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

INGREDIENTS

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INSTRUCTION

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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STEP 2.

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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STEP 3.

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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STEP 4.

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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STEP 5.

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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STEP 6.

Nutrition 

832Calories 35gFat 79gCarbs 48gProtein 

See also

Red Lentil Curry Recipe