Chicken Biriany



Indian Biriany_Image

Hyderabadi chicken biryani is an aromatic, mouth watering and authentic Indian dish with succulent chicken in layers of fluffy rice, fragrant spices and fried onions. It is easier than most recipes while retaining the original taste and presented step by step. Cook like a native but with more ease!

Ingredients


Steps:

  1. Heat 2 tablespoons oil in a large skillet. Fry potatoes in hot oil until brown. Remove to a paper towel-lined plate to drain and set aside.
  2. Add remaining 2 tablespoons oil to the skillet and fry onions, garlic, and fresh ginger until onion is soft and golden. Add chili, pepper, turmeric, cumin, salt, and tomatoes. Fry, stirring constantly, for 5 minutes. Stir in yogurt, mint, ground cardamom, and cinnamon stick. Cover and cook over low heat, stirring occasionally, until the 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.
  3. When mixture is thick and smooth, add chicken and stir well to coat. Cover and cook over very low heat until 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.
  4. To prepare rice: Wash rice well and drain in colander for at least 30 minutes.
  5. Heat stock and salt in a medium pot. When the mixture is hot, pour it over the rice and stir well. Add the chicken mixture and potatoes; gently mix them into the rice. Bring to boil. Cover the saucepan tightly, turn heat to very low, and steam for 20 minutes. Do not lift lid or stir while cooking. Spoon biryani onto a warm serving dish.

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