Chicken Biryani Rice

Made with golden raisins, cashews, basmati rice, marinated chicken, chopped mint, and cilantro, what's not to love! In a separate bowl, add 1 cup of yogurt, turmeric powder, ground garam masala powder, ground biryani masala powder, chili powder, and paprika.

Add the yogurt biryani marinade to the chicken and mix well. Let the chicken rest for a minimum of 15 minutes.

Soak the basmati rice in water for 10 minutes. Add the whole cardamom, cinnamon stick, curry leaf, bay leaf, star of anise, and sliced red onion. Mash the garlic and ginger paste with a mortar and pestle.

Once the onion starts to get golden brown, add the crushed garlic and ginger. Add chili peppers that are sliced down the center. Continue to cook on medium for 10 minutes covered.

Add basmati rice and 6 cups of water on high heat uncovered. Once the rice starts to boil, then turn to medium.

Once the water goes below the rice, mix slowly 2 turns, then cover the rice and turn to low heat. Rice is cooked once tender (after about 15 minutes).

In a separate pot, fry the white onion in vegetable oil to a golden brown color. Alternatively, pan fry the onion in some olive oil.

Wash and remove the mint and cilantro leaves. Toast the cashews in a dry pan on medium heat.

On top of the biryani, add the fried onion, toasted cashews, golden raisins, chopped cilantro, and chopped mint.