Instructions

1. Gather all ingredients.
2. all ingredients gathered to make chicken Biryani.
3. DOTDASH MEREDITH FOOD STUDIOS
4. Heat 2 tablespoons of oil in a large skillet. Fry potatoes in hot oil until lightly browned, about 3 to 5 minutes. Remove to a paper towel-lined plate to drain; set aside.
5. potatoes fried in hot oil until lightly browned, then placed on a paper towel-lined plate to drain.
6. Add remaining 2 tablespoons of oil to the skillet. Add onions, garlic, and fresh ginger; cook and stir until onion is soft and golden. Add tomatoes, salt, cumin, chili powder, pepper, and turmeric; cook, stirring constantly, for 5 minutes.
7. onions, garlic, ginger, tomatoes and seasonings added to skillet, stirring constantly.
8. Stir in yogurt, mint, ground cardamom, and cinnamon stick. Cover and cook over low heat, stirring occasionally, until tomatoes are cooked to a pulp. It may be necessary to add a little hot water if mixture becomes too dry and starts to stick to the pan.
9. yogurt, ground cardamom, mint, cinnamon stick and hot water added to skillet, cooking until tomatoes turn to pulp.
10. Add chicken and stir well to coat. Cover and cook over very low heat until chicken is tender, 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.
11. chicken added to skillet, mixing well and cooking until gravy is thickened.
12. Meanwhile, make the rice: Wash rice well and drain in a colander for at least 30 minutes.
13. rice washed and draining in a colander. 
14. Heat oil in a large skillet. Add onion; cook and stir until golden. Add cardamom pods, cloves, cinnamon stick, ground ginger, and saffron; stir in rice until coated with spices.
15. onions, cardamom pods, cloves, cinnamon stick, ground ginger and saffron mixed together with rice added, stirring until rice is coated with spices.
16. Heat stock and salt in a medium pot until hot; pour over rice and stir well.
17. stock poured over rice, stirring well.
18. Add chicken mixture and potatoes; stir gently to combine. Bring to a boil.
19. chicken mixture and potatoes added into the pot, stirring to combine and coming to a boil.
20. Reduce heat to very low, cover with a tight-fitting lid, and steam for 20 minutes without lifting the lid or stirring.
21. pot covered with a lid to steam for 20 minutes.
22. spoon biryani onto a warm serving dish.
23. close up on a bowl of chicken Biryani, garnished with chopped mint leaves.