Chicken Biryani Recipe

 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.

Prep Time:

30 mins

Cook Time:

1 hrs 20 mins

Total Time:

1 hrs 50 mins

Servings:

6

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

• 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

• Directions

  1. 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.

  2. 1. 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. 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.
• 2. 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.
  3. Meanwhile, make the rice: Wash rice well and drain in a colander for at least 30 minutes

  4. 1. 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.

     2. Heat stock and salt in a medium pot until hot; pour over rice and stir well. Add chicken mixture and potatoes; stir gently to combine. Bring to a boil. Reduce heat to very low, cover with a tight-fitting lid, and steam for 20 minutes without lifting the lid or stirring. Spoon biryani onto a warm serving dish.

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        Tips

        You can use ghee instead of vegetable oil for a more authentic taste.

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