How to Cook Speedy Chicken biryani with potatoes

Chicken biryani with potatoes Recipe. How to set it up? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i will make it a little bit tasty.

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!

Here is the best “Chicken biryani with potatoes” recipe we have found until now. This will be really delicious.

Ingredients of Chicken biryani with potatoes

1. You need 1 kg of Chicken (bone in).
2. Make ready 1 kg of long grain Basmati rice.
3. You need 3 of chopped Tomatoes (big size).
4. You need 3 of big Onions thinly sliced and deep fried (onion beresta).
5. You need 3 of big Onions chopped.
6. Prepare 1 tablespoon of Ginger-garlic paste.
7. Prepare 1 cup of Yoghurt.
8. Prepare 1 1/2 cup of Cooking oil(1 cup fod beresta & 1/2 cup for chicken.
9. Take 1 bunch of Mint leaves or Pudina.
10. You need 2 tablespoon of Ghee.
11. Prepare 1 of lemon(squeeze the juice).
12. Make ready 1 pinch of Saffron colour.
13. Prepare 2 tablespoon of Salt.
14. Make ready 2 drop of Biryani essence(optional).
15. Take 1 packet of Biryani masala.
16. It’s 4-5 of dry Alu bukhara(prunes).
17. Prepare 5-6 of medium sized Potatoes(same size).
18. You need 2-3 tablespoon of oil to fry the potatoes.

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.Baby potato biryani recipe, learn how to make baby potato biryani, a flavourful and easy vegetarian biryani recipe with baby potatoes.Well, baby potatoes are one of TH's favourites and I have been meaning to add them to biryani for ages now.After postponing for months, years even, I decided to.

Chicken biryani with potatoes step by step

1. Boil potatoes, peel the skin and cut in halves..
2. Heat 2-3 tablespoon of oil and fry the potatoes until light golden brown and keep aside..
3. Clean and soak rice in water for atleast 1 hour..
4. Clean and cut chicken into little big pieces..
5. Make fried onion before starting to make biryani. You have to fry them light golden brown and crisp..
6. Also chop onion and tomatoes into small pieces..
7. Heat 1/2 cup of oil in a big heavy bottomed saucepan..
8. Add in chopped onions and saute until soft..
9. Add ginger-garlic paste and saute for a minute..
10. Next add chicken pieces and stir nicely..
11. After 1 minute add chopped tomatoes and fry for 3-4 minutes..
12. Next add 1 packet of good quality biryani masala along with aloo bukhara and mix well to the chicken mixture..
13. Fry for few minutes until tomatoes get mushy and oil starts to separate from gravy..
14. Add 1 cup of beaten yoghurt and mix well..
15. Add salt if necessary..
16. Also add 1 cup of water, reduce the flame, cover and cook for 15 minutes or until chicken cooks completely..
17. Check the gravy of the chicken curry, there should be little gravy in the chicken. Don't make them fry..
18. Remove from heat and add potato pieces to the chicken gravy..
19. For the rice place water in another big vessel..
20. Bring to boil with 1 tablespoon of salt and 1 lemon juice. Lemon juice will help to make the rice firm and without sticky..
21. Add drained rice to the boiling water and cook till rice is 70% done..
22. When rice cooks 70%, remove from heat and drain in a colander..
23. Clean and make some mint leaves with stem ready..
24. Now place the saucepan with chicken in the gas stove with medium high heat..
25. Place 1/3rd of the rice over the chicken and potatoes to make a rice layer..
26. Now drizzle little(1 drop) saffron colour over the rice..
27. Next pour 1 teaspoon of melted ghee over the rice, then sprinkle 1 handful of fried onion..
28. Over fried onion sprinkle some mint leaves with stem..
29. Make the 2nd layer of rice (half of the remaining rice)..
30. Add in all the ingredients as 1st layer. Be generous to spread fried onion..
31. Lastly spread the remaining rice. Also sprinkle the other ingredients..
32. 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..
33. Take a sheet of aluminium foil, cover the saucepan and then cover with a lid..
34. Keep in steam for about 20 minutes in low heat..
35. 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..
36. Cover and again cook for 10 minutes..
37. Delicious chicken biryani is ready to serve now. Serve with any kind of raita or salad..

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!

Discover Maunika Gowardhan's Chicken Biryani as she makes it on Jamie Oliver's Food Tube.The dish is quick and easy and contains herbs and spices.Easy Chicken Biryani on Food Tube.Chicken cooked with rice, saffron, cardamom, chilli and fresh mint.Kolkata Chicken Biryani or Bengali style Chicken Dum Biryani is an epitome of indulgence in delicate delicious food.