chicken biryani

Name: chicken biryani
Prep time: 30 min
Cook time: 80 min
Total time: 110 min
Yield: 6
Cuisine: Indian
Ingredients: 6 ½ tbsp Vegetable Oil (4 tablespoons vegetable oil, divided + 2.5 tablespoons vegetable oil); 4 tbsp White Potatoes (4 small white potatoes, peeled and halved); 2 cup Yellow Onion (2 large yellow onions, finely chopped + 1 large yellow onion, diced); 2 cloves Garlic (2 cloves garlic, minced); 1 tbsp Ginger (1 tablespoon minced fresh ginger root); 2 pieces Peeled Plum Tomatoes (2 medium plum tomatoes, peeled and chopped); 2 ½ tsp Table Salt (1 teaspoon table salt + 1.5 teaspoons table salt); 1 tsp Cumin Powder (1 teaspoon cumin powder); ½ tsp Chili Powder (0.5 teaspoon chili powder); ½ tsp Black Pepper (0.5 teaspoon ground black pepper); ½ tsp Ground Turmeric (0.5 teaspoon ground turmeric); 2 tbsp Yogurt (2 tablespoons plain yogurt); 2 tbsp Mint (2 tablespoons chopped fresh mint leaves); ½ tsp Ground Cardamom (0.5 teaspoon ground cardamom); 0.83 cup Cinnamon Sticks (1 (2 inch) piece cinnamon stick + 1 (1 inch) piece cinnamon stick); 3 lb Chicken Pieces (3 pounds boneless, skinless chicken pieces cut into chunks); 1 lb Basmati Rice (1 pound basmati rice); 5 tbsp Cardamom (5 pods cardamom); 3 cloves Cloves (3 whole cloves); ½ tsp Ginger Powder (0.5 teaspoon ground ginger); 2 tbsp Saffron (1 pinch powdered saffron); 4 cup Chicken Stock (4 cups chicken stock)

110 minIndian

Servings6

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Ingredients

For 6 servings

Vegetable Oil6 ½ tbsp · 4 tablespoons vegetable oil, divided + 2.5 tablespoons vegetable oil
White Potatoes4 tbsp · 4 small white potatoes, peeled and halved
Yellow Onion2 cup · 2 large yellow onions, finely chopped + 1 large yellow onion, diced
Garlic2 cloves · 2 cloves garlic, minced
Ginger1 tbsp · 1 tablespoon minced fresh ginger root
Peeled Plum Tomatoes2 pieces · 2 medium plum tomatoes, peeled and chopped
Table Salt2 ½ tsp · 1 teaspoon table salt + 1.5 teaspoons table salt
Cumin Powder1 tsp · 1 teaspoon cumin powder
Chili Powder½ tsp · 0.5 teaspoon chili powder
Black Pepper½ tsp · 0.5 teaspoon ground black pepper
Ground Turmeric½ tsp · 0.5 teaspoon ground turmeric
Yogurt2 tbsp · 2 tablespoons plain yogurt
Mint2 tbsp · 2 tablespoons chopped fresh mint leaves
Ground Cardamom½ tsp · 0.5 teaspoon ground cardamom
Cinnamon Sticks0.83 cup · 1 (2 inch) piece cinnamon stick + 1 (1 inch) piece cinnamon stick
Chicken Pieces3 lb · 3 pounds boneless, skinless chicken pieces cut into chunks
Basmati Rice1 lb · 1 pound basmati rice
Cardamom5 tbsp · 5 pods cardamom
Cloves3 cloves · 3 whole cloves
Ginger Powder½ tsp · 0.5 teaspoon ground ginger
Saffron2 tbsp · 1 pinch powdered saffron
Chicken Stock4 cup · 4 cups chicken stock

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Steps

1gather all ingredients.
2heat 2 tablespoons of oil in a large skillet.
3fry potatoes in hot oil until lightly browned, about 3 to 5 minutes.
4remove to a paper towel-lined plate to drain; set aside.
5add remaining 2 tablespoons of oil to the skillet.
6add onions, garlic, and fresh ginger; cook and stir until onion is soft and golden.
7add tomatoes, salt, cumin, chili powder, pepper, and turmeric; cook, stirring constantly, for 5 minutes.
8stir in yogurt, mint, ground cardamom, and cinnamon stick.
9cover and cook over low heat, stirring occasionally, until tomatoes are cooked to a pulp.
10it may be necessary to add a little hot water if mixture becomes too dry and starts to stick to the pan.
11add chicken and stir well to coat.
12cover and cook over very low heat until chicken is tender, 35 to 45 minutes.
13there should only be a little very thick gravy left when chicken is finished cooking.
14if necessary cook uncovered for a few minutes to reduce the gravy.
15meanwhile, make the rice: wash rice well and drain in a colander for at least 30 minutes.
16heat oil in a large skillet.
17add onion; cook and stir until golden.
18add cardamom pods, cloves, cinnamon stick, ground ginger, and saffron; stir in rice until coated with spices.
19heat stock and salt in a medium pot until hot; pour over rice and stir well.
20add chicken mixture and potatoes; stir gently to combine.
21bring to a boil.
22reduce heat to very low, cover with a tight-fitting lid, and steam for 20 minutes without lifting the lid or stirring.
23spoon biryani onto a warm serving dish.