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Chicken Biryani
Chicken Biryani
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Prep Time:
30 minutes
Cook Time:
80 minutes
Total Time:
110 minutes
Succulent chicken in a creamy, spicy blend of onions, garlic, tomatoes, and aromatic spices - the classic South Asian dish, chicken biryani.
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 ground cumin
  • 0.5 teaspoon chili powder
  • 0.5 teaspoon ground black pepper
  • 0.5 teaspoon ground turmeric
  • 2 tablespoons plain yogurt
  • 2 tablespoons chopped fresh mint leaves
  • 0.5 teaspoon ground cardamom
  • 1 (2 inch) piece cinnamon stick
  • 3 pounds boneless, skinless chicken pieces cut into chunks
  • 1 pound basmati rice
  • 2.5 tablespoons vegetable oil
  • 1 large onion, diced
  • 5 pods cardamom
  • 3 whole cloves
  • 1 (1 inch) piece cinnamon stick
  • 0.5 teaspoon ground ginger
  • 1 pinch powdered saffron
  • 4 cups chicken stock
Instructions:
  • Assemble all your ingredients.
  • In a large skillet, heat 2 tablespoons of oil until sizzling. Fry potatoes until golden brown, 3 to 5 minutes. Transfer to a paper towel-lined plate to drain, and set aside.
  • Pour in the remaining 2 tablespoons of oil into the skillet. Saute onions, garlic, and fresh ginger until the onions are soft and golden. Add tomatoes, salt, cumin, chili powder, pepper, and turmeric. Cook and stir constantly for 5 minutes.
  • Combine yogurt, fresh mint, ground cardamom, and a cinnamon stick into the mixture. Simmer gently covered on low heat, stirring occasionally until the tomatoes break down into a pulp. Add a splash of hot water if needed to prevent sticking.
  • Coat the chicken well by stirring it in. Cook covered over very low heat until the chicken is tender, 35 to 45 minutes. Aim for a small amount of thick gravy remaining at the end of cooking. If needed, cook uncovered briefly to thicken the gravy.
  • Prepare the rice by thoroughly rinsing it and letting it drain in a colander for a minimum of 30 minutes.
  • In a large skillet, heat oil until shimmering. Saute onion until golden brown. Add cardamom pods, cloves, cinnamon stick, ground ginger, and saffron. Stir in the rice until well coated with the aromatic spices.
  • Warm up the stock and salt in a pot until steaming; then pour it over the rice and mix thoroughly.
  • Combine the chicken mixture and potatoes, gently stirring together. Allow the mixture to come to a boil.
  • Lower the heat to a gentle simmer, tightly cover the pot, and allow it to steam undisturbed for 20 minutes.
  • Transfer the biryani onto a warm serving dish.

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