Living in England, surrounded by Indian restaurants, I tried to give Biryani a go (learn about Biryani here: WikiBiryani). I needed to use some leftover curry paste and chicken breast. We were pleasantly surprised! Sweet Pea wouldn't touch it but I've now made this twice in two weeks, which says something. We're big fans of chutney and yogurt sauce (recipe at bottom) on the side, or else Biryani can feel a bit dry. Kind of a fun way to spice things up... hee hee... OK, I'm lame, I know...

Ingredients:
1 sweet potato, diced and roasted
1 onion, chopped and roasted
1 small red bell pepper, sliced or 1/2 cup frozen pepper medley
2 chicken breasts, cooked and diced
2 Tablespoons raisins
2 1/2 cups stock
1 cup basmati
2 Tablespoons favorite curry paste (I use Patak's which is sold both in US and UK)
2 cloves garlic, finely diced or minced
Topping:
2-3 Tablespoons lemon juice
1/4cup sliced almonds, toasted
1/4 cup torn fresh cilantro

Serve with store bought mango chutney and yogurt sauce (below)

Directions:
I roast the chicken, diced sweet potato and chopped onion together in the oven before hand

Preheat oven to 350F

Mix together sweet potato, chicken, onion, bell pepper, and raisins and put in roasting pan

Mix the stock, paste, and garlic until well blended. Then add uncooked rice

Pour stock mixture over veggie/chicken in the roasting pan and stir around until everything is evenly distributed

Cover the pan tightly with foil and put in the oven for 45-55 minutes or until rice is soft (might want to remix around 30 minutes so rice on top doesn't get crunchy)

Once rice is tender, take out of the oven and mix in lemon juice (and fluff Biryani while you're at it) Top with almonds and cilantro and enjoy!

I serve mine with store bought mango chutney and yogurt sauce. Make sure you add a sauce, I personally think the biryani needs a complement.

Yogurt sauce:
1/2 cup plain yogurt
2 teaspoons minced onion
1 teaspoon minced fresh cilantro or mint
pinch of salt
pinch of cayenne pepper