Chicken Biryani

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 piece cinnamon stick , 2 inch
• 3 pounds boneless , skinless chicken pieces cut into chunks

Instructions

1. 1

   Gather all ingredients.

2. 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.

3. 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.

4. 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.

5. 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.

6. 6

   Meanwhile, make the rice: Wash rice well and drain in a colander for at least 30 minutes.

7. 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.

8. 8

   Heat stock and salt in a medium pot until hot; pour over rice and stir well.

9. 9

   Add chicken mixture and potatoes; stir gently to combine. Bring to a boil.

10. 10

    Reduce heat to very low, cover with a tight-fitting lid, and steam for 20 minutes without lifting the lid or stirring.

11. 11

    Spoon biryani onto a warm serving dish.