Hard Chinese Dinner

Chicken Biryani

Name: Chicken Biryani
Prep time: 45 min
Cook time: 144 min
Total time: 189 min
Yield: 4 servings
Cuisine: Chinese
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

Total Time

3h 9m

45m prep · 144m cook

Servings

4 people

Rating

—

Difficulty

Hard

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

Instructions

1

Gather all ingredients.
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

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

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

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

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

Heat stock and salt in a medium pot until hot; pour over rice and stir well.
9

Add chicken mixture and potatoes; stir gently to combine. Bring to a boil.
10

Reduce heat to very low, cover with a tight-fitting lid, and steam for 20 minutes without lifting the lid or stirring.
11

Spoon biryani onto a warm serving dish.