Chicken Biryani Recipe
This aromatic chicken biryani is packed with tender chicken, golden potatoes, warming spices, and rich layers of flavor—perfect for festive feasts or a cozy dinner that satisfies every craving.
Equipment
- Large heavy-bottomed pot or Dutch oven
- Wooden Spoon or Spatula
- Chopping board and sharp knife
- Mixing bowls
- Measuring spoons and cups
- Stove with lid
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 tbsp oil in a pot, fry halved potatoes until golden, then remove and set aside.
- In the same pot, add remaining oil, sauté onions until soft.
- Stir in garlic and ginger; cook until fragrant.
- Add tomatoes, salt, cumin, chili powder, black pepper, turmeric, and cook until oil separates.
- Mix in yogurt, mint, cardamom, cinnamon, and chicken chunks; cook until chicken is tender.
- Add fried potatoes back to the pot and gently mix.
- Cover and simmer on low until everything is well blended and aromatic.
- Serve hot with raita, Cabbage Cucumber Salad, or Lemonade.
