Chicken Biryani

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   1) In large skillet, fry potatoes in 2 tbsp oil(or ghee)until brown, drain and reseve the potatoes. Add remaining 2 tbsp oil to the skillet, fry onion, garlic, and ginger until onion is soft and golden. Add chili, pepper, turmeric, cumin, salt and the tomatoes. Fry, stirring constantly for 5 minutes. Add yogurt, mint, cardamon and cinnamon stick. Cover and cook over low heat, stirring occassionally 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.

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   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, approximately 35 to 45 minutes. There should only be a little very thick gravy left when chicken is finished cooking. If necessary, cook uncovered for a few minutes to reduce the gravy.

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   3) Wash rice well, drain in colander for at least 30 minutes.

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   4) In a large skillet, heat oil (or ghee) and fry onions until they are golden. Add saffron, cardamom, cloves, cinnamon stick, ginger and rice. Stir continously until the rice is coated with the spices.

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   5) In a medium 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 chicken/potatoes into the rice. Bring to a boil. Cover the saucepan tightly, turn the heat to very low and steam for 20 minutes. Do not lift lid or stir while cooking. Spoon Biryani onto a warm serving dish.

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   6) Enjoy!

No additional tips available.