Recipes » Chicken » Chicken Biryani

Ingredients

• Olive Oil
• 6-8 small potatoes, peeled and halved
• 3 onions, chopped
• Garlic, minced
• 3 -4 tsp. fresh minced ginger
• 1 tsp. chili powder
• 1 tsp. ground pepper
• 1 tsp. turmeric
• 1½ tsp. ground cumin
• 1 ½ tsp. salt
• Curry powder
• Cayenne pepper
• 4-5 tomatoes, chopped
• 4 tbsp. yoghurt (or more)
• Mint, chopped, 3 tbsp.
• 2-3 tsp. ground cardamom
• 1-2 cinnamon sticks
• Chicken (4-6 lb.) Skinned, in pieces.
•  
• For Rice
• Olive oil
• 1-2 diced onions
• Saffron
• 8 cardamom pods
• 5 cloves
• 1 ½ stick cinnamon
• 1 tsp fresh or powder ginger
• raisins
• 1 lb. basmati rice
• 4 cups warm chicken stock
• salt, pepper
   

Preparation

Large skillet, heat oil, sauté potatoes until brown; drain, RESERVE

Oil, same pan, sauté onion, garlic, ginger until onion is soft and golden.

Add chili powder, pepper, turmeric, cumin, salt, curry, cayenne pepper and the tomatoes. Sauté stirring, 5 minutes,
Add yoghurt, mint, cardamom and cinnamon, COVER, low heat, stir occasionally until tomatoes are pulp. Add hot water if sticking.

When mixture is thick and smooth, add chicken pieces, stirring to coat. COVER, very low heat, 35-45 minutes till tender.
Should be very little gravy, or continue UNCOVERED to reduce. RESERVE

Wash and drain in colander RICE for 45 minutes.
Large skillet: oil, sauté onions, till golden.
Add saffron, cardamom, cloves, cinnamon, ginger, raisins and rice.
Stir to coat.

Add heated chicken stock, salt, pepper. Add chicken mixture and the potatoes. Mix into rice.
COVER, low heat, simmer for 20 minutes.