Madras Chicken Biriyani
1 lb boneless, skinless chicken, cut into 1-inch cubes (thighs recommended)
1 jar Maya Kaimal Madras Curry
1 cup basmati rice
1 cup water
½ teaspoon salt
1/4 cup roasted cashews or slivered almonds
1/4 cup raisins
1/8 teaspoon Garam Masala
2 hard boiled eggs, peeled and sliced
Thinly slice one medium yellow onion. Heat 2 tablespoons vegetable oil in a skillet over medium-low heat. Add the onion and cook, stirring often until softened and starting to brown. Increase heat and stir constantly until onions are very dark brown, about 10-12 minutes.
Preheat oven to 350˚F.
In a medium-sized (4 to 5 quart) oven-proof pot or Dutch oven, combine chicken, Madras Curry, rice, water, salt, almonds or cashews, and raisins. Bring to a boil, stirring often over medium-high heat.
Cover pan and bake in the oven, undisturbed, for 30 minutes. Remove from oven and let rest, covered, for 5 minutes. Sprinkle with Garam Masala, if you like, and gently fluff with a fork.
Transfer to a serving dish and garnish with halved eggs and fried onions.