Chicken Biryani

2 Tbsp. vegetable oil
6 bone-in, skinless chicken thighs, about 5 oz each
1 tsp. salt
1/8 tsp. black pepper
1 large onion, chopped
3 cloves garlic, chopped
2 cups white long-grain rice
1 can (14 1/2 oz) reduced-sodium chicken broth
1 Tbsp. garam masala
1/2 tsp. ground ginger
1 package (10 oz) frozen peas and carrots, thawed
1/4 cup cilantro (optional)
1/4 cup cashews, coarsely chopped (optional)

Directions
Heat oil in a large skillet over meduium-high heat. Season chicken with 1/4 tsp of the salt and the black pepper. Cook chicken 4 minutes per side. Remove to a plate.

Add onion to skillet and cook 3 minutes; add garlic and cook 1 minute. Stir in rice, broth, 2 cups water, garam masala, ginger and remaining 3/4 tsp salt. Scrape up any browned bits from bottom of skillet. Return chicken and any accumulated juices to skillet. Simmer on medium-low, covered, for 20 minutes or until all liquid is absorbed. Stir in peas and carrots; cook for an additional 5 minutes

To serve, garnish with cilantro and cashews
Makes 6 servings