I promised a recipe for chicken biryani and here it is!  In 2004 there was a restaurant called The Ishtar at the Baghdad International Airport. They served both chicken and beef biryani, but my fav was chicken.  This recipe is a very close match to that dish.  To get the correct taste though, you do need the Garam masala. I’ve included my recipe for that spice mix.

Garam Masala

• 2 tablespoon Cardamon Seeds
• 1 3 inch Cinnamon Stick
• 1 teaspoon Cloves
• 1 tablespoon Black Pepper
• 1 teaspoon ground Nutmeg
• 2 tablespoon Cumin, seeds or ground
• 2 tablespoon Corriander Seeds
•  1 whole Bay leaf

Put all of the spices in heavy non-greased skillet over medium high heat. Roast and stir until the spices turn a couple shades browner but don’t let the spices burn.  Working in batches grind the spices in a spice mill or small coffee grinder. Store in an airtight container. It is a little work but the taste is worth it.

• 2 teaspoons Extra Virgin Olive Oil (EVOO)
• 1 1/2 pound skinless, boneless Chicken Breast, cut into 1 inch chunks
• 1 medium Onion, chopped
• 1 Jalapeno Pepper, seeded and minced
• 1 teaspoon grated fresh Ginger Root
• 1 tablespoon Garam Masala
• 3/4 teaspoon ground Cumin
• 1/2 teaspoon Sea Salt or Kosher Salt
• 2 cloves Garlic, peeled and pressed
• 2 medium Tomatoes, chopped
• 1 cup uncooked Basmati Rice
• 1/2 cup Raisins, golden or dark
• 14 oz low sodium Chicken Broth or Home made 
• 1/4 cup fresh Cilantro, chopped

Heat EVOO in a large non-stick pan over medium high heat. Add the chicken and saute for about 3 minutes. The chicken should be brown on all sides. Add onions and jalapeno and saute for an additional 3 minutes. Add ginger, garam masala, cumin, salt, and garlic. Saute for 1 minute. Add tomato, rice, raisins and broth. Bring to boil, then reduce heat and simmer for 20 minutes. Stir in cilantro and serve.  Enjoy!