Chicken Biryani

Ingredients

• 10 green cardamom pods smashed with chef's knife
• 2 cinnamon stick
• 2 inch piece fresh ginger cut into 1/2-inch-thick coins and smashed with chef's knife
• ½ teaspoon cumin seed
• 3 quarts water
• 1 ½ tsp. Table salt
• 4-6 bone-in skin-on chicken thighs trimmed of skin and fat and patted dry with paper towels
• Ground black pepper to taste
• 3 tablespoons unsalted butter
• 2 medium onions sliced very thin (about 4 cups)
• 2 medium jalapeño peppers seeded and chopped fine
• 5 medium cloves garlic minced
• 1 ¼ cups basmati rice
• ½ teaspoon saffron threads lightly crumbled ( I used 2 packets of Goya seasoning with annatto)
• ¼ cup raisins
• 2 tablespoons chopped fresh cilantro leaves
• 2 tablespoons chopped fresh mint leaves
• For the Yogurt Sauce:
• 1 cup low-fat plain yogurt
• 2 medium garlic cloves minced
• 2 Tablespoons minced fresh cilantro leaves
• 2 Tablespoons minced fresh mint leaves
• Salt & pepper to taste

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