Chicken Biryani Recipe

Chicken biryani, a delectable Pakistani/Indian rice dish, is usually reserved for weddings, gatherings, and Ramadan. It takes time to prepare, but it's worth it. Basmati rice is best for biryani.

– 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 leave – ½ teaspoon ground cardamom – 1 (2 inch) piece cinnamon stick – 3 pounds boneless, skinless chicken pieces cut into chunk




Collect ingredients.Heat 2 tablespoons oil in a big skillet. Fry potatoes for 3–5 minutes in heated oil until gently browned. Drain on a paper towel-lined dish and put aside.

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STEP  1 .

Remaining 2 tablespoons oil in skillet. Stir onions, garlic, and fresh ginger till soft and golden. While stirring, cook tomatoes, salt, cumin, chili powder, pepper, and turmeric for 5 minutes.

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Adding mint, yogurt, ground cardamom, and cinnamon stick. Cover and cook tomatoes to pulp on low, stirring occasionally. Little boiling water if mixture turns dry and adheres to pan.

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Coat chicken. Cover and simmer chicken 35–45 minutes over low heat. Only a little thick gravy should remain after boiling chicken. Cooking uncovered for a few minutes reduces gravy.

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Make rice: Drain in a colander for 30 minutes.Heat large skillet oil. Heat and saute onion till golden. Cover rice with cardamom pods, cloves, cinnamon stick, broken ginger, and saffron.

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Heat stock and salt in a medium pot; add rice and stir.Mix chicken mixture and potatoes gradually. Bring to boil.Steam for 20 minutes without stirring on extremely low heat with a tight lid.

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832Calories 35gFat 79gCarbs 48gProtein 

See also

Red Lentil Curry Recipe