Directions

Step 1

Heat 2 tablespoons of oil in a large skillet. Fry potatoes in hot oil until lightly
browned, about 3 to 5 minutes. Remove to a paper towel-lined plate to
drain; set aside

Step 2

Add remaining 2 tablespoons of oil to the skillet. Add onions, garlic, and
fresh ginger; cook and stir until onion is soft and golden. Add tomatoes,
salt, cumin, chili powder, pepper, and turmeric; cook, stirring constantly, for
5 minutes. Stir in yogurt, mint, ground cardamom, and cinnamon stick.
Cover and cook over low heat, stirring occasionally, until tomatoes are
cooked to a pulp. It may be necessary to add a little hot water if mixture
becomes too dry and starts to stick to the pan.

Step 3

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 chicken is finished cooking. If necessary cook uncovered
for a few minutes to reduce the gravy.

Step 4

Meanwhile, make the rice: Wash rice well and drain in a colander for at
least 30 minutes.

Step 5

Heat oil in a large skillet. Add onion; cook and stir until golden. Add
cardamom pods, cloves, cinnamon stick, ground ginger, and saffron; stir in
rice until coated with spices.

Step 6

Heat stock and salt in a medium pot until hot; pour over rice and stir well.
Add chicken mixture and potatoes; stir gently to combine. Bring to a boil.
Reduce heat to very low, cover with a tight-fitting lid, and steam for 20
minutes without lifting the lid or stirring. Spoon biryani onto a warm serving
dish.