Chicken Biryani 
This is a delicious Pakistani/Indian rice dish usually reserved for very special occasions like weddings, parties or holidays like Ramadan. The preparation is long, but the work is definitely worth it. For biryani, always use long grain rice. Basmati rice with its fine, fine grain is the ideal rice to use. Ghee is butter that is slowly melted to separate the milk solids and yellow liquid  and can be used in place of vegetable oil for a more authentic taste.

Ingredients :

• 4 tablespoons vegetable oil, divided
• 4 small potatoes, peeled and halved
• 2 large onions, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon minced fresh ginger root
• ½ teaspoon chili powder
• ½ teaspoon ground black pepper
• ½ teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 2 medium tomatoes, peeled and chopped
• 2 tablespoons plain yogurt
• 2 tablespoons chopped fresh mint leaves
• ½ teaspoon ground cardamom
• 1 (2 inch) piece cinnamon stick
• 3 pounds boneless, skinless chicken pieces cut into chunks 
• Rice:
• 1 pound basmati rice
• 2 ½ tablespoons vegetable oil
• 1 large onion, diced
• 1 pinch powdered saffron
• 5 pods cardamom
• 3 whole cloves
• 1 (1 inch) piece cinnamon stick
• ½ teaspoon ground ginger
• 4 cups chicken stock
• 1 ½ teaspoons salt

direction 
Guide Checklist 
Step 1 
Heat 2 tablespoons of oil in a large saucepan. Fry the potatoes in hot oil until golden brown. Remove to a plate lined with paper towels to drain and set aside. 
Phase 2 
Put the remaining 2 tablespoons of oil in the pan, add the onion, garlic and fresh ginger and sauté until the onion is soft and golden. Add chili, pepper, turmeric, cumin, salt, and tomatoes. Fry and stir continuously for 5 minutes. Stir in yogurt, mint, cardamom and cinnamon stick. Cover and cook over low heat, stirring occasionally, until  tomatoes come to a boil. You may need to add a little more hot water if the mixture is too dry and starts to stick to the pan. 
Stage 3 
When the mixture is thick and smooth, add the chicken and stir well to coat. Cover and cook over very low heat until chicken is tender, about 35 to 45 minutes. The sauce should  be  very thick only when the chicken is cooked through. If necessary, cook uncovered for a few minutes to reduce the water. 
Stage 4 
Prepare the rice: Wash the rice thoroughly and drain it in the colander for at least 30 minutes. 
Stage 5 
Heat oil in a large saucepan. Sauté onion in hot oil until golden. Add saffron, cardamom pods, cloves, cinnamon stick, ground ginger, and rice. Stir continuously until the rice has absorbed the spices. 
Stage 6 
Heat the broth and salt in a medium saucepan. While the mixture is still hot, pour  over the rice and mix well. Add the chicken  and potato mixture; Gently mix them with the rice. To boil. Cover the pan, reduce the heat to low and steam for 20 minutes. Do not lift the lid or stir during cooking. Place the biryani on a warm serving plate

Cook's Note: 
You can use buffalo buttermilk instead of vegetable oil. 
Nutrition Facts 
Per serving: 832 calories; protein 47.8g; carbs 78.9g; fat 35.1 g; cholesterol 133.8mg; sodium 1522mg.