Chicken Biryani

Ingredients

1 cup plain 2% reduced-fat Greek yogurt

1 tablespoon ground turmeric

2 teaspoons ground cumin

1/2 teaspoon ground red pepper

1 1/2 pounds skinless, boneless chicken thighs, cut into 1 1/2-in. cubes

2 tablespoons olive oil

1 tablespoon minced peeled fresh ginger

5 garlic cloves, minced

4 cardamom pods, crushed

1 1/2 cups uncooked basmati rice

2 cups unsalted chicken stock

1 cup coarsely chopped carrot

1/2 cup raisins

1 teaspoon kosher salt

1 cinnamon stick

2 tablespoons heavy cream

2 tablespoons chopped fresh cilantro

2 tablespoons crispy fried onions

1 thinly sliced serrano chile

Lime wedges

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 cilantro, crispy fried onions, and serrano slices. Serve with lime wedges.