We have never met a person to this day who doesn’t like biryani. There are many different ways to cook this delicious dish, and today we have come up with one more recipe for you guys: Chicken Biryani with potatoes.
If you ask us to which region this biryani recipe belongs, we won’t be able to answer that question, as we have researched and tried different combinations of this recipe to finally come up with this simple, easy, and tasty version for you.
This recipe has closer links to the Hyderabadi chicken biryani recipe and the Kolkata biryani, which is famous for including potatoes.
So let’s jump into the recipe.
Ingredients for Chicken biryani with potatoes recipe:
- 1 kg chicken pieces
- 1 tsp salt
- ¼ cup turmeric powder
- 1 tsp Garam masala
- 1 tsp Red chili powder
- 1 cup fried onion
- ½ cup yogurt
- 1 tsp ginger garlic paste
- 2 potatoes, cut in half
- 3 tbsp ghee
- 5 cloves
- 5 kg rice
- 4-5 green cardamoms
- 2 bay leaves
- 2-inch cinnamon stick
- 1 cup coriander and mint leaves
- A pinch of saffron
- 3-4 green chilies
Instructions:
Marinate the Chicken:
In a bowl, combine yogurt, spices, ginger-garlic paste, and 1 tsp salt. Massage the mixture into the chicken pieces and marinate for at least 30-45 minutes.
Cook the Rice:
In a separate pot, heat ghee and add cloves, cardamoms, bay leaves, cinnamon stick, and rinsed rice. Add water and salt, and bring to a boil. Cook the rice until about 80% done, then drain and set aside to cool slightly.
Fry the Potatoes:
In another pot, heat ghee and cinnamon cloves. Add the potatoes and fry until golden brown.
Sauté the Chicken:
Add the marinated chicken to the pot with potatoes. Stir in chopped coriander leaves and cook until the chicken is cooked through and the potatoes are tender. Add ½ cup of water if needed to prevent sticking.
Assemble the Biryani:
In a third pot, layer the cooked chicken and potato mixture on the bottom. Top with a layer of cooked rice.
Saffron and Finishing Touches:
Dissolve saffron in a small amount of water and sprinkle it over the rice. Garnish with chopped green chilies and coriander and mint leaves.
Steam and Serve:
Cover the pot and cook on low heat for an additional 10-15 minutes, allowing the biryani to steam. Fluff the rice with a fork before serving.
Enjoy this delicious and versatile biryani recipe.