Chicken biryani with potatoes. 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, added chopped cucumbers, pink salt and chaat masala. The chilled raita is a classic side to this spicy biryani.

If you aren't familiar with the biryani, you might even be forgiven if you mistake one for the other. I was introduced to the Pakistani style of cooking after coming to Dubai having a quite a few neighbours. For a traditional Pakistani/Indian dish, simmer tender morsels of chicken in a creamy, spicy blend of onion, garlic, ginger, turmeric, cumin, tomatoes, yogurt, mint, cardamom and cinnamon. You can have Chicken biryani with potatoes using 18 ingredients and 37 steps. Here is how you cook that.

Ingredients of Chicken biryani with potatoes

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

Finish by steaming with fragrant saffron rice and potatoes. Great recipe for Chicken biryani with potatoes. #riceisthebest #AmazingBiryani Biryani is no doubt one of the most crowd pleasing dish. Every region's biryani is little different with local touch. I am sharing a simple yet very flavorful biryani that I always make in any special occasions.

Chicken biryani with potatoes step by step

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..

This Instant Pot Biryani recipe is sure to make life easier for all biryani lovers, myself included! Basmati rice is seasoned with curry, allspice, and cardamom. The shredded chicken, mini-meatballs, cubed potatoes, and caramelized onions add to the complex flavors in this recipe. In a pot add half quantity o boiled rice then chicken gravy and remaining boiled rice. The potatoes in the Biryani is optional.