Chicken biryani is a delicious Pakistani/Indian rice dish that's typically reserved
for special occasions
such as
weddings, parties, or holidays such as Ramadan.
It has a lengthy preparation, but the work is definitely
worth
it. For biryani,
basmati rice is the ideal variety to use.
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
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.
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.
Meanwhile, make the rice: Wash rice well and drain in a colander for at
least 30 minutes.
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.
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.