Savoury Pakistani Dish

Chicken Biryani
This is a delicious Pakistani rice dish, often made for special occasions such as parties or holidays such as Ramadan. Biryani is a set of rice-based foods made with spices, rich and meat, fish, eggs or vegetables. It was originated in Iran and was brought to South Asian cuisine by Iranian travelers and merchants. Chicken biryani has a lengthy preparation and requires hard work but in the end, it is definitely worth it.

Ingredients:
For the chicken:

• 4 tablespoons vegetable oil
• 4 small potatoes, peeled and halved
• 2 cloves garlic, minced
• 1 tablespoon minced fresh ginger root
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground turmeric
• 1 teaspoon salt
• 2 medium tomatoes, peeled and chopped
• 2 tablespoons plain yogurt
• 2 tablespoons chopped fresh mint leaves
• 1/2 teaspoon ground cardamom
• 1 (2 inch) piece cinnamon stick
• 3 pounds boneless, skinless chicken pieces cut into chunks

For the rice:

• 2 1/2 tablespoons vegetable oil
• 1 large onion, diced
• 5 pods cardamom
• 3 whole cloves
• 1 (1 inch) piece cinnamon stick
• 1/2 teaspoon ground ginger
• 1 pound basmati rice
• 4 cups chicken stock
• 1 1/2 teaspoons salt

Directions

1. In a large frying pan, in 2 tablespoons vegetable oil (or ghee), fry potatoes until brown. Drain and reserve the potatoes. Add the remaining 2 tablespoons of oil to the pan and fry onions, garlic and ginger until the onion is soft and golden. Add chili, pepper, turmeric, cumin, salt and the tomatoes. Fry, stirring constantly for 5 minutes. Add yogurt, mint, cardamom and cinnamon stick. Cover and cook over low heat, stirring occasionally until the tomatoes are cooked to a pulp. It may be necessary to add a little hot water if the mixture becomes too dry and starts to stick to the pan.
2. When the mixture is thick and smooth, add the chicken pieces and stir well to coat them with the spice mixture. Cover and cook over very low heat until the chicken is tender for approximately 35-45 minutes. There should only be a little thick gravy left when the chicken is finished cooking. If necessary, cook uncovered for a few minutes to reduce the gravy.
3. Wash rice well and drain in colander for at least 30 minutes
4. In a large frying pan, heat vegetable oil (or ghee) and fry the onions until they are golden. Add saffron, cardamom, cloves, cinnamon stick, ginger and rice. Stir continuously until the rice is coated with the spices.
5. In a medium-size pot, heat the chicken stock and salt. When the mixture is hot, pour it over the rice and stir well. Add the chicken mixture and the potatoes; gently mix them into the rice. Bring to boil. Cover the saucepan tightly, turn heat to very low and steam for 20 minutes. Do not lift the lid or stir while cooking. Spoon biryani onto a warm serving dish.

Source: http://allrecipes.com/recipe/chicken-biryani/