Chicken Biryani is a delicious dish that has it’s rooted in Pakistani and Indian culture. Biryani is generally reserved for very special occasions such as weddings, parties, or holidays such as Ramadan. This recipe has a more lengthy preparation work, however, when you taste the final dish you will agree it is worth it. 

Here are a few tips that will help you achieve the most authentic taste:

  • Use long grain rice like Basmati is ideal for this application.
  • Ghee is clarified butter and is used in place of vegetable oil
Chicken Biryani Recipe
Serves 6
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  1. 4 tablespoons vegetable oil
  2. 4 small potatoes, peeled and halved
  3. 2 large onions, finely chopped
  4. 2 cloves garlic, minced fine
  5. 1 tablespoon minced fresh ginger root
  6. 1/2 teaspoon chili powder
  7. 1/2 teaspoon ground black pepper
  8. 1/2 teaspoon ground tumeric
  9. 1 teaspoon ground cumin
  10. 1 teaspoon kosher salt
  11. 2 medium tomatoes, peeled and chopped
  12. 2 tablespoons pain yogurt
  13. 2 tablespoons chopped fresh mint leaves
  1. 1/2 teaspoon ground cardamom
  2. 1 (2-inch) piece cinnamon stick
  3. 3 pounds boneless, skinless chicken thighs cut into thin strips
  4. 2 1/2 tablespoons vegetable oil
  5. 1 large onion, diced
  6. 1 pinch powdered saffron
  7. 5 pods cardamom
  8. 3 whole cloves
  9. 1 (1-inch) piece cinnamon stick
  10. 1/2 teaspoon ground ginger
  11. 1 pound basmati rice
  12. 4 cups chicken stock
  13. 1 1/2 teaspoon kosher salt
  1. In a large frying pan add 2 tablespoons vegetable oil (or ghee) fry the potatoes until brown, drain the oil and reserve the potatoes. Add the remaining oil to the skillet and fry the onion, garlic and ginger until the onion has turned soft and golden. Add the chili, pepper, turmeric, cumin, kosher salt and the tomatoes. Fry this while stirring constantly for 5 minutes. Then add the yogurt, mint, cardamom and cinnamon stick. Cover and allow to cook over a low heat, stir occasionally until the tomatoes are cooked to a pulp consistency. You may find it necessary to add just a little water if the mixture becomes too dry starts to stick to the pan.
  2. When the mixture is smooth and thick, add the chicken pieces and stir well to coat them with the spice mixture. Cover again and cook over a very low heat until the chicken turns tender, approximately 20-30 minutes. There should only be a very little bit of the gravy left when the chicken is finished cooking. You may need to cook uncovered to allow the liquid be absorbed.
  3. Wash the rice well and drain it for at least 30 minutes.
  4. In a separate large skillet heat ghee and fry the second set of onions until they are golden. Add the saffron, cardamom, cloves, cinnamon stick, ginger and rice. Stir constantly until the rice is coated with the spices.
  5. In a medium sized dutch oven, heat the chicken stock and kosher salt. When the mixture is hot pour it over the rice and stir well. Add the chicken mixture and the potatoes; gently ix them into the rice. Bring again to a boil. Cover the dutch oven tightly, turn the heat to a very low temperature and allow to steam for 20 minutes. Do not lift the lid or stir while this is cooking. Spoon the Biryani onto separate serving dishes or serve family style.
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