Chicken Biryani

Name: Chicken Biryani
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4 serving(s)
Ingredients: 22.18 ml ghee; 2 small potatoes, peeled and halved; 1 large purple onion, finely chopped; 1 garlic clove, minced; 6.16 ml minced fresh gingerroot; 1.23 ml chili powder; 1.23 ml ground black pepper; 1.23 ml ground turmeric; 2.46 ml ground cumin; 2.46 ml salt; 1 medium tomatoes, peeled and chopped; 12.32 ml plain yogurt; 12.32 ml chopped fresh mint leaves; 1.23 ml ground cardamom; 1 cinnamon stick; 907.18 g chicken pieces, boneless, skinless, cut into chunks; 14.79 ml ghee; 1 large onion, diced; 2 strands saffron; 2 cardamom pods; 1 whole clove; 1 cinnamon stick; 1.23 ml ground ginger; 198.44 g basmati rice; 473.18 ml chicken stock; 3.69 ml salt

Submitted by MummaKat

"This recipe is a lot of work, but is definitely worth it. Chopping everything in advance makes it go smoother. Ghee is butter that has been slowly melted so that the milk solids and golden liquid have been separated. Vegetable oil can be used but ghee gives a more authentic taste"

Download

Ready In:: 1hr 30mins
Ingredients:: 26
Serves:: 4

ingredients

22.18 ml ghee
2 small potatoes, peeled and halved
1 large purple onion, finely chopped
1 garlic clove, minced
6.16 ml minced fresh gingerroot
1.23 ml chili powder
1.23 ml ground black pepper
1.23 ml ground turmeric
2.46 ml ground cumin
2.46 ml salt
1 medium tomatoes, peeled and chopped
12.32 ml plain yogurt
12.32 ml chopped fresh mint leaves
1.23 ml ground cardamom
1 cinnamon stick
907.18 g chicken pieces, boneless, skinless, cut into chunks
14.79 ml ghee
1 large onion, diced
2 strands saffron
2 cardamom pods
1 whole clove
1 cinnamon stick
1.23 ml ground ginger
198.44 g basmati rice
473.18 ml chicken stock
3.69 ml salt

directions

In a large skillet, fry potatoes in ghee until brown. Remove and reserve the potatoes. Add onion, garlic and ginger to the skillet, fry until onion is soft and golden. Add chili, pepper, turmeric, cumin, salt and the tomatoes. Fry, stirring constantly for 5 minutes. Add yogurt, mint, cardamom and cinnamon stick. Cover and cook over low heat, stirring occasionally until the tomatoes are cooked to a pulp. It may be necessary to add a little hot water if the mixture becomes too dry and starts to stick to the pan.
When the mixture is thick and smooth, add the chicken pieces and stir well to coat them with the spice mixture. Cover and cook over very low heat until the chicken is tender, approximately 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.
Wash rice well and drain in colander for at least 30 minutes.
In a large skillet, heat ghee and fry the onions until they are golden. Add saffron, cardamom, cloves, cinnamon stick, ginger and rice. Stir continuously until the rice is coated with the spices.
In a medium-size pot, heat the chicken stock and salt. When the mixture is hot pour it over the rice and stir well. Add the chicken mixture and the potatoes; gently mix them into the rice. Bring to boil. Cover the saucepan tightly, turn heat to very low and steam for 20 minutes. Do not lift lid or stir while cooking. Spoon biryani onto a warm serving dish.