This is my mother in law’s recipe and lots of you out there was asking for this recipe!
Here is the link for the raita or condiment eaten with the biryani

Hope you all enjoy this video!

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Ing:
2 tbsp oil
1 large onion chopped finely
6 large potatoes peeled and halved
2 to three dried red chili peppers
1 cinnamon stick
2 chickens cut and cleaned in 8 pieces
1 tbsp fresh ginger and garlic
1 tbsp chili garlic sauce
salt to taste
1 tsp black pepper
For the roasted cumin you will need
2 tsp red crushed peppers
2 tbsp of cumin seeds
let this roast in a pan once roasted let it cool and blend
keep aside you will only need 1 tsp of this mixture later on
For the Rice
4 cups rice washed and soaked for 20 min
1 tbsp olive oil
salt to taste
For the gravy mixture
4 large tomatoes diced
1 anaheim pepper diced
1 cup yogurt
1 tsp green chutney
salt to taste
2 tbsp tomato paste
1/2 tsp garam masala
1 tsp mango powder
1 tsp roasted cumin and pepper mixture
pinch of saffron
1 cup store bought fried onions
some fresh chopped coriander

Method:
In a big pot add the olive oil and add the onions, potatoes, dry red chili peppers and cinnamon make sure and fry this until golden brown and the potatoes are about 90 percent cooked. In the mean time marinate the chicken with ginger and garlic, garlic chili sauce, salt and pepper, keep aside. Roast the cumin and red crushed chili peppers and blend, keep this aside. Now make the rice by following the video instructions. Remove the onion and potato mixture out of the big pot and keep it aside. In the same pan add the marinated chicken and add 4 diced tomatoes, 1 pepper of your choice diced, yogurt, green chutney, stir all this really well until the gravy reduces, the chicken should not be done completely next add the tomato paste, and all the spices. Stir everything really well and add the potato and onion mixture back in the big pot, lastly add the cooked rice on top of the mixture lastly add some saffron mixed with a 1 tsp of water and drizzle it on the rice as well as the store bough fried onions, and fresh cilantro. Cover and let cook on very low temperature for about 30 min or until the chicken has completely cooked through.
Enjoy!

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