Arjun's+Chicken+Biryani

= Entree = Cook Time-- 45 minutes Temperature--Stove temperature at setting 3

Ingredients an the amounts:
2 large, finely chopped onions 2 cloves garlic minced 1 tablespoon minced fresh ginger root 1/2 teaspoon chili powder, black pepper, ground turmeric 1 teaspoon ground cumin and salt 2 medium tomatoes, peeled and chopped 2 tablespoons plain yogurt 2 tablespoons chopped fresh mint leaves 1/2 teaspoon ground cardamom 1 (2in.) stick of cinnamon 3 pounds boneless skinless chicken pieces cut into chunks

Directions:
1.In a large skillet in 2 tablespoons add vegetable oil. Fry potatoes until brown, drained and reserve the potatoes. 2.Add remaining 2 tablespoons oil to the skillet and fry onion, garlic and ginger until the onion is soft and golden. Add chili, pepper, turmeric, cumin, salt and the tomatoes. 3.Stir constantly for five minutes. Add yogurt, mint, cardamom, and the cinnamon stick. 4.Cover and cook over low heat,stirring occasionally until the onions are cooked to a pulp. 5.When the mixture is thick and smooth, add the chicken pieces and stir well to coat them with the spice mixture. 6.Cover and cook until chicken is tender, takes about 45 minutes. There should only be a little bit of thick gravy when finished. 7.Wash ice and drain in colander for 30 minutes. 8.In a large skillet, heat vegetable oil and fry the onions until they are golden. 9.Add the saffron, cardamom, cloves, cinnamon stick, ginger and rice. Stir until rice is coated in the spices. 10.In a medium size pot, heat the chicken stock and salt. When the mixture is hot, pour it over the rice and stir. 11.Add the hicken mixture and the potatoes; gently mix them into the rice. Bring to boil. 12. cover the saucepan tightly, turn heat to very low and steam for 20 minutes. 13.Do not lift lid or stir while it is cooking. Spoon biryani onto a serving dish. 14.Enjoy!!