Fried Chicken Biryani Recipe/Fried Chicken Biryani Recipe/Chicken Layered Biryani/Tawa Fried Chicken Biryani/How to make Fried Chicken Biryani with step by step photos

Fried chicken biryani is unique in taste and different when compared to the regular biryani’s we make. The chicken is marinated, fried, mixed with masala and then layered for dum process with rice. The chicken has to be deep fried before adding to the masala, but I have just shallow fried it to cut down the calories. Do try out this tempting and lip smacking biryani and post your feedbacks. Check out other delicious Biryani Varieties here. Without any further delay let me move on to the recipe. Also check out other interesting and mouthwatering Chicken Varuvals/Fry/Biryanis/Gravies etc here, Mutton/goat Meat Recipes,Fish & Egg Recipes

Here’s how to make Fried Chicken Biryani with step by step photos….

Ingredients

Chicken	3/4  kg
Basmati Rice	3/4  kg
Onion	2 sliced
Green chillies	4-5 slit
Tomato	3 finely chopped
Red chilli powder	1 ½  tsp
Coriander powder	2 tsp
Turmeric powder	¼ tsp
Ginger & garlic paste	1 tbsp
Yogurt	¼ cup
Lemon	Juice of ½ lemon
Chopped coriander & mint leaves	Each ½ cup
Salt	As needed
Oil	For shallow frying the chicken
Fried onions	1 cup
Food colour	One pinch

For Marinating Chicken – Table 1

Chicken 65 Masala	1 tbsp
Red chilli powder	½ tsp
Coriander powder	1 tsp
Garam Masala powder	½ tsp
Turmeric powder	¼ tsp
Ginger & garlic poaste	1 tbsp
Yogurt/Curd	2 tbsp
Corn flour	1 tbsp
Lemon	Juice from ½ lemon
Salt	As needed

For Roasting & Grinding – Table 2

Cinnamon sticks	3
Cloves	3
Elachi/Cardamom	3 or 4
Cumin seeds	1 tsp
Fennel seeds/perunjeeragam	1 tsp
Bay leaves	2 or 3
Star anise	1

  

For Tempering - Table 3

Ghee + Oil	3 tbsp
Cinnamon sticks	2 or 3
Cloves	3
Bay leaves	2
Elachi/Cardamom	2 or 3

Preparation time:   20 minutes   

Cooking time: 60 minutes

Serves: 6-8
Author: Priya Anandakumar

Also check out other interesting and mouthwatering Chicken Varuvals/Fry/Biryanis/Gravies etc here, Mutton/goat Meat Recipes,Fish & Egg Recipes

Method

Cut the chicken to big pieces. Clean and wash the chicken thoroughly.

To make fried onions, heat oil in a pan and add 2 cups of thinly sliced onions and fry till it starts to caramelize or deep fry the onions and keep it aside.

Wash and soak the rice for 10 min, cook it in plenty of water along with one bay leaf, 2 cloves and one cinnamon stick. Strain the water completely when the rice is ¾ cooked. 

Transfer the rice to a plate and keep it aside.

Add chicken to a wide bowl, add yogurt [2 tbsp], ginger & garlic paste [1 tbsp], chicken 65 masala, corn flour, turmeric powder, corn flour, lemon juice[1/2  lemon], salt and mix thoroughly. Cover and let the chicken sit for 30 minutes.

Heat oil in pan, shallow fry the chicken pieces thoroughly, cook on all sides equally in small batches and keep it aside.

Dry roast the ingredients mentioned in table 2, grind it and keep it aside.

Heat ghee+oil in a heavy bottomed vessel, add the ingredients mentioned in table 3 under tempering for 30 seconds.

Add onions, green chillies and saute until translucent.

Now add tomatoes and saute until soft and mushy.

Add mint leaves and mix thoroughly.

Add ground masala powder, red chilli powder, coriander powder, turmeric powder, salt and mix well until raw smell vanishes.

Now add ¼ cup yogurt, chopped coriander and mix well until well combined. Let it cook for another 2 minutes. 

Add the fried chicken pieces to the masala, mix and switch off the stove.

Now grease heavy bottomed vessel, spread a layer of chicken pieces along with masala. 

Add one layer of cooked basmati rice, spread fried onions, chopped cilantro.

Add another layer of fried chicken, cooked basmati rice, fried onions, chopped cilantro, few drops of food colour and sprinkle some lemon juice.

Heat a tawa in the stove and place the vessel [in which chicken & rice is layered] and cover it tightly with a lid. Cook in low flame for about 10 minutes. If you have anything heavy like a stone or bowl of water, keep it on the lid so that the heat will not escape.

Open the lid after 5 minutes, mix gently and serve this delicious and mouth-watering Fried Chicken Biryani with onion raita and Biryani Kathrikkai.

Suggestions:

 Adjust the salt and red chilli powder according to your taste.
When making the rice, I have added ½ tsp of oil, cinnamon sticks, cloves, bay leaves and cardamom 2 each along with salt. This is totally optional; you can skip it and cook the rice just with salt and ½ tsp of oil.
Always have an old tawa just for dum process, so that you can use it only for dum each time.

Also check out other interesting and mouthwatering Chicken Varuvals/Fry/Biryanis/Gravies etc here, Mutton/goat Meat Recipes,Fish & Egg Recipes

Other biryani varieties that might be of your interest...
Quick Pressure Cooker Chicken Biryani
Green Chicken Biryani

Ambur ChickenBiryani

Chicken Pulav
Mutton Biryani [Layered in oven]
Brinjal for Biryani [Biryani Kathrikkai]

Vegetarian /Biryani Varieties

Quick pressure cooker Vegetable Biryani

Soya Chunks Biryani

Mushroom Biryani/Kaalan Biryani

Chickpea Biryani/Kondakadalai Biryani

Peas Pulav

Vegetable Pulav

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