Chicken biryani with potatoes. For my recipe, I have let the chicken marinate overnight in a spicy yoghurt mix. The only accompaniment, you need with this chicken biryani with potatoes is some chilled and spiced yoghurt, so I have served it alongside a raita. To make it, I simply, whisked yoghurt.
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.
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.
You can cook Chicken biryani with potatoes using 32 ingredients and 10 steps. Here is how you achieve that.
Ingredients of Chicken biryani with potatoes
- Prepare 1 1/2 cups of basmati rice washed and soaked for 15 minutes.
- Prepare 1 cup of fried onions.
- You need 2 of big potatoes cut in halves.
- It's 1 of big tomato chopped.
- You need 4-5 of cloves.
- You need 2 of black cardamoms.
- You need 6 of green cardamoms.
- You need 3 of bay leaves.
- Prepare 4 inch of cinnamon sticks.
- You need 1 tsp of cumin seeds.
- Prepare 1 of star anise.
- You need 2 tbsp of black peppercorns.
- It's 1 cup of coriander leaves finely chopped.
- Prepare 1 cup of mint leaves finely chopped.
- You need 4-5 of chillis slit.
- You need 1 pinch of saffron.
- It's 2 tbsp of milk.
- Prepare 6 tbsp of ghee.
- Prepare to taste of salt.
- It's of For marinating the chicken :.
- Prepare 500 g of chicken on the bone.
- It's 1 cup of yoghurt whisked.
- It's 2 tsp of red chilli powder.
- Prepare 1 tsp of turmeric powder.
- Prepare 1 tsp of cumin powder.
- It's 2 tsp of coriander powder.
- You need 3 tsp of garam masala powder.
- You need 2 tsp of garlic paste.
- It's 2 tsp of ginger paste.
- It's 2 tbsp of lemon juice.
- You need 1 tbsp of mustard oil or any cooking oil.
- It's 1 tsp of salt to taste.
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. In fact, I think I like chicken biryani just as much - possibly more than my butter chicken.
Chicken biryani with potatoes step by step
- 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..
- 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..
- 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..
- 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..
- 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..
- 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..
- 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..
- 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..
- 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).
- 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!.
That is saying A LOT y'all. 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. Biryani is traditionally associated with the Mughlai cuisine. In chicken pot biryani version where all the ingredients are placed in one pot and co. This easy chicken biryani is an Indian classic.
