""This is a delicious Pakistani/Indian rice dish which is often reserved for very special occasions such as weddings, parties, or holidays such as Ramadan. It has a lengthy preparation, but the work is definitely worth it. For biryani, always use long grain rice. Basmati rice with its thin, fine grains is the ideal variety to use. Ghee is butter that has been slowly melted so that the milk solids and golden liquid have been separated and can be used in place of vegetable oil to yield a more authentic taste."..."
INGREDIENTS
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4 tablespoons vegetable oil
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4 small potatoes, peeled and halved
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2 large onions, finely chopped
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2 cloves garlic, minced
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1 tablespoon minced fresh ginger root
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1/2 teaspoon chili powder
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1/2 teaspoon ground black pepper
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1/2 teaspoon ground turmeric
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1 teaspoon ground cumin
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1 teaspoon salt
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2 medium tomatoes, peeled and chopped
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2 tablespoons plain yogurt
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2 tablespoons chopped fresh mint leaves
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1/2 teaspoon ground cardamom
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1 (2 inch) piece cinnamon stick
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3 pounds boneless, skinless chicken pieces cut into chunks
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2 1/2 tablespoons vegetable oil
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1 large onion, diced
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1 pinch powdered saffron
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5 pods cardamom
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3 whole cloves
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1 (1 inch) piece cinnamon stick
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1/2 teaspoon ground ginger
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1 pound basmati rice
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4 cups chicken stock
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1 1/2 teaspoons salt