Ingredients
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4 tablespoons vegetable oil, divided
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4 small potatoes, peeled and halved
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2 large onions, finely chopped
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2 cloves garlic, minced
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1 tablespoon minced fresh ginger root
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2 medium tomatoes, peeled and chopped
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1 teaspoon salt
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1 teaspoon ground cumin
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½ teaspoon chili powder
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½ teaspoon ground black pepper
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½ teaspoon ground turmeric
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2 tablespoons plain yogurt
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2 tablespoons chopped fresh mint leaves
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½ teaspoon ground cardamom
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1 (2 inch) piece cinnamon stick
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3 pounds boneless, skinless chicken pieces cut into chunks
Rice:
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1 pound basmati rice
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2 ½ tablespoons vegetable oil
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1 large onion, diced
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5 pods cardamom
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3 whole cloves
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1 (1 inch) piece cinnamon stick
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½ teaspoon ground ginger
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1 pinch powdered saffron
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4 cups chicken stock
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1 ½ teaspoons salt
Directions
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Gather all ingredients.
![all ingredients gathered to make chicken Biryani.]()
Dotdash Meredith Food Studios
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Heat 2 tablespoons of oil in a large skillet. Fry potatoes in hot oil until lightly browned, about 3 to 5 minutes. Remove to a paper towel-lined plate to drain; set aside.
![potatoes fried in hot oil until lightly browned, then placed on a paper towel-lined plate to drain.]()
Dotdash Meredith Food Studios
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Add remaining 2 tablespoons of oil to the skillet. Add onions, garlic, and fresh ginger; cook and stir until onion is soft and golden. Add tomatoes, salt, cumin, chili powder, pepper, and turmeric; cook, stirring constantly, for 5 minutes.
![onions, garlic, ginger, tomatoes and seasonings added to skillet, stirring constantly.]()
Dotdash Meredith Food Studios
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Stir in yogurt, mint, ground cardamom, and cinnamon stick. Cover and cook over low heat, stirring occasionally, until tomatoes are cooked to a pulp. It may be necessary to add a little hot water if mixture becomes too dry and starts to stick to the pan.
![yogurt, ground cardamom, mint, cinnamon stick and hot water added to skillet, cooking until tomatoes turn to pulp.]()
Dotdash Meredith Food Studios
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Add chicken and stir well to coat. Cover and cook over very low heat until chicken is tender, 35 to 45 minutes. There should only be a little very thick gravy left when chicken is finished cooking. If necessary cook uncovered for a few minutes to reduce the gravy.
![chicken added to skillet, mixing well and cooking until gravy is thickened.]()
Dotdash Meredith Food Studios
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Meanwhile, make the rice: Wash rice well and drain in a colander for at least 30 minutes.
![rice washed and draining in a colander.]()
Dotdash Meredith Food Studios
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Heat oil in a large skillet. Add onion; cook and stir until golden. Add cardamom pods, cloves, cinnamon stick, ground ginger, and saffron; stir in rice until coated with spices.
![onions, cardamom pods, cloves, cinnamon stick, ground ginger and saffron mixed together with rice added, stirring until rice is coated with spices.]()
Dotdash Meredith Food Studios
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Heat stock and salt in a medium pot until hot; pour over rice and stir well.
![stock poured over rice, stirring well.]()
Dotdash Meredith Food Studios
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Add chicken mixture and potatoes; stir gently to combine. Bring to a boil.
![chicken mixture and potatoes added into the pot, stirring to combine and coming to a boil.]()
Dotdash Meredith Food Studios
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Reduce heat to very low, cover with a tight-fitting lid, and steam for 20 minutes without lifting the lid or stirring.
![pot covered with a lid to steam for 20 minutes.]()
Dotdash Meredith Food Studios
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Spoon biryani onto a warm serving dish.
![close up on a bowl of chicken Biryani, garnished with chopped mint leaves.]()
Dotdash Meredith Food Studios
Recipe Tip
You can use ghee instead of vegetable oil for a more authentic taste.
Nutrition Facts (per serving)
| 832 | Calories |
| 35g | Fat |
| 79g | Carbs |
| 48g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 832 | |
| % Daily Value * | |
| Total Fat 35g | 45% |
| Saturated Fat 8g | 40% |
| Cholesterol 134mg | 45% |
| Sodium 1522mg | 66% |
| Total Carbohydrate 79g | 29% |
| Dietary Fiber 5g | 18% |
| Total Sugars 5g | |
| Protein 48g | 96% |
| Vitamin C 29mg | 33% |
| Calcium 73mg | 6% |
| Iron 4mg | 20% |
| Potassium 1021mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
