• Chicken - boneless, skinless chunks
• Oil - 4 tablespoon
• Potato - 2 no's  
• Onions - 2 no's chopped
• Tomato - 2 no's chopped
• Garlic - 2 cloves minced
• Ginger - 1inch. minced
• Red chili powder - 1/2 teaspoon
• Black pepper powder - 1/2 teaspoon
• Turmeric - 1/2 teaspoon
• Cumin seeds - 1 teaspoon
• Cardamom  powder - 1 teaspoon
• Cinnamon - 1 stick
• Curd - 2 tablespoon
• Mint leaves - 2 tablespoon chopped
• Salt to taste

Ingredients for rice:

• Basmati rice  - 1/2 Kg
  
• Chicken stock - 4 cup
• Oil - 2 tablespoon
• Onion - 1 no.
• Saffron - A pinch
• Cardamom - 3 no's
• Cloves - 3 no's
• Cinnamon  - 1 stick
• Ginger - 1/2 teaspoon
• Salt to taste

Method for Chicken Biryani:

• Heat the oil in a large skillet fry potatoes until brown, drain and keep aside.
• Fry onion, garlic and ginger 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.
• 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,
• There should only be a little very thick gravy left when chicken is finished cooking.
• Wash rice well and drain in colander for at least 30 minutes.
• Heat oil In a large skillet 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.
• 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 and bring to boil.
• Cover the saucepan tightly, turn heat to very low and steam for 30 minutes.
• Do not lift lid or stir while cooking.
• Enjoy hot Chicken Biryani.