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Chicken Biryani with Potatoes

What isn’t to love about this chicken biryani recipe? The fragrant aromas, the vibrant colours, the fluffy rice all bound together by the zing of heat and spices. Even beginners will fall in love with this chicken biryani recipe.

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 8
Calories: 597 kcal
Course: Main Course , Dinner
Cuisine: Indian , Pakistani

Ingredients

  • 100 ml olive oil
  • 2 bay leaf
  • 1 tsp peppercorn
  • 5 Inch cinnamon
  • 1 tsp cloves Laung
  • 3 black cardamom
  • 10 green cardamoms
  • 1 kg chicken
  • 2 onions
  • 3 tomatoes
  • 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 potatoes
  • 100 g yoghurt
  • 1 tsp cumin powder Jeera
  • 4 green chillies
  • onions Fried
  • 1 handful Coriander
  • 500 g rice Basmati

Instructions

    Cup of Yum
  1. Rinse the rice in cold water then leave to soak and set aside
  2. 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
  3. 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
  4. As the rice is cooking in a large pan heat up the oil on medium heat until hot
  5. Add the bay leaves, black peppercorns, cinnamon, cloves, black cardamom, and green cardamoms then sauté the whole spices for 1 minutes until fragrant
  6. 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
  7. Add the ginger paste, garlic paste, garam masala, chilli powder, black pepper, turmeric powder, and salt then cook the spices for 5-7 minutes
  8. As the spices are cooking peel the potatoes and cut into bite-size chunks then add into pan and cook for 10-15 minutes
  9. Add the yoghurt and stir immediately to prevent it from curdling then cook for 10-15 minutes
  10. Add the cumin seeds, green chillies, fried onions, and coriander then mix
  11. Drain the parboiled rice and layer on top of the chicken masala followed by some fried onions and finely chopped fresh coriander
  12. Cover with a lid then reduce the heat to low and allow to cook for 10-12 minutes
  13. Remove the lid and gently mix the chicken masala and rice together – ensure that you mix slowly to not mush the rice
  14. Serve immediately on its own or alongside some raita!

Notes

  • Nutritional facts:
  • The provision of nutritional information is done so merely as a courtesy and should not be taken as a guarantee.

Nutrition Information

Calories 597kcal (30%) Carbohydrates 80g (27%) Protein 20g (40%) Fat 22g (34%) Saturated Fat 5g (25%) Trans Fat 0.1g Cholesterol 47mg (16%) Sodium 437mg (18%) Potassium 888mg (25%) Fiber 7g (28%) Sugar 5g (10%) Vitamin A 677IU (14%) Vitamin C 34mg (38%) Vitamin D 0.1µg Calcium 94mg (9%) Iron 3mg (17%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 597

% 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.