4(about 1¾ lbs) boneless, skinless chicken breastscut into large pieces
5tbspbiryani curry pasteor mild curry paste
½cupraisins or currants
3cupslow-sodium chicken broth
Soak rice in warm water for 10 min, then rinse in cold water until the water runs clear; drain well in a fine sieve.
Heat butter in a 4- to 5-qt casserole or Dutch oven over medium heat and add the onion and bay leaf; cook until soft, about 10 min. Stir in the cardamom, cinnamon, turmeric, salt, chicken and curry paste and cook until aromatic, about 2 min. Stir in rice, raisins and broth. Cover, increase heat and bring to a boil; reduce heat and simmer until chicken is done, 15 to 18 min. Uncover and cook until liquid is gone, about 5 min. Turn off heat, replace lid and let stand for 10 min.
Gently stir in the peas and half the cilantro. Top with the rest of the cilantro and almonds.
This classic multi-spice Indian dish is often served on holidays. My simplified version makes a great weeknight meal.