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Chicken biryani with potatoes
Chicken biryani with potatoes

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We hope you got insight from reading it, now let’s go back to chicken biryani with potatoes recipe. To make chicken biryani with potatoes you only need 32 ingredients and 10 steps. Here is how you do that.

The ingredients needed to cook Chicken biryani with potatoes:
  1. Get 1 1/2 cups basmati rice washed and soaked for 15 minutes
  2. Get 1 cup fried onions
  3. Get 2 big potatoes cut in halves
  4. Take 1 big tomato chopped
  5. Take 4-5 cloves
  6. Get 2 black cardamoms
  7. Provide 6 green cardamoms
  8. You need 3 bay leaves
  9. You need 4 inch cinnamon sticks
  10. You need 1 tsp cumin seeds
  11. Get 1 star anise
  12. Provide 2 tbsp black peppercorns
  13. Prepare 1 cup coriander leaves finely chopped
  14. Provide 1 cup mint leaves finely chopped
  15. Take 4-5 chillis slit
  16. Prepare 1 pinch saffron
  17. Prepare 2 tbsp milk
  18. You need 6 tbsp ghee
  19. Use to taste salt
  20. Take For marinating the chicken :
  21. Use 500 g chicken on the bone
  22. Use 1 cup yoghurt whisked
  23. Get 2 tsp red chilli powder
  24. Take 1 tsp turmeric powder
  25. You need 1 tsp cumin powder
  26. Take 2 tsp coriander powder
  27. Provide 3 tsp garam masala powder
  28. Get 2 tsp garlic paste
  29. Get 2 tsp ginger paste
  30. Take 2 tbsp lemon juice
  31. Use 1 tbsp mustard oil or any cooking oil
  32. Use 1 tsp salt to taste
Instructions to make Chicken biryani with potatoes:
  1. Add all the marination spices and the yoghurt to the washed and cleaned chicken. Massage the chicken well with the marinade. Cover and leave it in the fridge overnight.
  2. Set 6 cups of water with the a tablespoon of ghee, 1 black cardamom, 3 green cardamoms, 2 bay leaves, 2 cinnamon sticks,1 tablespoon peppercorns, cumin seeds, star anise and salt to boil.
  3. Once the water comes to a roll boil, add the soaked basmati rice. Cook the rice until 75% done. Drain and keep aside. Warm the milk and add the saffron strands to it. Keep it aside.
  4. Heat a heavy bottomed pan with two tablespoons of ghee. Once hot add the cloves, 2 sticks of cinnamon, a bay leaf and 2-3 green cardamoms - When they turn fragrant, add the potatoes.
  5. Fry them until they get a light golden brown colour on them. Add the marinated chicken, chopped tomatoes, a few chillis, the beresta and some coriander leaves. Mix well.
  6. Add half a cup of water and salt to taste. Be mindful, as the the cooked rice and marinated chicken already have salt. Mix well, cover and cook until the chicken is completely cooked. Remove from flame and set aside.
  7. Now, grease a thick bottomed pan with ghee all over. Arrange the chicken pieces, from the curry, on the edges and keep the potatoes in the centre. Cover with the curry.
  8. Now carefully layer the rice over the chicken and the curry. Use a spatula to do this so that the grains do not break. Drizzle the ghee and the saffron milk. Then arrange the slit chilis.
  9. Finally add the mint and coriander leaves. Cover and cook on a very low flame for 15-20 minutes (or until the rice is fully cooked)
  10. When done, turn the flame off. Keep covered for five minutes before opening the lid. Mix gently and scoop the rice out carefully with the chicken and potatoes. Enjoy your chicken biryani with potatoes, hot, with a chilled raita on the side!

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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