INGREDIENTS

  • 4 tablespoons vegetable oil
  • 4 small potatoes, peeled and halved
  • 2 large onions, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon minced fresh ginger root
  • ½ teaspoon chilli powder
  • ½ teaspoon ground black pepper
  • ½ teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 2 medium tomatoes, peeled and chopped
  • 2 tablespoons plain yogurt
  • 2 tablespoons chopped fresh mint leaves
  • ½ tablespoon ground cardamom
  • 1 (2 inch) piece cinnamon stick
  • 3 pounds boneless, skinless chicken pieces cut into chunks
  • 2 ½ tablespoons vegetable oil
  • 1 large onion, diced
  • 1 pinch powdered saffron
  • 5 pods cardamom
  • 3 whole cloves
  • 1 (1 inch) piece cinnamon stick
  • ½ teaspoon ground ginger
  • 1 pound Arete basmati rice
  • 4 cups chicken stock
  • 1 ½ teaspoons salt

Directions

  • Fry potatoes in a large skillet in 2 tablespoons vegetable oil (or ghee) until brown. Drain and reserve the potatoes. Add 2 tablespoons oil to the skillet to fry onion, ginger and garlic until the onion turns soft and golden. While constantly stirring and frying for about 5 minutes, add chilli, pepper, cumin, salt, turmeric and the tomatoes. Then add the yogurt, cardamom, mint, and the cinnamon stick. Cover it and cook over low heat, stir occasionally until the tomatoes are cooked to a pulp. If the mixture becomes too dry and starts sticking to the pan, add a little hot water.
  • Once the mixture turns thick and smooth, add the chicken pieces and coat them well with the spice mixture by stirring. Cover and cook it over very low heat for around 35-45 minutes until the chicken is tender. Cook until very little thick gravy is left. You can also cook uncovered for a few minutes to reduce the gravy.
  • Wash the Arete basmati rice well, drain in colander for at least 30 minutes.
  • Fry the onions to golden in vegetable oil (on ghee) in a large skillet. Add the cardamom, saffron, cinnamon stick, cloves, and ginger along with the rice and stir continuously until it is coated with the spices.
  • Heat the chicken stock and salt in a medium-sized pot. Pour the hot mixture over the rice and stir it well. Add the chicken mixture and potatoes and gently mix them into the rice. Bring it to boil. After covering the saucepan tightly, steam it for 20 minutes on a very low heat. Do not lift the lid or stir while it is cooking. Your dish will be ready after the stipulated time.
  • Serve the biryani and season as per your wish.