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Chicken Biryani Spiced With Saigon Cinnamon

You're about to embark on a culinary journey with a twist! Ever tried Chicken Biryani spiced with Saigon Cinnamon? It's a unique blend that'll tantalize your taste buds.
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Servings 6

Ingredients
  

  • 3 cup water
  • 1/4 teaspoon saffron threads crushed
  • 1-1/2 cups uncooked basmati rice
  • 1 pound skinless boneless chicken thighs, cut into bite-sized pieces
  • 1 tablespoon vegetable or olive oil
  • 1 cup chopped onion
  • 2 teaspoons Indian curry powder
  • 1 teaspoon minced peeled fresh ginger
  • 1/8 teaspoon ground cayenne pepper
  • 2 garlic cloves minced finely
  • 2 serrano chiles seeded and minced
  • 1 cup plain whole-milk yogurt
  • 1/2 cup golden raisins
  • 1/4 cup fresh cilantro
  • 1 3- inch piece cinnamon stick
  • 1/2 teaspoon ground cardamom
  • 2 teaspoons salt divided

Instructions
 

  • Bring water, 1 teaspoon of the salt, and the saffron to a boil in a medium saucepan. Add the rice and cinnamon stick, cover and reduce heat; simmer 20 minutes or until liquid is evaporated. Discard the cinnamon stick.
  • Sprinkle chicken with 1/2 teaspoon of the salt. Heat oil in a large non-stick skillet over medium-high heat. Add chicken, sauté 5 minutes or until lightly browned. Remove chicken from the pan, cover, and keep warm.
  • Add onion and 1/2 teaspoon salt to the pan. Cover, reduce heat to low, and cook 10 minutes until lightly browned. Add curry and the next 5 ingredients (through chiles) and cook 3 minutes, stirring frequently. Add yogurt, stirring with a whisk, cook 3 minutes or until slightly thick, stirring constantly. Add chicken and raisins. Cook 4 minutes or until thoroughly heated. Add rice; stir well to combine. Sprinkle evenly with cashews and cilantro.