Heat butter in large skillet set over medium heat; cook chicken, salt and pepper for 3 to 5 minutes or until starting to brown.
Stir in onion, carrot, ginger, garlic, turmeric and garam masala; cook for 5 to 7 minutes or until vegetables are tender and chicken is cooked.
Stir in rice, peas and 1/4 cup water. Cover and cook for 3 to 5 minutes or until rice is heated through and peas are cooked.
Divide among 4 bowls. Top each serving with dollop of yogurt; sprinkle with almonds, raisins and cilantro.
This foolproof biryani is spiced with turmeric and garam masala for an easy take on an Indian classic perfect for a weekday dinner.