Chicken biryani is a delicious Pakistani/Indian rice dish that's typically reserved for special occasions such as weddings, parties, or holidays such as Ramadan. It has a lengthy preparation, but the work is definitely worth it. For biryani, basmati rice is the ideal variety to use.
Ingredients
- 4 tablespoons vegetable oil , divided
- 4 small potatoes , peeled and halved
- 2 large onions , finely chopped
- 2 cloves garlic , minced
- 1 tablespoon minced fresh ginger root
- 2 medium tomatoes , peeled and chopped
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 0.5 teaspoons chili powder
- 0.5 teaspoons ground black pepper
- 0.5 teaspoons ground turmeric
- 2 tablespoons plain yogurt
- 2 tablespoons chopped fresh mint leaves
- 0.5 teaspoons ground cardamom
- 1 , 2 inch
- 3 pounds boneless , skinless chicken pieces cut into chunks
Instructions
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1
Gather all ingredients.
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2
Heat 2 tablespoons of oil in a large skillet. Fry potatoes in hot oil until lightly browned, about 3 to 5 minutes. Remove to a paper towel-lined plate to drain; set aside.
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3
Add remaining 2 tablespoons of oil to the skillet. Add onions, garlic, and fresh ginger; cook and stir until onion is soft and golden. Add tomatoes, salt, cumin, chili powder, pepper, and turmeric; cook, stirring constantly, for 5 minutes.
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4
Stir in yogurt, mint, ground cardamom, and cinnamon stick. Cover and cook over low heat, stirring occasionally, until tomatoes are cooked to a pulp. It may be necessary to add a little hot water if mixture becomes too dry and starts to stick to the pan.
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5
Add chicken and stir well to coat. Cover and cook over very low heat until chicken is tender, 35 to 45 minutes. There should only be a little very thick gravy left when chicken is finished cooking. If necessary cook uncovered for a few minutes to reduce the gravy.
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6
Meanwhile, make the rice: Wash rice well and drain in a colander for at least 30 minutes.
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7
Heat oil in a large skillet. Add onion; cook and stir until golden. Add cardamom pods, cloves, cinnamon stick, ground ginger, and saffron; stir in rice until coated with spices.
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8
Heat stock and salt in a medium pot until hot; pour over rice and stir well.
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9
Add chicken mixture and potatoes; stir gently to combine. Bring to a boil.
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10
Reduce heat to very low, cover with a tight-fitting lid, and steam for 20 minutes without lifting the lid or stirring.
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11
Spoon biryani onto a warm serving dish.
Nutrition Facts
Per serving
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