Chicken Biryani
Serves: 3
Eda Schinner
1 January 1970
Based on User reviews:
56
Spice
47
Sweetness
55
Sourness
39
mins
Prep time (avg)
5
Difficulty
Ingredients:
2.5 tbsps
Vegetable Oil4 small
Potatoes (peeled and halved)2 large
Onion (finely chopped)2 cloves
Garlic (minced)1 tbsp
Ginger Root (minced fresh)1 tsp
Chili Powder1 tsp
Ground Black Pepper1 tsp
Ground Turmeric1 tsp
Ground Cumin1.5 tsps
Salt2 medium
Tomatoes (peeled and chopped)2 tbsps
Plain Yogurt1 tsp
Ground Cardamom1 large
Onion (diced)1 pinch
Saffron (powdered)1 tsp
Ground Ginger450 g
Basmati Rice4 cups
Chicken StockDirections:
1
In a large skillet, in 2 tablespoons vegetable oil (or ghee) fry potatoes until brown, drain and reserve the potatoes
2
Add remaining 2 tablespoons oil to the skillet and fry onion, garlic and ginger until onion is soft and golden
3
Add chili, pepper, turmeric, cumin, salt and the tomatoes
4
Fry, stirring constantly for 5 minutes
5
Add yogurt, mint, cardamom and cinnamon stick
6
Cover and cook over low heat, stirring occasionally until the tomatoes are cooked to a pulp
7
It may be necessary to add a little hot water if the mixture becomes too dry and starts to stick to the pan
8
When the mixture is thick and smooth, add the chicken pieces and stir well to coat them with the spice mixture
9
Cover and cook over very low heat until the chicken is tender, approximately 35 to 45 minutes
10
There should only be a little very thick gravy left when chicken is finished cooking
11
If necessary cook uncovered for a few minutes to reduce the gravy
12
Wash rice well and drain in colander for at least 30 minutes
13
In a large skillet, heat vegetable oil (or ghee) and fry the onions until they are golden
14
Add saffron, cardamom, cloves, cinnamon stick, ginger and rice
15
Stir continuously until the rice is coated with the spices
16
In a medium-size pot, heat the chicken stock and salt
17
When the mixture is hot pour it over the rice and stir well
18
Add the chicken mixture and the potatoes; gently mix them into the rice
19
Bring to boil
20
Cover the saucepan tightly, turn heat to very low and steam for 20 minutes
21
Do not lift lid or stir while cooking
22
Spoon biryani onto a warm serving dish