Chicken Biryani

• 2 tsp canola oil
• 1 lb chicken breasts, cut into 1-inch pieces
• 1 medium onion, chopped
• 1 jalapeno pepper, seeded and minced
• 1 tsp minced fresh ginger
• 1 1/2 tsp garam masala
• 3/4 tsp ground cumin
• 1/2 tsp salt
• 2 garlic cloves, minced
• 2 plum tomatoes, chopped
• 1 c uncooked basmati rice
• 1/3 c golden raisins
• 1 14-oz can chicken broth
• 1/4 c fresh chopped cilantro
• 1/4 c sliced almonds
• 6 lime wedges

Heat oil in a large nonstick skillet over medium-high heat; add chicken to pan and saute three minutes.

Add onion and jalapeno; saute 3 minutes.

Add ginger, garam masala, cumin, salt, and garlic; saute 30 seconds.

Add tomato, rice, raisins, and broth; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until rice is tender.

Stir in cilantro, sprinkle with almonds, and serve with lime wedges.

Also pictured: cucumber/tomato salad.

*Recipe courtesy of Mama B and Cooking Light