Chicken Biryani

Traditionally given only on rare occasions like weddings, celebrations, or festivals like Ramadan, chicken biryani is a delectable rice dish from Pakistan-India. Although preparing it takes some time, the effort is well worth it. Basmati is the best type of rice to use for biryani.


  • 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
  • ½ teaspoon chili powder
  • ½ teaspoon ground black pepper
  • ½ teaspoon ground turmeric
  • 2 tablespoons plain yogurt
  • 2 tablespoons chopped fresh mint leaves
  • ½ teaspoon ground cardamom
  • 1 (2 inch) piece cinnamon stick
  • 3 pounds boneless, skinless chicken pieces cut into chunks


  • 1 pound basmati rice
  • 2 ½ tablespoons vegetable oil
  • 1 large onion, diced
  • 5 pods cardamom
  • 3 whole cloves
  • 1 (1 inch) piece cinnamon stick
  • ½ teaspoon ground ginger
  • 1 pinch powdered saffron
  • 4 cups chicken stock
  • 1 ½ teaspoons salt


Step 1.

assemble all of the components.

Step 2.

Grease a big skillet with two teaspoons of oil. Heat up the oil and fry the potatoes for 3 to 5 minutes, or until they are gently browned. Take off and place on a plate covered with paper towels to drain; reserve.

Step 3.

potatoes are cooked in heated oil until they are just starting to brown, and then they are drained on a dish covered with paper towels.

Step 4.

The skillet should now contain the final two teaspoons of oil. Stir and simmer until the onion turns soft and golden, after adding the garlic and fresh ginger. Stir continuously for 5 minutes after adding the tomatoes, chili powder, cumin, salt, pepper, and turmeric.

Step 5.

To the skillet, add the onions, garlic, ginger, tomatoes, and seasonings; stir continuously.

Step 6.

Add the yogurt, cinnamon stick, mint, and ground cardamom. Once the tomatoes are reduced to a pulp, cover and simmer over low heat, stirring from time to time. If mixture gets too dry and begins to adhere to the pan, you might need to add a little boiling water.

Step 7.

Add yogurt, cinnamon stick, mint, ground cardamom, and hot water to skillet and cook until tomatoes become pulpy.

Step 8.

To coat, add chicken and stir thoroughly. Cook the chicken for 35 to 45 minutes with a lid on over very low heat, or until it is tender. When the chicken is cooked through, there should be very little left in the way of rich gravy. Reduce the gravy by cooking uncovered for a few minutes, if needed.

Step 9.

Prepare the rice in the interim: After thorough washing, let rice sit in a colander for at least half an hour.

Step 10.

rice in a colander after washing and draining.

Step 11.

In a large skillet, heat the oil. Cook and sauté the onion until it turns golden. Stir in the ground ginger, saffron, cinnamon stick, cloves, and cardamom pods. Stir until the rice is covered in spices.

Step 12.

When the rice is added, it is combined with onions, cardamom pods, cloves, cinnamon stick, ground ginger, and saffron, and stirred until the rice is covered with spices.

Step 13.

Place the rice in a medium pot with the heated broth and salt; mix thoroughly.

Step 14.

Pour stock over rice and thoroughly stir.

Step 15.

Stir gently to blend the potatoes and chicken mixture. Heat till boiling.

Step 16.

Simmer on very low heat for 20 minutes without opening the lid or stirring, covered with a tight-fitting lid.

Step 17.

Transfer the biryani to a warm serving plate.



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