Chicken Biryani

Chicken Biryani

2 cups dry jasmine rice
1/4 onion, chopped
5 cloves garlic, chopped
5 whole cloves
2 cardamom pods
10 coriander seeds
8 whole peppercorns
1 Indian bay leaf
1/4 teaspoon curry powder
1 pound chicken breast, cut into small cubes
1 cup spinach
salt
4 tablespoons extra-virgin olive oil

Cook rice according to package instructions.

Meanwhile, in a frying pan, saute onions in 2 tablespoons of oil until browned. Then, add the spinach, cloves, cardamom, peppercorns, coriander, and bay leaf. When the spinach wilts, add the chicken, garlic, and salt. Add 1/8 cup of water, cover, and allow to cook until the chicken is tender and the water has boiled away (should be about 4 minutes).

Then, add curry powder and salt to the rice, and add 2 tablespoons of olive oil. Combine the ingredients from the frying pan, and stir. Enjoy!