Chicken Biryani With Raita

• 2 pounds boneless, skinless chicken thighs cut into small pieces
• 1/3 cup plain yogurt
• 2 tablespoons white vinegar
• 2 red chili peppers small, finely chopped
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• 1/2 teaspoon ground turmeric
• 1 tablespoon vegetable oil
• 2 onions thinly sliced
• 1 cinnamon stick
• 4 cloves
• 4 cardamom pods crushed open with a knife
• 1/4 cup chicken stock
• 16 ounces basmati rice
• yogurt
• cilantro
• raita
• 1 cup plain yogurt
• 1/3 cup buttermilk
• 1 tablespoon mint chopped
• 1 tablespoon cilantro leaves chopped
• 3 ounces frozen peas
• 2 ounces dried currants
• 2 ounces dried pears finely chopped
• 3 ounces slivered almonds toasted
• 2 tablespoons 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, cloves, open, chicken stock, basmati rice, yogurt, cilantro, raita, plain yogurt, buttermilk, mint chopped, cilantro, frozen peas, currants, cilantro

Taken from www.yummly.com/recipe/Chicken-Biryani-with-Raita-1406794 (may not work)