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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Pakistani

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large skillet, fry potatoes in ghee until brown. Remove and reserve the potatoes. Add onion, garlic and ginger to the skillet, fry until onion is soft and golden. Add chili, pepper, turmeric, cumin, salt and the tomatoes. Fry, stirring constantly for 5 minutes. Add yogurt, mint, cardamom and cinnamon stick. Cover and cook over low heat, stirring occasionally 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. | 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. | 3. Wash rice well and drain in colander for at least 30 minutes. | 4. In a large skillet, heat ghee and fry the onions until they are golden. Add saffron, cardamom, cloves, cinnamon stick, ginger and rice. Stir continuously until the rice is coated with the spices. | 5. In a medium-size 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 them into the rice. 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
ghee	1 1/2	1/2		-	-	-	-
potato	2		peeled halved	-	-	-	-
purple onion	1		chopped	176.5167	0.0	39.27	0.9917
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
gingerroot	1 1/4	1/4	minced	176.5167	0.0	39.27	0.9917
chili powder	1/4	teaspoon		1.9035	0.3355	0.0909	0.0964
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
turmeric	1/4	teaspoon	ground	2.34	0.5036	0.0726	0.0244
cumin	1/2	teaspoon	ground	3.9375	0.4645	0.187	0.2338
salt	1/2	teaspoon		-	-	-	-
tomato	1		peeled chopped	28.29	6.273	1.476	0.24600000000000002
plain yogurt	2 1/2	teaspoons		-	-	-	-
mint leaf	2 1/2	teaspoons	chopped	176.5167	0.0	39.27	0.9917
cardamom	1/4	teaspoon	ground	1.555	0.3424	0.0538	0.0335
cinnamon	1/2			-	-	-	-
chicken	2	lbs	boneless skinless cut	1931.2044	1.1787	166.1924	134.459
ghee	1	tablespoon		-	-	-	-
onion	1/2		diced	30.0	7.005	0.825	0.075
saffron	2	strands		-	-	-	-
cardamom pod	2			176.5167	0.0	39.27	0.9917
clove	1			5.754	1.3761	0.1254	0.273
cinnamon	1/2			-	-	-	-
ginger	1/4	teaspoon	ground	0.4	0.0888	0.0091	0.0038
basmati rice	7	ounces		176.5167	0.0	39.27	0.9917
chicken stock	2	cups		172.8	16.944000000000003	12.095999999999998	5.76
salt	3/4	teaspoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.