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Chicken Biryani
Ingredients
- 4 tbsp Vegetable Oil
- 4 Potatoes (Halved)
- 2 chopped Onions
- 2 minced Cloves and Garlic
- 1 tbsp minced Ginger Root
- ½ tsp Everest Red Chilli Powder
- ½ tsp Ground Black Pepper
- ½ tsp Everest Turmeric Powder
- 1 tsp Everest Chicken Biryani Masala
- 1 tbsp Everest Cumin Powder
- Salt
- 2 chopped Tomatoes
- 2 tbsp Plain Yogurt
- 2 tbsp chopped Mint Leaves
- ½ tsp ground Cardamom
- 2 Cinnamon Sticks
- 3 Pounds Boneless Chicken
- 2 ½ tbsp Vegetable Oil
- 1 diced Onion
- 1 pinch powdered Saffron
- 5 pods Cardamom
- 3 whole Cloves
- 1 pound Basmati Rice
- 4 cups Chicken Stock
Instructions
- In a large skillet, add vegetable oil and fry potatoes until brown.
- Add oil to a skillet and fry onion, garlic and ginger until onion is soft and golden.
- Add chili, pepper, Everest Chicken Biryani Masala, Everest Turmeric Powder, cumin, salt and tomatoes. Cover it and cook.
- Add yogurt, mint, cardamom and cinnamon stick. When the mixture is thick and smooth, add the chicken pieces, stir well to coat them and cook until the chicken is tender.
- Wash rice well and drain in colander for at least 30 mins.
- In a large skillet, heat oil and fry the onions until they are golden. Add saffron, cardamom, cloves, cinnamon stick, ginger and rice.
- In a medium-size pot, heat the chicken stock and salt. When the mixture is hot, pour it over the rice and stir well.
- Add the chicken mixture and the potatoes; gently mix them into the rice. Bring to boil.
- Cover the saucepan tightly, turn heat to very low and steam for 20 mins. Do not lift lid or stir while cooking.
- Serve hot Chicken Biryani and enjoy.
