Maharaja Restaurant Chicken Biryani

1/2 cup vegetable oil (divided)
4 medium onions, chopped (divided)
2 tablespoons finely minced garlic
1 piece (1-inch) fresh ginger, peeled and finely minced
1/4 teaspoon salt
2 teaspoons cayenne pepper (for medium hotness), or to taste
1/2 teaspoons ground cumin
1/2 teaspoon ground coriander
1 tomato, chopped
1 whole boneless, skinless chicken breast, cut in 1-inch pieces
1 bell pepper, cored, chopped
7 to 8 broccoli tops
12 to 14 cashew halves
1/2 teaspoon garam masala
1/2 teaspoon ground turmeric
1 tablespoon water
1 1/2 cups uncooked long-grain rice or basmati rice, cooked according to package directions (4 1/2 cups cooked rice)
Fresh cilantro for garnish

In medium skillet, heat half the oil. Add half the chopped onions, the garlic, ginger, salt, cayenne, cumin and coriander. Cook until onions are browned. Add tomato and chicken and cook until chicken is cooked through, about 15 minutes. When done, remove from heat and cool 1 minute.

In second medium skillet, heat remaining oil. Add remaining onions, bell pepper, broccoli and cashew halves and cook 3 minutes or until vegetables are tender. Make paste by combining garam masala, turmeric and water. Add to pan and cook 3 to 4 minutes.

Combine contents of both pans in large, deep skillet. Mix, then add prepared rice and cook 2 to 3 minutes or until mixture is heated through, mixing well. Garnish with fresh cilantro. Makes 2 very large main-dish servings.

Source: Maharaja Restaurant, 1550 N. Farwell Ave. Milwaukee, Wisconsin