Traditional Chicken Biryani Recipe

Chicken Biryani is a popular Pakistani and Indian rice dish. It is a fancy menu item often served in weddings, elegant dinner parties, special occasions and festivals. Since it is a fancy dish, it takes time to prepare it and difficult to do it right. Even the most experienced cooks can fail to reproduce the same taste each time. The key to do this right is to follow the Biryani Recipe exactly and making sure of using exactly the same proportion of ingredients each time. The hard work it takes to prepare a delicious Chicken Biryani shows the care, and devotion hence it is highly appreciated by guests and family members.

Ingredients

minced cloves garlic 2
Chopped large onions 2
vegetable oil 4 tablespoon
fresh ginger root minced 1 tablespoon
peeled and halved small potatoes 4
ground black pepper 1/2 tablespoon
salt 1 teaspoon
chili powder 1/2 teaspoon
ground cumin 1 teaspoon
ground turmeric 1/2 teaspoon
plain yogurt 2 tablespoon
peeled and chopped medium tomotoes 2
ground cardamom 1/2 teaspoon
fresh mint leaves chopped 2 tablespoon
cinnamon stick 2 inch piece 1
boneless chicken pieces cut into chunks 3 pounds

vegetable oil 2 1/2 tablespoon
Diced onion large 1
saffron powder 1 pinch
cardamom 5 pods
whole cloves 3
cinnamon stick 1 inch peice 1
teaspoon ground ginger 1/2
basmati rice 1 pound
chicken stock 4 cups
salt 1/2 tablespoon

Fry potatoes until brown, drain and reserve the potatoes In a large skillet with 2 tablespoons vegetable oil.
With remaining 2 tablespoons oil fry onion, garlic and ginger until onion is golden and soft but not brown. After that, add pepper, chilly, cumin, salt, turmeric and tomatoes. Fry it for five minutes while keep stirring constantly. Then add mint, yogurt, cardamom and cinnamon stick.
Cover it and keep cooking on low heat while occasionally stirring until tomatoes are cooked to a pulp. You should add a little hot water if the mixture starts drying up and sticking to the pan. We need a mixture that is thick and smooth once it is add the chicken pieces and coat the mixture with the chicken by stirring it.

Cover it up and cook on low heat for 30 to 40 minutes until the chicken is tender. Once the chicken is cooked there should be some thick gravy left. If the gravy is not thick, or too much gravy left, then cook for a few more minutes with the cover removed.

Wash Basmati rice with water and drain in strainer for at least 20 minutes.
heat vegetable oil in a large skillet and fry the onions until they are soft and golden.

Add cardamom, saffron, cloves, ginger, cinnamon stick and rice. Keep stirring until rice is coated with the spices.

In another medium-sized pot, heat the chicken stock and salt.
Pour the hot mixture over the rice and stir it so that the rice and mixture are properly mixed together. .

Now add potatoes and chicken mixture with the rice and mix them gently. Leave it to boil with tightly covered on very low heat and steam it for 15 to 20 minutes during which time do not lift the cover or stir.

Your chicken biryani is ready to be served add garnishing to it with Salad and Mint leaves.