Delicious Chicken Biryani

Ingredients Needed

• 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

• ½ teaspoon chili powder

• ½ teaspoon ground black pepper

• ½ teaspoon ground turmeric

• 2 tablespoons plain yogurt

• 2 tablespoons chopped fresh mint leaves

• ½ teaspoon ground cardamom

• 1 (2 inch) piece cinnamon stick

• 3 pounds boneless, skinless chicken pieces cut into chunks

Rice:

• 1 pound basmati rice

• 2 ½ tablespoons vegetable oil

• 1 large onion, diced

• 5 pods cardamom

• 3 whole cloves

• 1 (1 inch) piece cinnamon stick

• ½ teaspoon ground ginger

• 1 pinch powdered saffron

• 4 cups chicken stock

• 1 ½ teaspoons salt

Instructions

Collect all the necessary ingredients.

In a large skillet, heat 2 tablespoons of oil. Fry the potatoes in the hot oil for 3 to 5 minutes until they are lightly golden. Remove and place them on a plate lined with paper towels to absorb excess oil.

Pour the remaining 2 tablespoons of oil into the skillet. Add the onions, garlic, and fresh ginger; cook and stir until the onions turn soft and golden. Then, add tomatoes, salt, cumin, chili powder, pepper, and turmeric; cook for 5 minutes, stirring frequently.

Stir in the yogurt, mint, ground cardamom, and cinnamon stick. Cover the skillet and cook over low heat, stirring occasionally, until the tomatoes break down into a thick pulp. If the mixture becomes too dry or starts to stick to the pan, add a bit of hot water as needed.

Add the chicken and stir to coat well. Cover and cook on very low heat for 35 to 45 minutes, until the chicken becomes tender. The sauce should be very thick by the end of the cooking process. If needed, uncover and cook for a few more minutes to reduce the gravy.

In the meantime, prepare the rice: Rinse the rice thoroughly and let it drain in a colander for at least 30 minutes.

Heat oil in a large skillet. Add the onions and cook, stirring, until golden. Then add the cardamom pods, cloves, cinnamon stick, ground ginger, and saffron. Stir in the rice until it’s evenly coated with the spices.

Heat the stock and salt in a medium-sized pot until hot, then pour it over the rice and stir thoroughly.

Add the chicken mixture and potatoes to the rice, stirring gently to combine. Bring the mixture to a boil.

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

Transfer the biryani onto a warm serving platter.

Recipe Tip

Nutritional Information (per serving)