2cupsbrown basmati riceor jasmine rice, well rinsed
2boneless and skinless chicken breastschopped into bite-sized pieces
1/3cupalmondssliced
1/3cupcilantrofresh, chopped, for serving (optional)
Instructions
Heat one tablespoon of olive oil in the bottom of a pot.
Add the onions and peppers. Cook for 5 minutes, and push to the side of the pan. Add curry powder, garlic and ginger, 1/2 tablespoon olive oil, and 1-2 tablespoons of the stock in the space, mixing to form a paste, and cook for 1 minute, until fragrant. Then stir in the rest of the stock, cinnamon, bay leaf, 1/2 teaspoon salt, apricots, and raisins if using. Add the rice. Turn heat to high. Bring to a boil, then stir once and reduce heat to low. Cover, and simmer until all of the liquid is absorbed, for about 30-40 minutes if using brown basmati rice, and only about 15 minutes, if using jasmine rice. Remove from the heat and fluff rice with a fork.
Meanwhile, in a separate skillet, add 1 tablespoon olive oil. Add chicken pieces, sprinkle with 1/4 teaspoon salt, and cook over medium heat for about 8 minutes, stirring periodically, until cooked through. Remove from the heat. Fold chicken and almonds into the fluffed biryani rice and serve. Top with cilantro, if desired.