Chicken Biryani

This recipe appeared in Of Rice and Men in our Spring 2024 issue.

Chicken Biryani

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Course Main

Cuisine Chicken

Ingredients

  

Chicken

• 4 tbsp vegetable oil, divided
• 4 small potatoes, peeled and halved
• 2 large onions, finely chopped
• 2 clove garlic, minced
• 1 tbsp minced fresh ginger root
• 2 medium tomatoes, peeled and chopped
• 1 tsp salt
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1/2 tsp ground black pepper
• 1/2 tsp ground turmeric
• 2 tbsp plain yogurt
• 2 tbsp chopped fresh mint leaves
• 1/2 tsp ground cardamom
• 1 2-inch piece of cinnamon stick
• 3 lb boneless, skinless chicken pieces, cut into chunks

Rice

• 1 lb basmati rice
• 2 1/2 tbsp ghee
• 1 large onion, diced
• 5 pods cardamom
• 3 whole cloves
• 1 1-inch piece of cinnamon stick
• 1/2 tsp ground ginger
• 1 pinch powdered saffron
• 4 tbsp chicken stock
• 1 1/2 tsp salt

Instructions

 

• Heat 2 tablespoons of ghee in a large skillet. Fry potatoes in hot oil until lightly browned, about 3 to 5 minutes. Remove to a paper towel-lined plate to drain; set aside. 
• Add the remaining 2 tablespoons of ghee to the skillet. Add onions, garlic, and fresh ginger; cook and stir until onion is soft and golden. Add tomatoes, salt, cumin, chili powder, pepper, and turmeric; cook, stirring constantly, for 5 minutes. 
• Stir in yogurt, mint, ground cardamom, and cinnamon stick. Cover and cook over low heat, stirring occasionally, until tomatoes are cooked to a pulp. It may be necessary to add a little hot water if the mixture becomes too dry and starts to stick to the pan. 
• Add chicken and stir well to coat. Cover and cook over very low heat until the chicken is tender, 35 to 45 minutes. There should only be a little very thick gravy left when the chicken is finished cooking. If necessary, cook uncovered for a few minutes to reduce the gravy.
• Meanwhile, make the rice: Wash rice well and drain in a colander for at least 30 minutes. 
• Heat oil in a large skillet. Add onion; cook and stir until golden. Add cardamom pods, cloves, cinnamon stick, ground ginger, and saffron; stir in rice until coated with spices. 
• Heat stock and salt in a medium pot until hot; pour over rice and stir well. Add chicken mixture and potatoes; stir gently to combine. Bring to a boil. 
• Reduce heat to very low, cover with a tight-fitting lid, and steam for 20 minutes without lifting the lid or stirring. 

  When done, stir and serve.