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How to Make Chicken Biryani

Chicken Biryani is a traditional Indian dish packed with flavor.


  • 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.
  • TIP: 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.
  • TIP: 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.
  • FACT: In 2003, 21,000 pounds of chicken were illegally imported into the United States from India, leading to a nine-state recall.

You Will Need

  • 6u00bd tbsp. vegetable oil
  • 4 potatoes
  • peeled and halved
  • 1 tbsp. ginger
  • minced
  • 2 cloves garlic
  • minced
  • 2 onions
  • chopped
  • u00bd tsp. chili powder
  • u00bd tsp. black pepper
  • u00bd tsp. turmeric
  • 2 tomatoes
  • chopped and peeled
  • 2u00bd tsp. salt
  • 1 tsp. ground cumin
  • 2 tbsp. plain yogurt
  • u00bd 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
  • u00bd tsp. ground ginger
  • 4 c. chicken stock
  • Lamb
  • beef
  • fish
  • or prawns (optional)

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