How To Make Fried Chicken Biryani
Fried piece chicken biryani is one of the most famous traditional Indian Recipe. The main difference between the regular dum biryani and fried chicken biryani is 70% of the chicken is cooked and fried before we dum the chicken piece with rice. Though this fried chicken biryani is time taking process the taste will make you try this biryani, again and again, just follow the instructions in making the fried chicken biryani recipe and have a great awesome lunch or dinner.
Ingredients Required:
• Chicken – ½ kg
• Basmati rice – ½ kg
• Ginger – garlic paste – 2 tablespoons
• Onion – 1 (finely chopped)
• Green chilies – 4 (sliced)
• Tomatoes – 3 (finely chopped)
• Cloves – 8
• Kapok buds – 6
• Shah jeera – 1 tablespoon
• Cardamom – 8
• Star Anise – 4
• Bay leaves – 2
• Cinnamon – 4
• Coriander leaves – 1 bunches (cleaned and finely chopped)
• Pudina – 1 bunch(cleaned and finely chopped)
• Onions – 2 (sliced)
• Coriander powder – 2 tablespoons
• Salt to taste
• Turmeric powder – ½ teaspoon
• Garam Masala powder – 2 tablespoons
• Black pepper powder – 1 teaspoon
• Red chili powder – 3 teaspoons
• Yogurt – 1 cup
• Oil for deep fry
• Cashew nuts – 3 tablespoons
• Lemon – 1 (extract the juice without seeds)
• Ghee – 4 tablespoons
• Orange food color – ¼ teaspoon
Preparation method:
• In a large mixing bowl add cleaned chicken, ¼ teaspoon of turmeric powder, salt to taste, 2 tablespoons of red chili powder, 1 tablespoon of coriander powder, a tablespoon of Gara Masala powder, a teaspoon of black pepper powder, 2 tablespoons of yogurt, a tablespoon of Ginger – Garlic paste, 2 tablespoons of lemon juice.
• Mix all the ingredients well.
• Now keep the mixing bowl in refrigerator for 1 hour.
• Switch on the stove and heat a pan.
• Now add 4 tablespoons of oil into the pan and heat it.
• Now add sliced onions into the pan and fry them till they change to golden brown.
• Then transfer the fried onions onto a paper napkin and switch off the stove.
• Now wash the basmati rice and soak it in water for 30 minutes.
• Now switch on the stove and heat a pan.
• Add enough oil to deep fry and heat it.
• Then fry the marinated chicken into the oil.
• Fry the chicken pieces in medium flame and then cook the other side by flipping it using a spatula or slotted ladle.
• Fry the pieces till they change to light red color and 70% of the chicken is cooked.
• Using a drainer scoop the chicken pieces out and place them on a paper napkin.
• Then repeat the same process till rest of the chicken is done.
• Now switch on the stove and a vessel.
• Add water into the vessel to cook the rice.
• Then add Garam Masala spices and salt to taste into the water.
• Finally, add a tablespoon of oil into the water and mix it once.
• Cover the vessel and allow it boil for 2 minutes on high flame.
• Then add soaked basmati rice into the water and mix it once again.
• Cover and cook the rice for 3 minutes.
• Then remove the plate and stir it once again.
• Cook it till 70% of the rice is done.
• Then switch off the stove and drain the water.
• Now switch on the stove and a heavy wide bottomed vessel.
• Then add 4 tablespoons of oil and heat it, and add remaining Garam Masala spices into the oil and fry them once.
• Then add chopped onions and fry them.
• Now cover the vessel and cook the onions on low flame.
• Now add chopped tomatoes and mix it once.
• Then add salt as per taste, and ¼ teaspoon of turmeric powder into the onion tomato mixture.
• Mix it once and cover the vessel. Allow it cook for 3 more minutes.
• Then remove the plate and add cashew nuts into the mixture and then add red chili powder and a tablespoon of coriander powder into the mixture and mix it once.
• Then add sliced green chilies and ginger – garlic paste into the mixture and cook it for a minute by closing the vessel.
• Then add remaining yogurt into the mixture and mix it well.
• Now add chopped coriander, pudina leaves and then add marinated chicken water.
• Mix it well and then add 2 tablespoons of lemon juice and cook it for 2 minutes by closing the vessel.
• Then mix it well until oil oozes out from the sides and then add 2 cups of water into the mixture.
• Mix it well and check the taste.
• Cover and cook the masala mixture for 2 minutes on high flame.
• Then add fried chicken pieces and mix it well.
• Cook it for a minute and adjust the flame to low.
• Then add cooked rice into the mixture and add a tablespoon of ghee on the rice.
• Then add fried onions, finely chopped coriander and pudina leaves on the rice.
• Then add a teaspoon of garam masala powder on the rice and cover the vessel with a foil or make chapatti dough and cover the pan with thick chapatti dough on high flame.
• Then add a teaspoon of food color into the ¼ glass of water and mix it well.
• Then add food color into the rice and cover the vessel and cook the rice.
• After 5 minutes adjust the flame to low and switch on the stove and place a tawa and heat it.
• Then transfer the biryani vessel and place it on a tawa and adjust the flame to medium, cook it for 5 minutes and then adjust to low.
• Cook it for 10 minutes till the rice is fully cooked and then switch off the stove.
• Then remove the plate and mix the biryani once and transfer to a serving bowl
Serving Suggestion:
• Serve the Fried Chicken Biryani with raita or with any Non – Veg curry
Note:
• Don’t crowd the vessel with too many pieces while frying.
• Don’t stir too much while cooking and this may cause the pieces to break
Nutrition facts:
Serving size: 2 plates
• Total fat – 17g
• Sodium – 930mg
• Total carbs – 48g
• Dietary fiber – 3g
• Sugars – 7g
• Protein – 19g
