Recipe of Chicken biryani with potatoes in 24 Minutes for Mom

Hello everybody, it is John, welcome to our recipe page. Today, we’re going to make a special dish, chicken biryani with potatoes. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Chicken biryani with potatoes is one of the most well liked of recent trending foods in the world. It’s appreciated by millions every day. It is simple, it’s fast, it tastes yummy. They are fine and they look fantastic. Chicken biryani with potatoes is something that I’ve loved my entire life.

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 begin with this particular recipe, we must prepare a few components. You can have chicken biryani with potatoes using 32 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Chicken biryani with potatoes:

1. Get 1 1/2 cups basmati rice washed and soaked for 15 minutes
2. Get 1 cup fried onions
3. Take 2 big potatoes cut in halves
4. Get 1 big tomato chopped
5. Make ready 4-5 cloves
6. Take 2 black cardamoms
7. Take 6 green cardamoms
8. Make ready 3 bay leaves
9. Make ready 4 inch cinnamon sticks
10. Make ready 1 tsp cumin seeds
11. Get 1 star anise
12. Take 2 tbsp black peppercorns
13. Make ready 1 cup coriander leaves finely chopped
14. Make ready 1 cup mint leaves finely chopped
15. Take 4-5 chillis slit
16. Make ready 1 pinch saffron
17. Prepare 2 tbsp milk
18. Take 6 tbsp ghee
19. Prepare to taste salt
20. Get For marinating the chicken :
21. Prepare 500 g chicken on the bone
22. Take 1 cup yoghurt whisked
23. Make ready 2 tsp red chilli powder
24. Make ready 1 tsp turmeric powder
25. Prepare 1 tsp cumin powder
26. Prepare 2 tsp coriander powder
27. Take 3 tsp garam masala powder
28. Get 2 tsp garlic paste
29. Take 2 tsp ginger paste
30. Make ready 2 tbsp lemon juice
31. Get 1 tbsp mustard oil or any cooking oil
32. Get 1 tsp salt to taste

Kolkata Chicken Biryani or Bengali style Chicken Dum Biryani is an epitome of indulgence in delicate delicious food. And of course well-seasoned potato and hard boiled eggs are what makes any Kolkata Biryani standout in the crowd of biryani world. Chicken Biryani Recipe & Nutritional Facts Chicken Biryani is a famous recipe of South Asian countries full of healthy ingredients that include chicken, Boiled White rice, and extra ingredient fried potatoes pieces. Toss potatoes, onions, chopped rosemary, unpeeled garlic cloves, and olive oil in large bowl; spread vegetables on prepared sheet and sprinkle with salt and pepper.

Instructions to make Chicken biryani with potatoes:

1. Add all the marination spices and the yoghurt to the washed and cleaned chicken. Massage the chicken well with the marinade. Cover and leave it in the fridge overnight.
2. Set 6 cups of water with the a tablespoon of ghee, 1 black cardamom, 3 green cardamoms, 2 bay leaves, 2 cinnamon sticks,1 tablespoon peppercorns, cumin seeds, star anise and salt to boil.
3. Once the water comes to a roll boil, add the soaked basmati rice. Cook the rice until 75% done. Drain and keep aside. Warm the milk and add the saffron strands to it. Keep it aside.
4. Heat a heavy bottomed pan with two tablespoons of ghee. Once hot add the cloves, 2 sticks of cinnamon, a bay leaf and 2-3 green cardamoms - When they turn fragrant, add the potatoes.
5. Fry them until they get a light golden brown colour on them. Add the marinated chicken, chopped tomatoes, a few chillis, the beresta and some coriander leaves. Mix well.
6. Add half a cup of water and salt to taste. Be mindful, as the the cooked rice and marinated chicken already have salt. Mix well, cover and cook until the chicken is completely cooked. Remove from flame and set aside.
7. Now, grease a thick bottomed pan with ghee all over. Arrange the chicken pieces, from the curry, on the edges and keep the potatoes in the centre. Cover with the curry.
8. Now carefully layer the rice over the chicken and the curry. Use a spatula to do this so that the grains do not break. Drizzle the ghee and the saffron milk. Then arrange the slit chilis.
9. Finally add the mint and coriander leaves. Cover and cook on a very low flame for 15-20 minutes (or until the rice is fully cooked)
10. When done, turn the flame off. Keep covered for five minutes before opening the lid. Mix gently and scoop the rice out carefully with the chicken and potatoes. Enjoy your chicken biryani with potatoes, hot, with a chilled raita on the side!

Place chickens on top rack of oven and vegetables on bottom rack. Add the potatoes, tomatoes, cinnamon, tomato paste and chicken stock; stir to combine. Authentic and flavorful chicken biryani ready to eat in an hour? Yes, it's absolutely possible with an Instant Pot! This aromatic and mouthwatering chicken biryani is a family-favorite.

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