Ramadan: Chicken Biryani | Submitted By: Nazia

4 tablespoons vegetable oil4 small potatoes, peeled and halved2 large onions, finely chopped2 cloves garlic, minced1 tablespoon minced fresh ginger root1/2 teaspoon chili powder1/2 teaspoon ground black pepper1/2 teaspoon ground turmeric1 teaspoon ground cumin1 teaspoon salt2 medium tomatoes, peeled and chopped2 tablespoons plain yogurt2 tablespoons chopped fresh mint leaves1/2 teaspoon ground cardamom1 (2 inch) piece cinnamon stick3 pounds boneless, skinless chicken pieces cut into chunks2 1/2 tablespoons vegetable oil1 large onion, diced1 pinch powdered saffron5 pods cardamom3 whole cloves1 (1 inch) piece cinnamon stick1/2 teaspoon ground ginger1 pound basmati rice4 cups chicken stock1 1/2 teaspoons saltIn a large skillet, in 2 tablespoons vegetable oil (or ghee) fry potatoes until brown, drain and reserve the potatoes. Add remaining 2 tablespoons oil to the skillet and fry onion, garlic and ginger until onion is soft and golden. Add chili, pepper, turmeric, cumin, salt and the tomatoes. Fry, stirring constantly for 5 minutes. Add yogurt, mint, 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. When the mixture is thick and smooth, add the chicken pieces and stir well to coat them with the spice mixture. Cover and cook over very low heat until the chicken is tender, approximately 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. Wash rice well and drain in colander for at least 30 minutes. In a large skillet, heat vegetable oil (or ghee) and fry the onions until they are golden. Add saffron, cardamom, cloves, cinnamon stick, ginger and rice. Stir continuously until the rice is coated with the spices. In a medium-size pot, heat the chicken stock and salt. When the mixture is hot pour it over the rice and stir well. Add the chicken mixture and the 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. Amount Per Serving  Calories: 834 | Total Fat: 35.2g | Cholesterol: 134mg Powered by ESHA Nutrient Database

Servings Per Recipe: 7

Amount Per Serving

Calories: 834

Total Fat: 35.2gCholesterol: 134mgSodium: 1625mgTotal Carbs: 79g    Dietary Fiber: 5.1gProtein: 47.8g VIEW DETAILED NUTRITION
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Reviewed on Dec. 10, 2006 by Jeannine    While this recipe is time consuming, it is well worth it! I made a couple changes, I added cashews and raisins when adding the chicken broth, and I used chicken wings and drumsticks with the bone-in instead of cutting up the whole chicken. This is easier, and I wanted to avoid dry pieces of chicken in other biryani dishes that I have had. The chicken came out extremely tender, it was falling off the bone. Absolutely delicious! The flavor is mild for the Indian palatte, so if you like it spicy add more spice, but overall this recipe is a definite keeper. This would be a great dish to make for a lot of people as the quantity is large. Also be sure to use basmati rice with this it is so aromatic and delicious. Was this review helpful? [ YES ]
101 users found this review helpful While this recipe is time consuming, it is well worth it! I made a couple changes, I added... Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!

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