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1
In a large skillet, fry potatoes in ghee until brown.
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2
Remove and reserve the potatoes.
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3
Add onion, garlic and ginger to the skillet, fry until onion is soft and golden.
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4
Add chili, pepper, turmeric, cumin, salt and the tomatoes.
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5
Fry, stirring constantly for 5 minutes.
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6
Add yogurt, mint, cardamom and cinnamon stick.
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7
Cover and cook over low heat, stirring occasionally until the tomatoes are cooked to a pulp.
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8
It may be necessary to add a little hot water if the mixture becomes too dry and starts to stick to the pan.
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9
When the mixture is thick and smooth, add the chicken pieces and stir well to coat them with the spice mixture.
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10
Cover and cook over very low heat until the chicken is tender, approximately 35 to 45 minutes.
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11
There should only be a little very thick gravy left when chicken is finished cooking.
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12
If necessary cook uncovered for a few minutes to reduce the gravy.
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13
Wash rice well and drain in colander for at least 30 minutes.
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14
In a large skillet, heat ghee and fry the onions until they are golden.
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15
Add saffron, cardamom, cloves, cinnamon stick, ginger and rice.
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16
Stir continuously until the rice is coated with the spices.
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17
In a medium-size pot, heat the chicken stock and salt.
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18
When the mixture is hot pour it over the rice and stir well.
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19
Add the chicken mixture and the potatoes; gently mix them into the rice.
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20
Bring to boil.
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21
Cover the saucepan tightly, turn heat to very low and steam for 20 minutes.
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22
Do not lift lid or stir while cooking.
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23
Spoon biryani onto a warm serving dish.
