Chicken Biryani

Ingredients

• 1 lb boneless skinless chicken breasts, cut into 3/4-inch strips
• 1/2 cup Mountain High™ original whole milk plain yoghurt
• 1 tablespoon ground coriander
• 1 teaspoon salt
• 3 tablespoons butter
• 1 cup sliced onions
• 1 teaspoon cumin seed
• 1 stick cinnamon
• 5 whole peppercorns
• 4 whole cloves
• 1 bay leaf
• 2 cloves garlic, finely chopped
• 1 tablespoon finely chopped peeled gingerroot
• 1/4 teaspoon Kashmiri chile powder
• 1 1/2 cups uncooked basmati rice, rinsed
• 2 cups chicken broth
• 2 tablespoons raisins
• 2 tablespoons sliced almonds
• 2 tablespoons finely chopped fresh cilantro leaves

Instructions

1. In medium bowl, mix chicken, yoghurt, coriander and 1/2 teaspoon of the salt; stir to coat. Cover and refrigerate at least 3 hours but no longer than 8 hours.
2. In 12-inch nonstick skillet, melt 2 tablespoons of the butter over medium-high heat. Add onions, cumin, cinnamon, peppercorns, cloves and bay leaf; cook 3 minutes, stirring constantly. Stir in garlic and gingerroot; cook 2 minutes, stirring constantly. Stir in chicken with marinade, remaining 1/2 teaspoon salt and the chile powder; cook 4 minutes, stirring occasionally. Add remaining 1 tablespoon butter and the rice; stir to coat rice. Transfer mixture to 5- to 6-cup rice cooker; add chicken broth. Set rice cooker for white rice; press start.
3. When rice is cooked, fluff rice with fork; remove bay leaf and cinnamon stick, and stir in raisins and almonds. Top with cilantro.