Chicken Biryani With Raita

• 2 lbs boneless, skinless chicken thighs, cut into small pieces
• 1/3 cup plain yogurt
• 2 tbsp white vinegar
• 2 None small red chili peppers, finely chopped
• 2 tsp ground coriander
• 2 tsp ground cumin
• 1/2 tsp ground turmeric
• 1 tbsp vegetable oil
• 2 None onions, thinly sliced
• 1 None cinnamon stick
• 4 None cloves
• 4 None cardamom pods, crushed open with a knife
• 1/4 cup chicken stock
• 16 oz basmati rice
• None None Cilantro and Mint Yogurt
• None None Raita
• 1 cup plain yogurt
• 1/3 cup buttermilk
• 1 tbsp mint, chopped
• 1 tbsp cilantro leaves, chopped
• 3 oz frozen peas
• 2 oz dried currants
• 2 oz dried pears, finely chopped
• 3 oz slivered almonds, toasted
• 2 tbsp cilantro leaves, to serve

1. In a medium bowl, combine chicken, yogurt, vinegar, chili peppers and ground spices. Cover and chill for 1 hour.
2. Heat oil in large saucepan. Saute onion, cinnamon, cloves and cardamom for 8-10 mins, until onion is golden. Add chicken mixture, cover and simmer over medium heat for 10 mins, stirring occasionally. Stir in stock and rice. Bring to a boil, reduce heat and cover. Simmer, stirring occasionally, for 10 mins until rice is just tender.
3. Meanwhile, for the raita, combine yogurt, buttermilk, mint and cilantro in a bowl and season to taste.
4. Mix peas, dried currants and dried pears into rice mixture. Let stand, covered, for 10 mins, then stir in almonds. Serve topped with cilantro leaves and accompany with the raita

chicken, plain yogurt, white vinegar, red chili peppers, ground coriander, ground cumin, ground turmeric, vegetable oil, onions, cinnamon stick, cloves, cardamom pods, chicken stock, basmati rice, cilantro, raita, plain yogurt, buttermilk, mint, cilantro, frozen peas, currants, almonds, cilantro

Taken from recipes-plus.com/api/v2.0/recipes/23028 (may not work)