Chicken Biryani

• 2 teaspoons canola oil
• 1 pound skinless, boneless chicken breast, cut into 1-inch pieces
• 1 cup chopped onion (about 1 medium onion)
• 1 jalapeno pepper, seeded and minced
• 1 teaspoon minced fresh ginger
• 1 1/2 teaspoons garam masala
• 3/4 teaspoon ground cumin
• 1/2 teaspoon salt
• 2 garlic cloves, minced
• 2 cups chopped plum tomato (about 2 tomatoes)
• 1 cup uncooked basmati rice
• 1/3 cup golden raisins
• 1 (14-ounce) can fat-free, less-sodium chicken broth
• 1/4 cup chopped fresh cilantro
• 1/4 cup sliced almonds
• 4 lime wedges

1. Heat oil in a large nonstick skillet over medium-high heat. Add chicken to pan; saute 3 minutes. Add onion and jalapeno; saute 3 minutes. Add ginger, garam masala, cumin, salt, and garlic; saute 30 seconds. Add tomato, rice, raisins, and broth; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until rice is tender. Stir in cilantro. Sprinkle with almonds; serve with lime wedges.

canola oil, skinless, onion, pepper, fresh ginger, garam masala, ground cumin, salt, garlic, tomato, basmati rice, golden raisins, chicken broth, fresh cilantro, almonds, lime wedges

Taken from www.myrecipes.com/recipe/chicken-biryani-0 (may not work)