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Chicken biryani with potatoes
Chicken biryani with potatoes

Before you jump to Chicken biryani with potatoes recipe, you may want to read this short interesting healthy tips about {Easy Ways to Get Healthy. Getting A Healthy Eater

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We hope you got insight from reading it, now let’s go back to chicken biryani with potatoes recipe. You can have chicken biryani with potatoes using 18 ingredients and 37 steps. Here is how you cook it.

The ingredients needed to make Chicken biryani with potatoes:
  1. Get 1 kg Chicken (bone in)
  2. Take 1 kg long grain Basmati rice
  3. Get 3 chopped Tomatoes (big size)
  4. Provide 3 big Onions thinly sliced and deep fried (onion beresta)
  5. Prepare 3 big Onions chopped
  6. Take 1 tablespoon Ginger-garlic paste
  7. You need 1 cup Yoghurt
  8. Prepare 1 1/2 cup Cooking oil(1 cup fod beresta & 1/2 cup for chicken
  9. Use 1 bunch Mint leaves or Pudina
  10. Provide 2 tablespoon Ghee
  11. Take 1 lemon(squeeze the juice)
  12. Provide 1 pinch Saffron colour
  13. Use 2 tablespoon Salt
  14. Prepare 2 drop Biryani essence(optional)
  15. Provide 1 packet Biryani masala
  16. Provide 4-5 dry Alu bukhara(prunes)
  17. Use 5-6 medium sized Potatoes(same size)
  18. Use 2-3 tablespoon oil to fry the potatoes
Steps to make Chicken biryani with potatoes:
  1. Boil potatoes, peel the skin and cut in halves.
  2. Heat 2-3 tablespoon of oil and fry the potatoes until light golden brown and keep aside.
  3. Clean and soak rice in water for atleast 1 hour.
  4. Clean and cut chicken into little big pieces.
  5. Make fried onion before starting to make biryani. You have to fry them light golden brown and crisp.
  6. Also chop onion and tomatoes into small pieces.
  7. Heat 1/2 cup of oil in a big heavy bottomed saucepan.
  8. Add in chopped onions and saute until soft.
  9. Add ginger-garlic paste and saute for a minute.
  10. Next add chicken pieces and stir nicely.
  11. After 1 minute add chopped tomatoes and fry for 3-4 minutes.
  12. Next add 1 packet of good quality biryani masala along with aloo bukhara and mix well to the chicken mixture.
  13. Fry for few minutes until tomatoes get mushy and oil starts to separate from gravy.
  14. Add 1 cup of beaten yoghurt and mix well.
  15. Add salt if necessary.
  16. Also add 1 cup of water, reduce the flame, cover and cook for 15 minutes or until chicken cooks completely.
  17. Check the gravy of the chicken curry, there should be little gravy in the chicken. Don't make them fry.
  18. Remove from heat and add potato pieces to the chicken gravy.
  19. For the rice place water in another big vessel.
  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.
  21. Add drained rice to the boiling water and cook till rice is 70% done.
  22. When rice cooks 70%, remove from heat and drain in a colander.
  23. Clean and make some mint leaves with stem ready.
  24. Now place the saucepan with chicken in the gas stove with medium high heat.
  25. Place 1/3rd of the rice over the chicken and potatoes to make a rice layer.
  26. Now drizzle little(1 drop) saffron colour over the rice.
  27. Next pour 1 teaspoon of melted ghee over the rice, then sprinkle 1 handful of fried onion.
  28. Over fried onion sprinkle some mint leaves with stem.
  29. Make the 2nd layer of rice (half of the remaining rice).
  30. Add in all the ingredients as 1st layer. Be generous to spread fried onion.
  31. Lastly spread the remaining rice. Also sprinkle the other ingredients.
  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.
  33. Take a sheet of aluminium foil, cover the saucepan and then cover with a lid.
  34. Keep in steam for about 20 minutes in low heat.
  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.
  36. Cover and again cook for 10 minutes.
  37. Delicious chicken biryani is ready to serve now. Serve with any kind of raita or salad.

Because of its endless nuanced flavors, it is perhaps the most » Chicken - I prefer to cook Biryani with a combo of chicken drumsticks and chicken thighs as they don't dry out during the cooking process. On the chicken layer Add fried potatoes, then half of the rice, spread evenly, then rest of the gravy, rice again. On the top put eggs, fried onions, shahi Put the spatula on one side and lift the chicken carefully. It got a nice golden color but not burnt. Savor this delicious chicken biryani with boondi raita.

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