Chicken Biryani with Potatoes
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr
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Total Time
1 hr 15 mins
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Servings
8
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Calories
597 kcal
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Course
Main Course, Dinner
Chicken Biryani with Potatoes
Description
This chicken biryani uses whole spices such as bay leaf, cinnamon, cloves, and cardamoms roasted in olive oil to start, building a fragrant base. Chicken is cooked with onions, tomatoes, garlic and ginger pastes, and spices including garam masala, chili powder, turmeric, and black pepper, creating a spicy and savory sauce. Potatoes cut into bite-size pieces cook alongside, adding a tender and starchy element.
The basmati rice is parboiled until about 80% cooked, allowing it to finish cooking with the chicken and potatoes and absorb the flavors fully. The assembled biryani offers layers of tender chicken and potatoes amidst aromatic spiced rice, providing a dish popular in South Asian cuisine for special meals.
The recipe includes a note that nutritional information is provided as a courtesy and should not be guaranteed.
Ingredients
- 100 ml olive oil
- 2 bay leaf
- 1 tsp peppercorn
- 5 Inch cinnamon
- 1 tsp cloves Laung
- 3 black cardamom
- 10 green cardamom
- 1 kg chicken
- 2 onion
- 3 tomato
- 2 tsp garlic paste
- 2 tsp ginger paste
- 2 tsp garam masala
- 2 tsp chilli powder
- 1 tsp black pepper
- 2 tsp turmeric powder Haldi
- 1 tsp salt
- 4 potato
- 100 g yogurt
- 1 tsp cumin powder Jeera
- 4 green chili
- onion Fried
- 1 handful Coriander
- 500 g rice Basmati
Instructions
- Rinse the rice in cold water then leave to soak and set aside
- In a large saucepan bring a pot of water to a boil then drain the rice and add to the pan before giving it a stir to spread the rice in the pan
- Allow the rice to gently simmer for 12-15 minutes until 80% cooked – at this point the rice grains should have expanded but they will still be relatively hard
- As the rice is cooking in a large pan heat up the oil on medium heat until hot
- Add the bay leaves, black peppercorns, cinnamon, cloves, black cardamom, and green cardamoms then sauté the whole spices for 1 minutes until fragrant
- Reduce the heat to medium and add the chicken, the finely diced onions and the chopped tomatoes then cook for 3-4 minutes until the onions are soft and translucent in colour
- Add the ginger paste, garlic paste, garam masala, chilli powder, black pepper, turmeric powder, and salt then cook the spices for 5-7 minutes
- As the spices are cooking peel the potatoes and cut into bite-size chunks then add into pan and cook for 10-15 minutes
- Add the yoghurt and stir immediately to prevent it from curdling then cook for 10-15 minutes
- Add the cumin seeds, green chillies, fried onions, and coriander then mix
- Drain the parboiled rice and layer on top of the chicken masala followed by some fried onions and finely chopped fresh coriander
- Cover with a lid then reduce the heat to low and allow to cook for 10-12 minutes
- Remove the lid and gently mix the chicken masala and rice together – ensure that you mix slowly to not mush the rice
- Serve immediately on its own or alongside some raita!
Notes
- Nutritional facts provided are for reference only and not guaranteed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 597 kcal
% Daily Value*
| Calories | 597kcal | 30% |
| Carbohydrates | 80g | 27% |
| Protein | 20g | 40% |
| Fat | 22g | 34% |
| Saturated Fat | 5g | 25% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 47mg | 16% |
| Sodium | 437mg | 18% |
| Potassium | 888mg | 19% |
| Fiber | 7g | 28% |
| Sugar | 5g | 10% |
| Vitamin A | 677IU | 14% |
| Vitamin C | 34mg | 38% |
| Vitamin D | 0.1µg | 1% |
| Calcium | 94mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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