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.
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: 45 minutes
Serves:
6-8
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.
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 one layer of cooked basmati rice, spread fried onions, chopped cilantro.
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.
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.
Other biryani
varieties that might be of your interest...
Quick Pressure Cooker Chicken Biryani
Green Chicken Biryani
Quick Pressure Cooker Chicken Biryani
Green Chicken Biryani
Vegetarian /Biryani Varieties
Thank
you all for visiting my space, please come back again for more delicious and
tempting Biryani recipes from my kitchen.
If you
find the post really interesting, it will be really nice of you if you can
share it with your face book fans or twitter friends or pin it or google +
circles today. I will be very happy if you can join as google follower, all it
takes is just one click. All this means a lot to me and a great encouragement
as well.
Until
then I am signing off…
Such a delicious chicken briyani.... well explained post!!! Do visit my blog in your leisure and share your thoughts!!
ReplyDeleteDelicious biryani!
ReplyDeleteWhat a flavourful biryani with fried chicken pieces
ReplyDeleteSuch a delicious biriyani... I love fried chicken biriyani, ur version looks awesome...
ReplyDeleteyummy somewhat similar to Kerala biriyani :)
ReplyDeletedelicious fried chicken biriyani.....you explained well
ReplyDeleteBiryani looks delicious very nice.
ReplyDeleteBriyani looks great!
ReplyDeletewow, this looks droolicious :) Can you pass the plate please?
ReplyDeleteIt luks great....can u xplain me how much water to b added for cooking basmati rice(1 cup)?
ReplyDeleteDear Sudha m,
DeleteThaks a lot for a comments and encouragement.
If you want to cook in pressure cooker then the ratio is 1: 11/2 but here I have cooked the rice directly in water on stove top, so particular measurement, may be 3 to 4 cups, because we are going to drain the water when the rice is 3/4rth cooked.
Please keep coming back for more and more delicious recipes.
Regards
beautiful version of baryani :)
ReplyDelete