Chicken Biryani with aromatic basmati rice, sliced almonds and golden raisins
Heat the oil in a large skillet (you’ll need a deep skillet with a lid that can hold liquid).
Place the bone-in chicken pieces on the hot skillet and cook for 4 to 6 minutes, until chicken has browned. Flip and cook on the other side another 3 to 4 minutes. Reduce the heat to medium-low and cover the skillet. Continue cooking the chicken for 3 minutes. Remove chicken from skillet and set aside on a plate.
Add the onion and garlic to the skillet and saute, stirring occasionally, until onion is transparent, about 5 minutes. Add the remaining ingredients, including the browned chicken, and stir well. Increase heat and bring to a full boil. Cook for 3 minutes at a full boil. While the mixture is boiling, stir the contents of the skillet around to ensure the rice is evenly distributed so that it cooks evenly. Reduce the heat to low, cover, and cook 10 minutes.
Turn off the heat and allow skillet to sit an additional 20 minutes, or until rice has absorbed all of the liquid. Stir well and serve with sliced almonds and fresh parsley or cilantro.