Magazine Klepto - Chicken Biryani

So it's Friday and It's been a busy week. What else is new. Eating healthy is really important to me (what else is new) so, I like to keep an arsenal of quick recipes on hand. Something that I have the ingredients already on hand and can be made with little fuss. I am also an evil magazine stealer. I am a magazine klepto. Watch out doctor's offices every where. Usually I will just rip out a page or two, but I have been known to abscond with the whole thing. Case in point - People magazine Hottest guy of the year issue. The Hugh Jackman year magically disappeared from my dentist's office into my bag.
Last week I was at my primary care doctor's office waiting to have my poor hacking chest looked at, and was flipping through the Ladie's Home Journal. Rip.... out comes a recipe. Pop... into my bag. Why buy a whole magazine when you only want one page of it.
To make up for my deficiency I will share this one, along with my alterations. If you like spicy you will like this. It uses only one pot!!

Easy Chicken Biryani

1 1/2 cups basmati rice
2 tbsp trans fat free margarine
1 medium onion, sliced
2 large carrrots, sliced
1 bay leaf
1/4 tsp ground cardamom
3/4 tsp ground cinnamon
3/4 tsp turmeric
(salt is omitted - there is salt in the broth and the curry paste- who needs more)
1 1/2 pounds chicken tenders or chicken breast cut into pieces
1/2 cup raisins (i was missing these - came out fine without)
3 cups low sodium chicken broth
3/4 cups frozen peas, thawed
1/2 cup almonds

Heat margarine in dutch oven over medium heat and add the onion, carrots and bay leaf, cook until soft, about 10 minutes. stir in the spices, chicken and curry paste and cook until aromatic, about 2 minutes. Stir in rice, raisins and broth. Cover, increase heat and bring to a boil. Reduce heat and simmer until chicken is done - 15-18 minutes. Uncover and cook until liquid is gone, about 5 minutes and let stand for 10 minutes.
Stir in the peas. Top with almonds.
Makes 6-8 servings.