Chicken Biryani

• 1 lb chicken breast, boneless skinless, cut into 1 1/2 inch cubes
• 2 cups rice, washed and drained
• 13 cup raisins
• 13 cup green peas (optional)
• 13 cup cashew nuts
• 5 garlic cloves, minced
• 1 inch piece ginger, finely grated
• 1 teaspoon chili powder
• 1 tablespoon curry powder
• 2 medium onions, sliced into rings
• 2 medium tomatoes, diced
• 5 mint leaves
• 12 teaspoon turmeric
• 3 large potatoes, peeled and diced
• 5 tablespoons butter or 5 tablespoons ghee
• 3 cardamoms
• 3 cloves
• 2 inches cinnamon sticks
• salt

1. Saute the onions and the cashew in the butter until golden brown,
2. about 5-7 minutes.
3. Add the green peas and raisins and fry for a
4. few more minutes.
5. Remove from the pan, and keep warm.
6. Put the ginger, garlic, chillie powder, curry powder into the
7. same pan used above and saute for 3-4 minutes.
8. Add the meat and
9. saute about 4-5 minutes.
10. The meat should be about half
11. cooked at the end of this step.
12. Add chopped tomatoes, cloves, cinnamon, cardamoms, turmeric,
13. mint leaves and salt and saute for 2 minutes.
14. Add a little water
15. and cook until the meat is almost cooked.
16. Now add the rice and
17. potatoes.
18. Add the rest of the water and simmer covered, on a very
19. low flame for 15-20 minutes, until the rice is cooked.
20. Serve hot, garnished with the fried onion mixture.

chicken breast, rice, raisins, green peas, cashew nuts, garlic, ginger, chili powder, curry powder, onions, tomatoes, mint, turmeric, potatoes, butter, cardamoms, cloves, cinnamon sticks, salt

Taken from www.food.com/recipe/chicken-biryani-426070 (may not work)