Begin by washing the basmati rice until the water runs clear. Combine 1 cup of rice with 2 cups of water. Add a pinch of saffron threads to the water along with ½ teaspoon of salt. Bring the water to a rolling boil and cover. Do not remove the lid for 20 minutes.
Chop the chicken into cubes. Heat 2 tablespoons of olive oil over medium-high heat and add the cubed chicken. Cook until browned and no longer pink on the inside. Remove from the pan and set aside.
In the same pan, add 1 tablespoon of olive oil, followed by ½ cup sliced red onion, ½ cup sliced white onion, ½ cup chopped tomatoes, ½ cup chopped peppers, and minced garlic. Saute until the onions are caramelized.
Add the curry powder, cinnamon, 1 tablespoon of chopped green chile peppers, and fresh ginger. Pour in 8 oz plain Greek yogurt and reduce the heat to medium. Stir well until the yogurt has mixed with the spices and onions.
Place the chicken back into the pan with the biryani sauce and stir in the golden raisins. When the rice is done cooking, fluff it with a fork and transfer it to the skillet with the chicken biryani.
Cook until the rice is just beginning to brown on the bottom, taking care to stir every so often to avoid burning.
When the rice has absorbed some of the yogurt, remove from heat, and serve right away alongside naan and momos. Sprinkle with crushed cashews and cilantro for garnish. Enjoy!