Indian you can do at home

I love Indian food.  I mean I really LOVE it.  I got a taste for it when living in Scotland and while I haven't found any places in DC that I think are quite as good, at least I'm in a city where there is a decent selection.  Until a couple of years ago, I always thought you had to go out to eat to get Indian. But for my birthday two years ago, my husband had an Indian chef come into our house and teach me how to cook Indian.  Best present ever.

It can be a little expensive to start your base spice supply (you can find most everything online if you don't have an Indian store nearby) but once you have everything, it will last a long time.  Plus, I was amazed at how many of the spices I use in everyday cooking.

We learned about five different dishes from our Indian chef but this is my conglomoration of my favorite features.  It gets easier and yummier every time I fix it.  I also recently discovered whole grain basmati rice which I was happy that was just as tasty as the white variety.

Chicken Biriyani
3 cups chicken (I simplify this by using pulled rotisserie chicken)
2 cinnamon sticks
8-10 whole cloves
2 bay leaves
1 white or yellow onion
2 Tbsp olive oil
2 cups fat free plain greek yogurt
1 cup fat free half and half
4 Tbsp curry seasoning
1 Tbsp biryiani masala
2 Tbsp cumin
1 tsp red pepper flakes
6 cardamom with seeds
salt and pepper to taste
1/2 cup golden raisins
1/2 cup cashews

1 cup basmati rice, cooked to package directions

Sautee onion until translucent in the olive oil.  Add cloves, cinnamon, caradamom and red pepper flakes and sautee for one minute. 

Add curry, biriyani masala, cumin, raisins and cashews.  Cook for another minute.  Add chicken and cook until warmed.  Add yogurt and half and half and season with salt and pepper.  Simmer until all flavors have melded (about 10-15 minutes). 

Serve over rice.