Here’s a recipe for chicken biryani, a delicious and aromatic rice dish that is popular in many parts of the world:

Ingredients:

• 2 cups basmati rice
• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 cup plain yogurt
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 2 teaspoons garam masala
• 1 teaspoon paprika
• 1/2 teaspoon turmeric
• Salt and pepper to taste
• 3 tablespoons vegetable oil
• 2 cups chicken broth
• 1/2 cup raisins
• 1/2 cup slivered almonds
• Fresh cilantro leaves, chopped (optional)

Directions:

1. Rinse the rice in cold water until the water runs clear. Soak the rice in cold water for 30 minutes, then drain.
2. In a large bowl, mix together the chicken, onion, garlic, ginger, yogurt, cumin, coriander, garam masala, paprika, turmeric, salt, and pepper. Let the chicken marinate in the refrigerator for at least 30 minutes, or overnight for best results.
3. Preheat the oven to 350°F.
4. Heat the oil in a large pot over medium-high heat. Add the chicken mixture and cook until the chicken is browned on all sides, about 5-7 minutes.
5. Add the rice to the pot and stir to combine. Pour in the chicken broth and bring the mixture to a boil.
6. Reduce the heat to low, cover the pot, and simmer for 10-15 minutes, or until the rice is tender and the liquid has been absorbed.
7. Stir in the raisins and almonds.
8. Transfer the mixture to a large baking dish and cover with foil. Bake in the oven for 20-25 minutes, or until heated through.
9. Garnish with fresh cilantro leaves, if desired.

Serve the chicken biryani hot with raita, chutney, or other condiments. Enjoy!
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