Biryani Chicken

Ingredients

    5 boneless, skinless chicken pieces cut into chunks

    4 small potatoes, peeled and halved

    2 large onions, finely chopped

    2 cloves garlic, minced

    2 tablespoon minced fresh ginger

    1/2 teaspoon chili powder

    1/2 teaspoon ground black pepper

    1/2 teaspoon ground turmeric

    1 teaspoon ground cumin

    2 medium tomatoes, peeled and chopped

    2 tablespoons yogurt

    2 tablespoons chopped fresh mint leaves

    1/2 teaspoon ground cardamom

    2 piece cinnamon stick

    Vegetable oil

    1 pinch powdered saffron

    5 pods cardamom

    3 whole cloves

    1 pound basmati rice

    4 cups chicken stock

     Salt

Preparation

   1- Fry potatoes until brown in a large skillet, drain and reserve the potatoes. Then fry onion, garlic and ginger until onion is soft and golden. Add chili, pepper, turmeric, cumin, salt and the tomatoes. Fry, stirring constantly for 5 minutes. Add yogurt, mint, cardamom and cinnamon stick. Cover and cook over low heat, stirring occasionally until the tomatoes are cooked to a pulp, add a little hot water if the mixture becomes too dry.

    2- Add the chicken pieces when the mixture is thick and smooth and stir well to coat them with the spice mixture. Cover and cook over very low heat until the chicken is tender, approximately 35 to 45 minutes.

   3-Wash rice well and drain in colander for at least 30 minutes.

   4-heat vegetable oil and fry the onions until they are golden. Add saffron, cardamom, cloves, cinnamon stick, ginger and rice. Stir continuously until the rice is coated with the spices.

   5-  Heat the chicken stock and salt in a pan. 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 minutes, and serve hot.

 

H.Zoghib