FRIED CHICKEN BIRYANI
Fried Chicken Biriyani Recipe
Ingredients (Serves 5)
Chicken- 1 kg
Kashmiri Chilli Powder-1,1/2 tbsp
Turmeric powder-1,1/4tsp
Pepper powder-1 tsp
Fennel seed / powder-1/2 tsp
Corn Flour-1 tbsp
Lemon juice-1 tbsp
Salt to taste
Oil for Chicken fry
Onion -4+1(Medium size )
Garlic -1/2 cup ,Ginger -1/2cup , Green chilli - 6
Tomato -3 medium size
Coriander leaves -3/4 cup
Mint leaves -1/2cup
Yogurt -3tbsp
Rice - 4 cup
Ghee -1-2 tbsp
Dalda -1 tbsp optional
Oil -3 tbsp
Cashew nuts -1-2 tbsp
Raisins-1-2tbsp
Milk- 1/2 cup
Garam Masala :
Cardamom - 10 - 12 Cinnamon - 1/2 - 3/4 tbsp Cloves -3/4 tbsp Fennel seeds - 3 tbsp
For the rice
Basmati rice / jeeraka shala rice – 4 cups (Soak rice in enough water for 30 minutes and drain well)
Ghee -1 tbsp
Water -7,1/2 cup
Cloves -4
Cardamom -4
Cinnamon - 2-4 piece
Carrot -1 tbsp
Salt – To taste
To layer
Fried onion – 3/4 cup
Fried cashews – 1-2 tbsp
Fried raisins –1-2 tbsp
Mint leaves – chopped
Garam masala powder – Few pinches
Milk –1/4 cup
Turmeric powder – 1/4 tsp
Add turmeric and milk set aside for a few minutes.
Method
1. Marinate chicken pieces with red chilli powder-1-1/2Tbsp, turmeric powder-1/2tsp , fennel powder-1/2tsp, corn flour-1Tbsp, lemon juice-1Tbsp, salt mix well & Rest for at least 30 minutes.
2. Coarsely grind ginger, garlic and green chilies in the small jar of a blender.
3. Heat enough oil in a pan over medium heat. Deep or shallow fry chicken pieces until browned and 3/4 th done. Remove to a large bowl.
 |
4. Heat the remaining oil (you can use 3 tbsp ghee instead) and add sliced onion, salt and ground ginger-garlic-green chilly mixture. Saute until golden. Bring down the heat to low. Add turmeric powder, chilly powder and coriander powder. Saute for a few minutes until their raw smell completely disappears. Add chopped tomato, yoghurt and mix well. Cook until oil separates. Add 1 – 1.5 tsp garam masala powder and mix well. Taste-check for salt. Add fried chicken pieces and chopped mint &coriander leaves, mix well. Cover with a lid. Cook for low-medium heat for 10 – 15 minutes, stirring in between until the chicken pieces are completely done and well-coated with the masala. Switch off the stove.
3. To cook rice – While the chicken is cooking, soak the basmati rice/jeeraka shala rice for around 30 mts. Boil enough water in a deep vessel. To the boiling water, add ghee – 1 tbsp and whole spices . Add enough salt. The water should be slightly salty. Now add the soaked rice and cook it until 95 % done. Drain well.
 |
4. To Layer
For layering, you need a cookware which can be put on stove or which is oven-safe.
Smear the base with ghee. Then add the fried onions, cashews, raisins, cilantro, mint leaves and chicken masala. You can pour a little gravy over the chicken pieces. Now add the rice and repeat the process. Sprinkle some fennel powder or garam masala, little turmeric milk and 1 – 2 tsp ghee on the rice. The top-most layer should be that of rice topped with the items under garnish. You can pour any left-over chicken gravy over it. Now seal the cookware with an aluminium foil (so that moisture won’t escape), cover with a lid and bake it at 350 F for around 15-20 mts (depending on the cookware you use). If you are using stovetop keep it on a tawa over low flame for around 10-15 mts. Fried chicken biriyani is ready to serve! Serve with boiled eggs, papad, biriyani chammanthi and lemon pickle. Enjoy!!
 |
Comments