Chicken biryani is a traditional South Asian rice dish with tender chunks of chicken in a creamy, spicy blend of onion, garlic, tomatoes, and spices.
Preparation Time
30 mins
Cooking Time
1 hr 20 mins
Total Time
1 hr 50 mins
Calories
832 Calories
Recipe Instructions
Step 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.
Step 2
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.
Step 3
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.
Step 4
Meanwhile, make the rice: Wash rice well and drain in a colander for at least 30 minutes.
Step 5
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.
Step 6
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.
Ingredients
1 teaspoon salt
2 cloves garlic, minced
1 large onion, diced
2 tablespoons chopped fresh mint leaves
2 tablespoons plain yogurt
3 whole cloves
1 teaspoon ground cumin
2 medium tomatoes, peeled and chopped
1 tablespoon minced fresh ginger root
2 large onions, finely chopped
4 cups chicken stock
4 tablespoons vegetable oil, divided
1 (1 inch) piece cinnamon stick
4 small potatoes, peeled and halved
1 (2 inch) piece cinnamon stick
3 pounds boneless, skinless chicken pieces cut into chunks
