Ingredients:
- 4 tablespoons vegetable oil/ ghee
- 4 small potatoes, peeled
- 2 large onions, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon minced fresh ginger root
- 1/2 teaspoon chilli powder
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon salt 2 medium tomatoes, peeled and chopped
- 2 tablespoons plain yoghurt
- 2 tablespoons chopped fresh mint leaves
- 1/2 teaspoon ground cardamom
- 1 (2 inches) piece cinnamon stick
- 3 pounds boneless chicken pieces cut into chunks
- 2 1/2 tablespoons vegetable oil
- 1 large onion, diced
- 1 pinch powdered saffron
- 5 pods cardamom
- 3 whole cloves
- 1 piece cinnamon stick
- 1/2 teaspoon ground ginger
- 1 pound basmati rice
- 4 cups chicken stock
- 1 1/2 teaspoons salt
Instructions:
- In a large pan heat 2 tablespoons oil or ghee and fry potatoes until brown and keep aside.
- In another pan heat, 2 tablespoons oil and fry the onion until it is soft and golden.
- Add garlic, ginger, chilli, pepper, turmeric, cumin, salt, tomatoes and stirring constantly.
- Add yoghurt, mint, cardamom and cinnamon stick.
- Cover and cook over low heat, stirring continuously until the tomatoes are cooked to a pulp.
- Add a little hot water if the mixture becomes too dry.
- Add the chicken pieces and coat them with the spice mixture.
- Cover and cook over very low heat until the chicken is tender.
- Cook uncovered for a few minutes to reduce the gravy.
- Wash rice and soak for 20 to 30 minutes.
- In a large saucepan, heat oil and fry the onions until they are golden.
- Add saffron, cardamom, cloves, cinnamon stick, ginger. Add the rice and Stir continuously until the rice is coated with the spices.
- Heat the chicken stock and salt in a medium-size pan and pour it over the rice and stir well.
- Add the Potatoes and chicken mixture to the rice.Mix it well. Bring to boil and cover the saucepan tightly, steam for 20 minutes in low heat.
- Off the flame and garnish Chicken biryani with fresh chopped coriander leaves
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