Chicken Biryani

2 tsp. canola oil
1lb. skinless, boneless chicken breast, cut into pieces
1 cup chopped onion (about 1 medium onion)
1 jalapeño pepper, seeded and minced
1 tsp. minced fresh ginger
1½ tsp. garam masala
¾ tsp. cumin
1/2 tsp. salt
2 garlic cloves, minced
2 cups chopped plum tomato
1 cup uncooked basmati rice
1/3 cup golden raisins
1 14oz. can chicken broth
1/4 cup chopped fresh cilantro
1/4 cup sliced almonds
4 lime wedges

Heat oil in a large nonstick skillet over medium-high heat. Add chicken to pan;
sauté 3 minutes. Add onion and jalapeño; sauté 3 minutes. Add ginger,
garam masala, cumin, salt, and garlic; sauté 30 seconds. Add tomato, rice,
raisins, and broth; bring to a boil. Cover, reduce heat, and simmer 15 minutes
or until rice is tender. Stir in cilantro. Sprinkle with almonds and
garnish with lime wedges.

Serve with a salad of thinly sliced cucumber and plum tomato wedges topped with
a yogurt dressing. Combine 1/3 cup plain low-fat yogurt, 1 tbsp.
chopped green onions, 1 tsp. fresh lemon juice, 1/4 tsp. cumin, 1/8 tsp. salt,
and a dash of ground red pepper.

4 servings