This classic multi-spice Indian dish is often served on holidays. Our simplified version makes a great weeknight meal.

• 1½ cups basmati rice
• 2 Tablespoons unsalted butter
• 1 medium onion, sliced root to tip
• 1 bay leaf
• ¼ teaspoon ground cardamom
• ¼ teaspoon ground cinnamon
• ¾ teaspoon turmeric
• ¾ teaspoon kosher salt
• 4 (about 1¾ lbs)boneless, skinless chicken breasts, cut into large pieces
• 5 Tablespoons. biryani curry paste, or mild curry paste
• ½ cup raisins or currants
• 3 cups low-sodium chicken broth
• ¾ cup frozen peas, thawed
• ¼ cup chopped cilantro
• ¼ cup sliced almonds, toasted

1. Soak rice in warm water for 10 min, then rinse in cold water until the water runs clear; drain well in a fine sieve.
2. Heat butter in a 4- to 5-qt casserole or Dutch oven over medium heat and add the onion and bay leaf; cook until soft, about 10 min. Stir in the cardamom, cinnamon, turmeric, salt, chicken and curry paste and cook until aromatic, about 2 min. Stir in rice, raisins and broth. Cover, increase heat and bring to a boil; reduce heat and simmer until chicken is done, 15 to 18 min. Uncover and cook until liquid is gone, about 5 min. Turn off heat, replace lid and let stand for 10 min.
3. Gently stir in the peas and half the cilantro. Top with the rest of the cilantro and almonds.