Chicken Biryani Recipe

Ingredients for chicken mixture:

    Chicken - boneless, skinless chunks

    Oil - 4 tablespoon

    Potato - 2 no's  

    Onions - 2 no's chopped

    Tomato - 2 no's chopped

    Garlic - 2 cloves minced

    Ginger - 1inch. minced

    Red chili powder - 1/2 teaspoon

    Black pepper powder - 1/2 teaspoon

    Turmeric - 1/2 teaspoon

    Cumin seeds - 1 teaspoon

    Cardamom  powder - 1 teaspoon

    Cinnamon - 1 stick

    Curd - 2 tablespoon

    Mint leaves - 2 tablespoon chopped

    Salt to taste

Ingredients for rice:

    Basmati rice  - 1/2 Kg

    Chicken stock - 4 cup

    Oil - 2 tablespoon

    Onion - 1 no.

    Saffron - A pinch

    Cardamom - 3 no's

    Cloves - 3 no's

    Cinnamon  - 1 stick

    Ginger - 1/2 teaspoon

    Salt to taste

Method for Chicken Biryani:

• Heat the oil in a large skillet fry potatoes until brown, drain and keep aside.
• Fry onion, garlic and ginger 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.
• 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,
• There should only be a little very thick gravy left when chicken is finished cooking.
• Wash rice well and drain in colander for at least 30 minutes.
• Heat oil In a large skillet 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.
• 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 and bring to boil.
• Cover the saucepan tightly, turn heat to very low and steam for 30 minutes.
• Do not lift lid or stir while cooking.

Enjoy hot Chicken Biryani.