with about 1 teaspoon salt and 1/2 teaspoon black pepper (can use more pepper).
2. Heat oil with butter over medium heat; add in the chicken and cook for about 6-7 minutes or until cooked through, remove to a bowl, cover with foil to keep warm.
3. Add in onions and cook for about 10 minutes or until lightly browned (you might have to add in more oil if needed).
4. Add in garlic, chili flakes, curry powder, ginger, cardamom and jalapeno peppers; cook stirring for 3 minutes.
5. Add in yogurt, cook stirring constantly for 2 minutes.
6. Add in chicken and raisins; cook for about 3-4 minutes or until heated through.
7. Add in cooked rice; stir to combine.
8. Season with more salt and black pepper to taste.
9. Sprinkle with chopped cashews.

basmati rice, chicken breasts, salt, pepper, vegetable oil, butter, onions, garlic, curry powder, fresh ginger, cardamom, peppers, fullfat plain yogurt, raisins, cashews

Taken from www.food.com/recipe/spicy-indian-style-skillet-chicken-biriyani-200105 (may not work)