Fried Chicken Biryani | Biryani Recipes | Restaurant Style Biryani | Rice Recipes | Chicken Recipes

Fried Chicken Biryani | Biryani Recipes | Restaurant Style Biryani | Rice Recipes | Chicken Recipes

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Fried Chicken Biryani

Chicken – 1 1/2 Kg
Basmati Rice – 2 Cups
Whole Spices
(Cinnamon, Clove, Cardamom,
Star Anise, Bay Leaf & Fennel Seeds)
Juice Of 1 Lemon
Onion – 10 Nos Thinly Sliced
Tomato – 8 Small Size
Ginger Garlic Paste – 2 Tbsp
Green Chilli – 2 Nos
Turmeric Powder – 1/2 Tsp
Coriander Powder – 2 Tbsp
Pepper – 1 Tsp
Garam Masala – 2 Tsp
Water
Oil
Ghee
Cashew Nuts
Curry Leaves
Salt
Chopped Coriander Leaves

Method:

1. Take the fresh chicken with biryani cut in a large bowl.
2. Add lemon juice, turmeric powder, salt, chilli powder and mix well along with the chicken. Add little bit of water to get the spice mixture going.
3. Rub and massage the spice mix into the chicken fully and marinate the chicken for 30 mins.
4. For garnish, take ghee in a pan. Add cashews and roast until golden brown. Keep them aside.
5. Add oil to the same pan and put the sliced onions. Roast until they are crisp and golden brown. Keep them aside.
6. Pour 2 tbsp of oil in a kadai and drop in the marinated chicken pieces and mix well.
7. Add 1 cup of water when the chicken in no more pink. Close the kadai and cook for 10 mins.
8. Turn off the stove and place the chicken pieces and chicken stock separately in different bowls.
9. To the same kadai, add 6 tbsp of oil and place the half cooked chicken. Fry them until they are golden brown in colour. Remove from the oil and keep them aside.
10. Drop the sliced onions in the same oil and fry until golden brown.
11. Add curry leaves, ginger garlic paste and mix well.
12. Add the tomatoes, mix and add green chilies. Close and cook for 2-3 mins so the tomatoes turn mushy.
13. Add the chicken stock and mix well.
14. Add turmeric powder, coriander powder, pepper powder, garam masala powder and salt.
15. Mix well and add the fried chicken pieces. Mix and cover the kadai. Cook for 10 mins on medium flame.
16. Top it off with chopped coriander and a few fried onions. Keep it aside.
17. Take a deep pot and add ghee.
18. Add cinnamon, cloves, cardamom, star anise, bay leaf and fennel seeds.