How To Make Chicken Biryani
- January 27, 2010
- 4,586 Views
Writer
Lisa_Cipriano
Music
edison music corp
voice over artist
Robyn Ferrari
Chicken Biryani is a traditional Indian dish packed with flavor.
You Will Need
- 6½ tbsp. vegetable oil
- 4 potatoes, peeled and halved
- 1 tbsp. ginger, minced
- 2 cloves garlic, minced
- 2 onions, chopped
- ½ tsp. chili powder
- ½ tsp. black pepper
- ½ tsp. turmeric
- 2 tomatoes, chopped and peeled
- 2½ tsp. salt
- 1 tsp. ground cumin
- 2 tbsp. plain yogurt
- ½ tsp. ground cardamom
- 2 tbsp. fresh mint leaves, chopped
- 2 cinnamon sticks
- 3 lb. chicken, boneless and cut in chunks
- 3 c. basmati rice
- 1 large onion, diced
- 3 cloves
- 1 pinch powered saffron
- ½ tsp. ground ginger
- 4 c. chicken stock
- Lamb, beef, fish, or prawns (optional)
Step 1: Heat oil
Heat 2 tablespoons of the vegetable oil in a large skillet. Fry the potatoes until golden brown. Then remove them from the skillet and set aside.
Step 2: Add ingredients
Add another 2 tablespoons of the oil to the skillet and fry the minced ginger, garlic, and chopped onion until the onion is soft. Then stir in the chili powder, pepper, turmeric, tomatoes and 1 teaspoon of the salt. Stir for 5 minutes.
Step 3: Simmer
Stir in the yogurt, cardamom, mint and one of the cinnamon sticks. Cover and simmer on low heat until the tomatoes are cooked – six to seven minutes.
Add hot water if the mixture becomes too thick.
Step 4: Add chicken
Add the chicken and mix well. Cover and cook on low heat until the chicken is tender, 20 to 25 minutes. The gravy will be very thick.
Lamb, beef, fish, and prawns can be substituted for chicken.
Step 5: Wash rice
Wash and drain the rice while heating the remaining oil in another skillet. Add the diced onions to the skillet and fry until golden brown. Then stir in the cloves, saffron, the other cinnamon stick, the ground ginger, and the rice.
Step 6: Heat chicken stock
Heat the chicken stock and salt in a medium pot. Once the stock is hot, pour it over the rice.
Step 7: Mix together
Add the potatoes and chicken to the rice and bring it all to a boil. Cover and simmer for 20 minutes. Serve and enjoy.
In 2003, 21,000 pounds of chicken were illegally imported into the United States from India, leading to a nine-state recall.
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