Chicken Biryani

Recipe View 0 mins 1. Gather all ingredients.

Recipe View 5 mins 2. Heat 2 tablespoons of oil in a large skillet over medium heat. Fry potatoes until lightly browned, about 3-5 minutes. Remove to a paper towel-lined plate to drain; set aside.

Recipe View 12 mins 3. Add the remaining 2 tablespoons of oil to the skillet. Add finely chopped onions, minced garlic, and fresh ginger. Cook and stir until the onion is soft and golden, approximately 5-7 minutes. Add the chopped tomatoes, 1 teaspoon of salt, ground cumin, chili powder, black pepper, and turmeric. Cook, stirring constantly, for about 5 minutes, until the tomatoes begin to break down.

Recipe View 25 mins 4. Stir in the yogurt, fresh mint leaves, ground cardamom, and the 2-inch cinnamon stick. Cover the skillet and cook over low heat, stirring occasionally, until the tomatoes are cooked to a pulp, about 10-15 minutes. If the mixture becomes too dry, add a little hot water to prevent sticking.

Recipe View 1 hrs 20 mins 5. Add the chicken pieces to the skillet and stir well to coat them evenly with the spice mixture. Cover and cook over very low heat until the chicken is tender, approximately 35-45 minutes. The gravy should be thick. If necessary, cook uncovered for a few minutes to reduce any excess liquid.

Recipe View 30 mins 6. While the chicken is cooking, prepare the rice: Wash the basmati rice thoroughly and drain in a colander for at least 30 minutes to remove excess starch.

Recipe View 12 mins 7. Heat 2.5 tablespoons of vegetable oil in a large skillet or pot. Add the diced onion and cook until golden brown, about 5-7 minutes. Add cardamom pods, cloves, 1-inch cinnamon stick, and ground ginger. Stir in the drained rice until it is well-coated with the spices.

Recipe View 5 mins 8. In a separate pot, heat the chicken stock and 1.5 teaspoons of salt until hot. Pour the hot stock over the rice and stir well to combine.

Recipe View 2 mins 9. Add the cooked chicken mixture and fried potatoes to the rice. Stir gently to distribute the chicken and potatoes evenly throughout the rice. Bring the mixture to a boil.

Recipe View 20 mins 10. Reduce the heat to very low, cover the pot with a tight-fitting lid, and steam for 20 minutes without lifting the lid or stirring. This allows the rice to cook perfectly and absorb all the flavors.

Recipe View 5 mins 11. Once the steaming is complete, remove from heat and let it rest for 5-10 minutes. Gently fluff the biryani with a fork before serving. Spoon the Chicken Biryani onto a warm serving dish and garnish with fresh cilantro or mint, if desired.