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Spicy Chicken Biryani

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PREP TIME
30 min
COOKING TIME
80 min
TOTAL TIME
110 min
SERVINGS
6 servings
Dinner Pakistani
Spicy Chicken Biryani
Ingredients
  • 4 tablespoons vegetable oil, divided
  • 4 small potatoes, peeled and halved
  • 2 large onions, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon minced fresh ginger root
  • 2 medium tomatoes, peeled and chopped
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon ground turmeric
  • 2 tablespoons plain yogurt
  • 2 tablespoons chopped fresh mint leaves
  • 1/2 teaspoon ground cardamom
  • 1 (2 inch) piece cinnamon stick
  • 3 pounds boneless, skinless chicken pieces cut into chunks
  • 1 pound basmati rice
  • 2 1/2 tablespoons vegetable oil
  • 1 large onion, diced
  • 5 pods cardamom
  • 3 whole cloves
  • 1 (1 inch) piece cinnamon stick
  • 1/2 teaspoon ground ginger
  • 1 pinch powdered saffron
  • 4 cups chicken stock
  • 1 1/2 teaspoons salt
Instructions
1
Gather all necessary ingredients and materials beforehand.
2
Heat 2 tablespoons of oil in a large skillet over medium-high heat. Sear potatoes in hot oil until they are lightly browned, approximately 3 to 5 minutes. Transfer the potatoes to a paper towel-lined plate to drain excess oil; set them aside for now.
3
Add an additional 2 tablespoons of oil to the skillet. Sauté onions, garlic, and fresh ginger until they are soft and golden brown. Introduce tomatoes, salt, cumin, chili powder, pepper, and turmeric into the skillet; cook, stirring constantly, for about 5 minutes.
4
Stir in yogurt, mint, ground cardamom, and a cinnamon stick into the mixture. Cover the skillet and cook over low heat, stirring occasionally, until tomatoes have broken down into a pulp. If the mixture becomes too dry and starts to stick to the pan, you may need to add a small amount of hot water.
5
Add chicken to the skillet and stir well to coat it evenly. Cover the skillet and cook over very low heat until chicken is tender, taking around 35 to 45 minutes. There should only be a small amount of thick gravy left when chicken is finished cooking. If necessary, cook the mixture uncovered for a few minutes to reduce the gravy.
6
Prepare the rice: Rinse rice thoroughly and drain it in a colander for at least 30 minutes.
7
Heat oil in a large skillet over medium-high heat. Sauté onions until they are golden brown. Introduce cardamom pods, cloves, cinnamon stick, ground ginger, and saffron into the skillet; stir in rice until it is well-coated with spices.
8
Heat stock and salt in a medium pot until hot; pour over rice and stir well to combine.
9
Add the chicken mixture and potatoes to the pot; stir gently to combine. Bring the mixture to a boil.
10
Reduce heat to very low, cover with a tight-fitting lid, and steam for 20 minutes without lifting the lid or stirring.
11
Spoon biryani onto a warm serving dish.