Recipe type: Main
Prep time: 30 mins
Cook time: 45 mins
Total time: 1 hour 15 mins
- 3 cups cooked Basmati Rice
- 3 red onions
- 2 potatoes
- 1/4 cup vegetable oil
- 1 chicken, cut into pieces (i.e. breast, wings, thighs) bone-in, skin off
- 1 teaspoon turmeric
- 1 tablespoon, plus 1/2 teaspoon salt
- 1 inch piece of fresh ginger
- 6 garlic cloves
- 3 tomatoes
- 1 tablespoon chopped cilantro
- 6 whole cardamom pods
- 1/2 inch cinnamon stick
- 1/2 teaspoon crushed red pepper (or less depending on your spice preference.)
- 1/4 teaspoon black pepper
- 1 teaspoon cumin seeds
- 1 tablespoon ground cumin
- 1 chicken bouillon cube
- Fresh cilantro to garnish
- Sprinkle 1/2 teaspoon of salt and turmeric on the chicken pieces and rub it in to coat. Set to the side.
- Slice one onion into thin slivers. Heat oil over medium high heat and fry the onions until brown and crisp, about 4 minutes.
- While the onions fry, chop the potato into cubes. Remove onions from the oil with a slotted spoon and drain on paper towels. Place potatoes in the oil and fry until golden brown on each side, about 6 minutes.
- Meanwhile, put garlic and ginger in a plastic bag and smash with a rolling pin (alternatively, this can be done with a mortar and pestle.)
- Remove potatoes from the oil when browned with a slotted spoon and drain on paper towels. Add the chicken to the oil and brown on all sides, about 5 minutes (the chicken does not need to cook through at this point.)
- While chicken browns, add tomatoes and coriander to a food processor and puree until smooth.
- Once chicken is evenly browned, remove with a slotted spoon. Chop the remaining onions and add them along with the cardamom and cinnamon to the oil and fry. After one minute, add the ginger/garlic mixture to the oil and fry one minute longer.
- Add the chicken back to the oil along with the ground red pepper (if using), black pepper, cumin, remaining salt, and pureed tomato mixture. Stir and reduce heat to medium low and cover.
- Add the potatoes to the chicken mixture after 5 minutes. Cook 5 minutes more and add the bouillon cube (no need to add water.) Cook until the potatoes are tender and the chicken is cooked through.
- Mix in the cooked basmati rice and top with the fried onions. Return the lid to the pot and cook 5-6 minutes more to allow the rice to absorb the flavor. Serve with fresh cilantro garnished on top.
This dish is even better served the next day!
Recipe by Mom de Cuisine at http://momdecuisine.net/2012/09/24/chicken-biryani/