Chicken Biryani Recipe
This Chicken Biryani bursts with aromatic spices, tender chicken, and perfectly cooked potatoes. It’s a festive, comforting dish that fills your kitchen with irresistible flavors and warmth.
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Calories: 832kcal
Servings: 6
Equipment
- Large heavy-bottomed pot or Dutch oven with lid
- Frying Pan or Skillet
- Knife and Cutting Board
Ingredients
- 4 tablespoons vegetable oil divided
- 4 small potatoes peeled and halved
- 2 large onions finely chopped
- 2 cloves garlic minced
- 1 tablespoon minced fresh ginger root
- 2 medium tomatoes peeled and chopped
- 1 teaspoon salt
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon ground black pepper
- ½ teaspoon ground turmeric
- 2 tablespoons plain yogurt
- 2 tablespoons chopped fresh mint leaves
- ½ teaspoon ground cardamom
- 1 2 inch piece cinnamon stick
- 3 pounds boneless skinless chicken pieces cut into chunks
Instructions
- Heat 2 tablespoons of oil in a large pot, fry halved potatoes until golden; set aside.
- In the same pot, add remaining oil and sauté chopped onions until golden brown.
- Add garlic, ginger, and tomatoes; cook until soft.
- Stir in spices (salt, cumin, chili powder, black pepper, turmeric, cardamom, cinnamon) and yogurt.
- Add chicken pieces and cook until browned and partially cooked.
- Layer cooked potatoes and fresh mint over the chicken; cover and simmer on low heat for 30-40 minutes.
- Remove lid, cook on medium heat for 5-10 minutes to let excess moisture evaporate.
- Serve hot with sides like Pickled Celery and Mango Lassi for a perfect meal.
Nutrition
Calories: 832kcal | Carbohydrates: 79g | Protein: 48g | Fat: 35g | Saturated Fat: 8g | Cholesterol: 134mg | Sodium: 1522mg | Potassium: 1021mg | Vitamin C: 29mg | Calcium: 73mg | Iron: 4mg