Fragrant Biryani

• 1 1/2 lb chicken thigh fillets, roughly chopped
• 2 tbsp mild curry paste
• 3/4 inch fresh ginger, grated
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1/4 tsp ground turmeric
• 1 1/4 cups plain yogurt
• 10.5 oz basmati rice, rinsed under cold water until clear, drained
• 2 None cinnamon sticks
• 1/3 cup raisins
• 1 cup fresh cilantro, roughly chopped
• 2/3 cup sliced almonds, toasted

1. Combine chicken, curry paste, ginger, garlic, spices and 1/2 the yogurt in a medium bowl. Cover and chill for 1 hour, or overnight.
2. Transfer chicken mixture to a rice cooker along with rice, cinnamon and 1 3/4 cups water. Secure lid and cook, stirring occasionally, for 20 mins, or until cooker automatically switches to 'keep warm' setting. Let stand for 10 mins then discard cinnamon sticks.
3. Stir in raisins, cilantro and 3/4 of the nuts. Season to taste. Serve rice topped with remaining yogurt and nuts.

chicken thigh, curry paste, ginger, garlic, ground cumin, chili powder, ground turmeric, plain yogurt, basmati rice, cinnamon sticks, raisins, fresh cilantro, almonds

Taken from recipes-plus.com/api/v2.0/recipes/33854 (may not work)