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Home Dish Chicken biryani with potatoes

Chicken biryani with potatoes

Name: How to cook Chicken biryani with potatoes - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 servings
Cuisine: Us

Introduce

Chef :

Sabrina Yasmin

Chicken biryani with potatoes

#riceisthebest #AmazingBiryani Biryani is no doubt one of the most crowd pleasing dish. Every region's biryani is little different with local touch. I am sharing a simple yet very flavorful biryani that I always make in any special occasions.

Ingredient

Food ration :

8 servings

1 kg

Chicken (bone in)

1 kg

long grain Basmati rice

chopped Tomatoes (big size)

big Onions thinly sliced and deep fried (onion beresta)

big Onions chopped

1 tablespoon

Ginger-garlic paste

1 cup

Yoghurt

1 1/2 cup

Cooking oil(1 cup fod beresta & 1/2 cup for chicken

1 bunch

Mint leaves or Pudina

2 tablespoon

Ghee

lemon(squeeze the juice)

1 pinch

Saffron colour

2 tablespoon

Salt

2 drop

Biryani essence(optional)

1 packet

Biryani masala

4-5

dry Alu bukhara(prunes)

5-6

medium sized Potatoes(same size)

2-3 tablespoon

oil to fry the potatoes

Cooking instructions

* Step 1

Boil potatoes, peel the skin and cut in halves.

* Step 2

Heat 2-3 tablespoon of oil and fry the potatoes until light golden brown and keep aside.

* Step 3

Clean and soak rice in water for at least 1 hour.

* Step 4

Clean and cut chicken into little big pieces.

* Step 5

Make fried onion before starting to make biryani. You have to fry them light golden brown and crisp.

* Step 6

Also chop onion and tomatoes into small pieces.

* Step 7

Heat 1/2 cup of oil in a big heavy bottomed saucepan.

* Step 8

Add in chopped onions and saute until soft.

* Step 9

Add ginger-garlic paste and saute for a minute.

* Step 10

Next add chicken pieces and stir nicely.

* Step 11

After 1 minute add chopped tomatoes and fry for 3-4 minutes.

* Step 12

Next add 1 packet of good quality biryani masala along with aloo bukhara and mix well to the chicken mixture.

* Step 13

Fry for few minutes until tomatoes get mushy and oil starts to separate from gravy.

* Step 14

Add 1 cup of beaten yoghurt and mix well.

* Step 15

Add salt if necessary.

* Step 16

Also add 1 cup of water, reduce the flame, cover and cook for 15 minutes or until chicken cooks completely.

* Step 17

Check the gravy of the chicken curry, there should be little gravy in the chicken. Don't make them fry.

* Step 18

Remove from heat and add potato pieces to the chicken gravy.

* Step 19

For the rice place water in another big vessel.

* Step 20

Bring to boil with 1 tablespoon of salt and 1 lemon juice. Lemon juice will help to make the rice firm and without sticky.

* Step 21

Add drained rice to the boiling water and cook till rice is 70% done.

* Step 22

When rice cooks 70%, remove from heat and drain in a colander.

* Step 23

Clean and make some mint leaves with stem ready.

* Step 24

Now place the saucepan with chicken in the gas stove with medium high heat.

* Step 25

Place 1/3rd of the rice over the chicken and potatoes to make rice layer.

* Step 26

Now drizzle little(1 drop) saffron colour over the rice.

* Step 27

Next pour 1 teaspoon of melted ghee over the rice, then sprinkle 1 handful of fried onion.

* Step 28

Over fried onion sprinkle some mint leaves with stem.

* Step 29

Make the 2nd layer of rice (half of the remaining rice).

* Step 30

Add in all the ingredients as 1st layer. Be generous to spread fried onion.

* Step 31

Lastly spread the remaining rice. Also sprinkle the other ingredients.

* Step 32

At last sprinkle only 2 drops of biryani essence. Don't add more, or it will overpower the flavour of other ingredients which we don't want.

* Step 33

Take a sheet of aluminium foil, cover the saucepan and then cover with a lid.

* Step 34

Keep in steam for about 20 minutes in low heat.

* Step 35

After 20 minutes remove the cover, gently and very carefully stir the biryani so that rice and chicken mix together. Don't break the rice in this stage.