Chicken Biryani

2 tsp. canola oil
1 pound skinless, boneless chicken breast, cut into 1 inch pieces
1 cup chopped onion (about 1 medium onion)
1 tsp minced fresh ginger
3/4 tsp ground cumin
1/2 tsp salt
2 garlic cloves, minced
2 cups chopped plum tomato (about 2)
1 bag masamati rice
1/3 cup golden raisins
1 can chicken broth
1/4 cup chopped fresh cilantro
4 lime wedges

Heat oil in a large non-stick skillet over medium high heat. Add chicken to pan. Saute 3 minutes. Add onion, saute 3 minutes. Add ginger, cumin, salt, and garlic. Saute 30 seconds. Add tomato, rice, raisins, and broth. Bring to a boil. Cover, reduce heat, and simmer 15 minutes or until rice is tender. Stir in cilantro. Serve with lime wedges.