Chicken Biryani
I love Indian recipes. This chicken biryani is one of my favorite Indian dishes. I won’t hide that Indian recipes always require a lot, a lot, a lot of spices. But that’s what makes these dishes so magical. That’s what makes the flavor always come through. So, I tried to prepare a version that is as authentic as possible.
Ingredients
- 4 tbsp vegetable oil
- 4 potatoes, peeled and cut into pieces
- 2 large onions, finely chopped
- 2 cloves of garlic, minced
- 1 tbsp fresh ginger, minced
- 1 ½ tsp chili powder
- 1 ½ tsp ground pepper
- 1 ½ tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp salt
- 2 medium tomatoes, peeled and chopped
- 2 tbsp plain yogurt
- 2 tbsp fresh mint leaves, chopped
- 1 ½ tsp ground cardamom
- 1 cinnamon stick
- 1,4 kg boneless, skinless chicken pieces, cut into chunks
For the rice
- 2 cup basmati rice
- 2 ½ tbsp vegetable oil
- 1 onion, diced
- 1 pinch of saffron
- 5 cardamom pods
- 3 whole cloves
- 1 cinnamon stick
- 1 ½ tsp ground ginger
- 4 cups chicken broth
- 1 ½ tsp salt
- ½ cup cashews
Instructions
- Heat 2 tablespoons of oil in a large pan.
- Fry the potatoes in the oil until they become brown. Set aside on a plate.
- Add the remaining 2 tablespoons of oil to the pan. Fry the onion, garlic, and ginger until the onion is golden. Add the chili powder, pepper, turmeric, cumin, salt, and tomatoes. Cook for 5 minutes, stirring constantly.
- Stir in the yogurt, mint, ground cardamom, and cinnamon stick. Cover and cook over low heat, stirring occasionally, until the tomatoes are reduced to a purée.
- Tip: add a little water if the mixture becomes too dry and starts sticking to the pan.
- Add the chicken and mix well. Cover and cook on very low heat for 35 minutes. After 35 minutes, there should be very little sauce left.
- Rinse the rice under water to wash it.
- Heat the oil in a large pot. Fry the onion in the oil until golden.
- Add the saffron, cardamom pods, cloves, cinnamon stick, ground ginger, and the rice.
- Add the chicken broth and salt to the rice. Stir continuously.
- Add the chicken and potato mixture to the rice and bring to a boil.
- Then add the cashews.
- Reduce the heat to low and cook for 20 minutes with the lid on.
- Serve the biryani in a serving dish.