Hey everyone, it’s Drew, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, chicken biryani with potatoes. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Chicken biryani with potatoes is one of the most well liked of current trending foods in the world. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. Chicken biryani with potatoes is something which I’ve loved my whole life. They are fine and they look wonderful.
A yummy chicken biryani paired with potatoes, recipe that is so delicious and easy to make at home that this will become your regular weekend meal Scoop the rice out carefully with the chicken and potatoes and serve. Enjoy your chicken biryani with potatoes, hot, with a chilled raita on the side! In today's episode of twin cooking, our chef Atif Rehman is showing us how to make chicken biryani with potatoes.
To get started with this recipe, we have to first prepare a few ingredients. You can cook chicken biryani with potatoes using 18 ingredients and 37 steps. Here is how you can achieve it.
The ingredients needed to make Chicken biryani with potatoes:
- Make ready 1 kg Chicken (bone in)
- Prepare 1 kg long grain Basmati rice
- Take 3 chopped Tomatoes (big size)
- Make ready 3 big Onions thinly sliced and deep fried (onion beresta)
- Take 3 big Onions chopped
- Make ready 1 tablespoon Ginger-garlic paste
- Make ready 1 cup Yoghurt
- Prepare 1 1/2 cup Cooking oil(1 cup fod beresta & 1/2 cup for chicken
- Prepare 1 bunch Mint leaves or Pudina
- Take 2 tablespoon Ghee
- Take 1 lemon(squeeze the juice)
- Take 1 pinch Saffron colour
- Make ready 2 tablespoon Salt
- Prepare 2 drop Biryani essence(optional)
- Prepare 1 packet Biryani masala
- Prepare 4-5 dry Alu bukhara(prunes)
- Prepare 5-6 medium sized Potatoes(same size)
- Take 2-3 tablespoon oil to fry the potatoes
Chicken Biryani is one of my most favorite dishes and definitely one of the most requested meals at my house. We often pair it with a cooling raita and Starting with the Kacchi style Hyderabadi Dum Biryani, the Malabar Pukka Biryani from the coastal India, the Calcutta Biryani with potatoes from. Chicken biryani is a complex to cook thing, but it tastes superb on a Saturday afternoon. That too if you are planning on getting a nap after the lunch!
Instructions to make Chicken biryani with potatoes:
- Boil potatoes, peel the skin and cut in halves.
- Heat 2-3 tablespoon of oil and fry the potatoes until light golden brown and keep aside.
- Clean and soak rice in water for atleast 1 hour.
- Clean and cut chicken into little big pieces.
- Make fried onion before starting to make biryani. You have to fry them light golden brown and crisp.
- Also chop onion and tomatoes into small pieces.
- Heat 1/2 cup of oil in a big heavy bottomed saucepan.
- Add in chopped onions and saute until soft.
- Add ginger-garlic paste and saute for a minute.
- Next add chicken pieces and stir nicely.
- After 1 minute add chopped tomatoes and fry for 3-4 minutes.
- Next add 1 packet of good quality biryani masala along with aloo bukhara and mix well to the chicken mixture.
- Fry for few minutes until tomatoes get mushy and oil starts to separate from gravy.
- Add 1 cup of beaten yoghurt and mix well.
- Add salt if necessary.
- Also add 1 cup of water, reduce the flame, cover and cook for 15 minutes or until chicken cooks completely.
- Check the gravy of the chicken curry, there should be little gravy in the chicken. Don't make them fry.
- Remove from heat and add potato pieces to the chicken gravy.
- For the rice place water in another big vessel.
- Bring to boil with 1 tablespoon of salt and 1 lemon juice. Lemon juice will help to make the rice firm and without sticky.
- Add drained rice to the boiling water and cook till rice is 70% done.
- When rice cooks 70%, remove from heat and drain in a colander.
- Clean and make some mint leaves with stem ready.
- Now place the saucepan with chicken in the gas stove with medium high heat.
- Place 1/3rd of the rice over the chicken and potatoes to make a rice layer.
- Now drizzle little(1 drop) saffron colour over the rice.
- Next pour 1 teaspoon of melted ghee over the rice, then sprinkle 1 handful of fried onion.
- Over fried onion sprinkle some mint leaves with stem.
- Make the 2nd layer of rice (half of the remaining rice).
- Add in all the ingredients as 1st layer. Be generous to spread fried onion.
- Lastly spread the remaining rice. Also sprinkle the other ingredients.
- At last sprinkle only 2 drops of biryani essence. Don't add more, or it will overpower the flavour of other ingredients which we don't want.
- Take a sheet of aluminium foil, cover the saucepan and then cover with a lid.
- Keep in steam for about 20 minutes in low heat.
- After 20 minutes remove the cover, gently and very carefully stir the biryani so that rice and chicken mix together. Don't break the rice in this stage.
- Cover and again cook for 10 minutes.
- Delicious chicken biryani is ready to serve now. Serve with any kind of raita or salad.
Put in salt (puting salt is tricky here as you will be also compensating for the rice), the chicken and potatoes and cook in low flame till the oil separates. Chicken Biryani - Popular spiced Indian rice. Easy chicken biryani recipe by Asha, an Indian native in New York City and blog at Fork Spoon Knife. This style of Chicken Biryani is called the 'Pakki-Biryani', where the chicken and the rice are cooked separately and then combined in the final step. Easy Chicken Biryani on Food Tube.
So that is going to wrap it up with this special food chicken biryani with potatoes recipe. Thanks so much for reading. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
