Indian style Chicken Biryani
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.
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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
Steps
-
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.
-
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.
-
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.
-
Meanwhile, make the rice: Wash rice well and drain in a colander for
at least 30 minutes.
-
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.
-
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.