FRIED CHICKEN BIRYANI

FRIED CHICKEN BIRYANI

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Learn how to make easy chicken biryani now !

Chicken biryani is a simple and super flavourful one-pot meal, that is served with pickle and yogurt salad.

This biryani has cooked spicy chicken masala layered between rice with fried onions and whole pot is placed on dum.

I have made so many versions of biryani. But this one is the best. Since we are cooking chicken completely before layering, there is no worries of meat getting cooked when you do dum part.

                          

For preparing this amazing and mouth-watering biryani recipe, chicken is marinated in yogurt and a mix of spices and deep fry.

Chicken Biryani is one dish that can be enjoyed on several occasions. You can make this Biryani to treat your loved ones on any occasion. To help you out, here are some easy steps that will guide you in preparing this amazing dish.

Chicken Biryani recipe is quick and easy one, made right inside your kitchen with simple ingredients and steps.

Hope you will give this a try and let me know how it turns out for you.

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Course                                        main course

🍴RecIPE SERVINGS                           5

Prep TimE                                         15 min

Cook time                                         1 hour

Marination time                            10 min

🕥 total timE                   1 hour + 25 minutes

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FRIED CHICKEN BIRYANI

For Chicken marination :

                 
CHICKEN
TURMERIC POWDER   - 1 tsp
RED CHILLI POWDER  - 3 tbsp   
GINGER GARLIC PASTE - 1 tbsp    
YOGURT   -  2 tbsp
SALT  - as needed   

For Chicken Masala :

Onion - 3 (finely sliced)
Ginger garlic paste - 1 tbsp
Green chillies - 3-4 finely crushed   
Tomato - 2 sliced    
Salt - as needed
Turmeric powder - 1/2 tsp
Chilli powder - 1 tbsp          
Coriander powder - 1 tbsp
Garam masala - 1 tsp
Pepper powder - 1 tbsp    
biryani masala powder - 1 tbsp
Yogurt - 3 tbsp
Fennel powder - 1 tsp
Cumin powder  - 1tsp
Lemon Juice - 1 tbsp
Ghee - 3 tbsp    
0il - 1 tbsp
Coriander & mint leaves - (chopped 1 handful) 

                     
For Rice:

Jeerakashala / khaima rice - 3 cups
Cardamom - 4
Cloves - 4
Cinnamon - 2 medium pieces   
Star anise - 2
Bay leaves  - 1
Lemon - 1/2 ( sliced pieces ) 
Tomato  - 1/2 ( sliced pieces )   
Carrot - 1 small piece (chopped )
Ghee - 3-4 tbsp
Salt as required
Water - 4 1/2 cups

For Garnishing:
                                                
Fried Onion - 1/2 cup
Cashew Nuts - 1 handful
Raisins -1 handful
Mint & Coriander Leaves - (chopped )

Biryani masala - 1/2 tsp

GHEE - 1-2 TBSP

YELLOW OR ORANGE FOOD COLOuR - few drops (optional)

PREPARATION :

STEP 1

Clean and wash the chicken pieces. Drain the water completely. 

Step 2

In a bowl, add chicken pieces and marinate with turmeric powder, red chilli powder, ginger garlic paste, yogurt and salt. Mix well and set aside for 10 minutes.

STEP 3 

                                            
Wash the rice thoroughly and drain the water completely and set aside.

STEP 4

Frying Chicken:

∆ Heat enough oil to fry the chicken in a deep pan. Add chicken pieces as batches.
∆  Fry until the chicken pieces are slightly brown on medium heat. Remove from oil and set aside.      
 

Step 5        

 

∆ In a pan, heat 1-2 tbsp of ghee and fry cashews, raisins and onions and set aside for garnishing.   

Step 6

MASALA Preparation :                                         
∆ Heat 3 tablespoon of ghee in a biryani pot, add ginger garlic paste, crushed green chillies, sliced onions, turmeric powder, salt, sliced tomatoes, chilli powder, coriander powder, garam masala, biryani masala, cumin powder, pepper powder, fennel powder and yogurt, lemon juice and mix well. Close the lid for 10 minutes. 

∆ stir occasionally.( Until the spices are well combined).
∆ Then later add fried chicken and mix well. Close the lid for 10 minutes. Stir occasionally.( Until the chicken and spices are well combined ).
∆ finally add chopped mint and coriander leaves and mix well.
∆ Cover and cook for about 15 minutes (stir occasionally). until everything fits well. 
∆ Remove from heat and set aside.

STEP 7

Rice preparation :

∆  In a deep wide vessels , heat 3-4 tbsp Ghee.
∆ Then add Cardamom, cloves, cinnamon stick and star anise, fry for a minutes on low heat.

∆ Add drained rice and fry for 1-2 minutes on low heat.

∆ Pour enough water to cook the rice. Then add salt, lemon, carrot, tomato, bay leaves and mix well.  

∆ Put the flame to medium.    

∆ Cover and cook on a low flame simmer till the water is absorbed and the rice is cooked. Do check a couple of times when the rice is cooking. 

∆  Once done, Open the lid and gently fluff the rice.    

  

Step 8    

Layering   

∆ Take a non-stick biryani pot add a layer of rice, top of with some chicken masala. Add more rice. Repeat this 1 more times.

∆ Spread the fried onions, cashews, raisins, chopped mint and coriander leaves over the rice.       

∆ Sprinkle ghee and food color over the rice.

∆ Cover the pot with the tight fitting lid. Place the pot over a low flame and cook for 15 minutes.

∆ After 10 minutes, open the lid, dish out

hot chicken biryani and serve with yogurt salad and pickle.

Serve this biryani on holidays or weekends and enjoy with family and friends.

Enjoy the biryani, serve hot with yogurt, Pickle and Pappadam on the side.