How to Make Chicken Biryani | Allrecipes.com

saffron

🥗Healthier: turmeric

💰Cheaper: yellow food coloring

Turmeric adds color with less cost.

ghee

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier, while vegetable oil is budget-friendly.

basmati rice

🥗Healthier: quinoa

💰Cheaper: long-grain rice

Quinoa offers more protein, while long-grain rice is more economical.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt is lower in fat, sour cream is often cheaper.

Peel 4 small potatoes and cut them in half, placing them in a bowl of cold water to prevent browning.

Finely chop 2 large onions, mince 2 cloves of garlic, and peel and mince 1 tablespoon of fresh ginger.

Peel 2 medium tomatoes, cut them in half, core them, squeeze out the seeds, discard the seeds, and chop the tomatoes.

Chop 2 tablespoons of fresh mint leaves and cut 3 lbs of boneless skinless chicken into chunks.

Remove the potatoes from the water and pat them dry.

Heat 2 tablespoons of ghee in a large skillet and add the potatoes, frying until they are brown. Set aside on a paper towel.

Add another 2 tablespoons of ghee to the skillet, then add the chopped onion, garlic, and ginger, frying until the onion is soft and golden.

Add 1/2 teaspoon of chili powder, 1/2 teaspoon of ground black pepper, 1/2 teaspoon of ground turmeric, 1 teaspoon of ground cumin, and 1 teaspoon of salt to the skillet and toast together.

Add the chopped tomatoes and fry, stirring constantly for 5 minutes.

Add 2 tablespoons of plain yogurt, the chopped mint leaves, 1/2 teaspoon of ground cardamom, and a 2-inch piece of cinnamon stick to the skillet and mix together.

Cover and cook over low heat, stirring occasionally, until the tomatoes are cooked to a pulp, adding hot water if the mixture becomes too dry.

When the mixture is thick and smooth, add the chicken pieces and stir well to coat them with the spice mixture.

Cover and cook over low heat for 35 to 45 minutes or until the chicken is tender.

While the chicken is cooking, wash 1 lb of basmati rice really well and let it soak in a colander for at least 30 minutes.

Dice 1 large onion and in a medium-sized pot, heat 4 cups of salted chicken stock.

In a separate very large skillet or pot, heat 2 1/2 tablespoons of ghee and fry the diced onion until golden.

Add a pinch of saffron, 5 pods of cardamom, 3 whole cloves, 1-inch piece of cinnamon stick, and 1/2 teaspoon of ground ginger to the skillet and fry quickly together.

Add the washed rice to the skillet and stir well until the rice is evenly coated with the spices.

Pour the hot chicken stock over the rice and stir well, then add the cooked chicken along with the potatoes, gently mixing everything together.

Bring to a boil, cover the pan tightly, turn the heat to very low, and steam the chicken biryani for 20 minutes without lifting the lid or stirring.

Transfer the biryani onto a warm serving dish and garnish with some chopped fresh mint.

Cooking Techniques

Equipment Needed

Spice Level:

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