Biryani is a mixed rice dish originating among the Muslims of the Indian subcontinent. It is made with Indian spices, rice, either with meat (chicken, beef, goat, lamb, prawn, fish), or eggs or vegetables such as potatoes.
Biryani is one of the most popular dishes in South Asia, as well as among the Jewish community from the region. It has gained popularity in Pakistan and South India, and is also prepared in other parts of the world such as Iraq. Biryani is the single most-ordered dish on Indian online food ordering and delivery services throughout the world.
Chicken Biryani
Ingredients
Chicken
Rice
Instructions
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Heat 2 tbsp of oil in a large skillet. Fry the potatoes in hot oil until brown. Remove to drain on kitchen roll and set aside.
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Place the chicken in the remnants of the oil and cook long enough just to get colourisation on the outside then set aside.This stage only browns the chicken; it does not cook it through. Keep the browned chicken and anything it touches separate from ready-to-eat food until the later cooking stage is complete.
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Add the remaining 2 tbsp oil to the skillet and fry the onions, garlic, and fresh ginger until the onion becomes golden in colour. Add the chili, pepper, turmeric, cumin, salt, and the tomatoes. Fry whilst stirring constantly, for 5 minutes. Stir in the yoghurt, the mint, ground cardamom, and the cinnamon stick.
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Place a lid on and cook over low a heat, stirring occasionally, the tomatoes will pulp as they cook. You may need to add a little hot water if the mixture becomes too dry and starts to create a fond on the bottom of the pan, if so, deglaze by scraping and getting that flavour back into the sauce.
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When the mixture thickens and is smooth, add the chicken and stir well to coat in the sauce. Cover and cook over a very low heat until the chicken is tender, 30 to 35 minutes. There should be very little thick sauce left when the chicken is cooked. If necessary, cook for a few more minutes uncovered to reduce the sauce.Check the thickest pieces of chicken are fully cooked before proceeding. A probe thermometer should be inserted into the thickest part without touching bone; do not rely on tenderness or sauce reduction alone.
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Wash rice well, 3 times and strain, leaving to drain for at least 30 minutes.
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Heat the oil in a large skillet and fry the onion in the hot oil until golden. Add the saffron, cardamom pods, cloves, cinnamon stick, ground ginger, and rice. Stirring continuously until the rice is fully coated with spices.
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Heat the stock and salt in a medium pot. When the mixture is hot, pour it over the rice and stir well. Add the chicken mixture and potatoes; gently mix them into the rice bringing it to a boil. Cover the saucepan tightly and turn the heat to very low, and steam for 20 minutes. Do not lift the lid or stir while cooking.Keep the lid tightly closed for the full steaming time. Once the heat is turned off, let the biryani stand covered for a few minutes before gently fluffing so the rice can finish absorbing steam without becoming crushed.
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Spoon the biryani onto a warm serving dish and enjoy.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 881.04kcal
- % Daily Value *
- Total Fat 47.49g74%
- Saturated Fat 9.73g49%
- Sodium 1726.07mg72%
- Potassium 781.07mg23%
- Total Carbohydrate 79.62g27%
- Dietary Fiber 4.08g17%
- Sugars 5.48g
- Protein 36.85g74%
- Vitamin C 13.00 mg
- Calcium 67.92 mg
- Iron 4.43 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
