Chicken Biriyani

• 3 cups water
• 2 teaspoons salt, divided
• 1/4 teaspoon saffron threads, crushed
• 1 1/2 cups uncooked basmati rice
• 1 (3-inch) cinnamon stick
• 1 pound skinless, boneless chicken thighs, cut into bite-sized pieces
• 1 tablespoon vegetable oil
• 1 cup chopped onion
• 2 teaspoons curry powder
• 1 teaspoon minced peeled fresh ginger
• 1/2 teaspoon ground cardamom
• 1/8 teaspoon ground red pepper
• 2 garlic cloves, minced
• 2 serrano chiles, seeded and minced
• 1 cup plain whole-milk yogurt
• 1/2 cup golden raisins
• 1/2 cup chopped dry-roasted cashews
• 1/4 cup fresh cilantro

1. Bring water, 1 teaspoon salt, and saffron to a boil in a medium saucepan. Add rice and cinnamon stick to pan. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Discard cinnamon stick.
2. Sprinkle chicken with 1/2 teaspoon salt. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; saute 5 minutes or until lightly browned. Remove chicken from pan; cover and keep warm. Add onion and 1/2 teaspoon salt to pan.
3. Cover, reduce heat to low, and cook 10 minutes or until lightly browned, stirring occasionally. Add curry and the next 5 ingredients (curry through serrano chiles); cook 3 minutes, stirring frequently. Add yogurt, stirring with a whisk; cook 3 minutes or until slightly thick, stirring constantly. Add chicken and raisins; cook 4 minutes or until thoroughly heated. Add rice; stir well to combine. Sprinkle evenly with cashews and cilantro.

water, salt, saffron threads, basmati rice, cinnamon stick, skinless, vegetable oil, onion, curry powder, fresh ginger, ground cardamom, ground red pepper, garlic, serrano chiles, milk, golden raisins, cashews, fresh cilantro

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