• 1/2kg SWT Ravi Extra Long Grains basmati rice (preferably, but I used the S.W.T -short grain instead because it’s what I had)
• 1/2kg Ugachick chicken breasts, cut into chunks
• 6 tablespoons vegetable oil/ ghee/ butter
• 4 small potatoes, peeled and halved
• 3 large onions, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon minced fresh ginger root and 1/2 teaspoon ground ginger
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 2 teaspoon salt
• 2 medium tomatoes, peeled and chopped
• 2 tablespoons plain yogurt
• 2 tablespoons chopped fresh mint leaves
• 3 whole cloves
• 5 pods cardamom and 1/2 teaspoon ground cardamom
• 2 (2 inch) piece cinnamon stick
• 1 pinch powdered yellow food color, dissolved in 3 tbsp. water (optional)
• 4 cups chicken stock
• 1 boiled egg, halved, for garnishing
1. Soak the rice for about 30 minutes. Meanwhile, on medium-high heat, heat 2 tablespoons of ghee/ butter/ cooking oil and fry potatoes until brown, drain and put them on the side. Add 2 tablespoons oil/ ghee/ butter to the same pan and fry ½ the onions, garlic and the minced fresh ginger until the onions turn brown. Add chili, pepper, turmeric, cumin and salt. Fry, stirring constantly for 5 minutes. Add yogurt, mint, the whole cardamom and a cinnamon stick. Cover and cook over low heat, stirring occasionally for a minute, adding 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 for 20-30 minutes or until the chicken is tender. 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.
3. In a large skillet, heat the remaining ghee/ butter/ oil and fry the remaining onions until they are golden. Add the ground cardamom, cloves, remaining cinnamon stick, ginger powder and rice. Stir continuously until the rice is coated with the spices.
4. In a medium-size pot, heat the chicken stock and salt. When the mixture is hot, drain the rice, add to the mixture plus the green chilies and potatoes stir well and bring to boil. Cover the saucepan tightly, turn heat to very low and steam for 20 minutes. Do not lift lid or stir while cooking. Spoon biryani onto a warm serving dish, garnish with the egg.