A standard in Indian cuisine, biryani gets plenty of flavor and fragrance from the spice mix, which typically includes turmeric, cardamom, ginger, and cumin. We use basmati rice here, which is a delicate white rice with an almost floral aroma. We particularly like Royal brand basmati, which has extraordinarily long grains.
How to Make It
Stir together yogurt, turmeric, cumin, and red pepper in a large bowl. Add chicken pieces; toss to coat. Cover and chill 2 to 4 hours.
Combine oil, ginger, garlic, and cardamom in a large, high-sided skillet, and cook over medium-high, stirring often, until ginger begins to sizzle and toast, about 1 minute. Add rice; cook, stirring constantly, until rice is toasted, about 1 minute. Add stock, carrot, raisins, salt, and cinnamon.
Remove chicken from marinade; discard remaining marinade. Place chicken in an even layer on rice mixture. Cover and increase heat to high; bring to a boil. Reduce heat to medium-low, and simmer until chicken is done and rice is tender, about 15 minutes. Remove from heat. Remove and discard cinnamon stick. Let stand 5 minutes. Stir in cream.
Serve in shallow bowls. Sprinkle servings evenly with cashews, cilantro, crispy fried onions, and serrano slices. Serve with lime wedges.
