Chicken Biryani Rice

We went to Qatar with Mark's family for Christmas one year and had some fun hanging out at the souq (market).  Every aisle was flowering with smells of a Persian country coming from spice stands and restaurants.  To Mark, each new smell and taste was savory and delightful...but I was three months pregnant, and the smells were not in my favor.  I particularly could not stand the wafting, oppressive smell of a certain spice we couldn't put our finger on. 

Well, when we came back to the United States and Mark wanted to recreate some of his new favorite foreign dishes, I decided it was two spices that I couldn't stand: cardamom and tumeric.  They're both in this recipe, and I made him put both spices in a double ziplock bag in the back corner of our pantry.  Ha!  Honestly, now that the baby's come and things in my olfactory zone are back to normal, I quite enjoy their smells, and biryani rice to boot.  But beware if you are pregnant!  These spices are not for the weak-hearted. 

Ingredients

• 2 T olive oil
• 1 large onion
• 2 cloves garlic, minced
• 1 can tomatoes
• 1 chicken breast, diced
• 2 potatoes, diced
• 1 tsp cumin
• 1 t ginger
• 1 tsp salt
• 1 ½ t cinnamon 
• ½ tsp chili powder
• ½ tsp pepper
• ½ tsp ground turmeric
• ½ tsp cardamom
• 1/8 t cloves
• 1 c water, optional
• 2 T chopped mint leaves
• 3 c cooked brown rice
• yogurt to taste

Directions

1. In an instant pot or medium pan, cook brown rice.
2. In a large frying pan over medium heat, heat oil.  Saute onion 5 min, add garlic and saute 1 min more.  
3. Add remaining ingredients except rice and yogurt, bring to a simmer.  Cover and cook on low heat until the chicken is tender, approximately 35 to 45 minutes.  If necessary, cook uncovered a few minutes more to reach desired consistency.
4. Serve over rice with a dollop of yogurt to taste.