Chicken Biryani

• 1 tablespoon butter
• 1 cup chopped onion
• 1 tablespoon grated peeled fresh ginger
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon ground allspice
• 1/4 teaspoon saffron threads, crushed
• 1/4 teaspoon ground cardamom
• 1/2 cup chopped tomato
• 1/2 cup golden raisins
• 1 finely chopped serrano chile
• 1 1/2 pounds skinless, boneless chicken thighs, cut into 1-inch pieces
• 2 tablespoons fresh lime juice
• 1/4 teaspoon salt
• 1 cup basmati rice
• 2 cups water
• 1/4 cup chopped fresh cilantro

1. Melt butter in a large saucepan over medium-high heat. Add onion, ginger, and garlic to pan; saute 5 minutes or until lightly browned. Stir in cumin, allspice, saffron, and cardamom; cook 15 seconds. Stir in tomato, raisins, and serrano; cook 1 minute. Add chicken; cook 5 minutes, stirring frequently. Add juice and salt; cook 30 seconds. Add rice; cook 1 1/2 minutes, stirring frequently. Stir in 2 cups water; bring to a boil. Cover, reduce heat, and simmer 12 minutes or until liquid is absorbed. Remove from heat; let stand 10 minutes. Sprinkle with cilantro.

butter, onion, fresh ginger, garlic, ground cumin, ground allspice, saffron threads, ground cardamom, tomato, golden raisins, serrano chile, skinless, lime juice, salt, basmati rice, water, fresh cilantro

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