Fried Chicken Biryani

Recipe by
Total Time:
90 mins
Serves:8
Rated 4 based on 100 votes
4
Nutrition facts:240 calories,9 grams fat
Course: Main Recipe
Cuisine: Indian Recipe
Technique: Bake Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Healthy Sindhi mutton biryani, Best Chicken Pulao (Hyderabadi Style), Easy Hyderabadi Chicken Biryani

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Ingredients

How to Make Fried Chicken Biryani

  • Chicken – I choose drumsticks and thighs, (thigh has the best meat of chicken). Skin removed, and shave off most fat.
  • Mix all ingredients (except oil) under ‘marinade’ and rub into the chicken, marinate overnight for best results, if not atleast for 4 hours in a fridge, covered.
  • Chop ginger / garlic / tomatoes / onion finely and store separately.
  • Clean and cut the coriander leaves.
  • Wash rice once and soak in cold water for 30 minutes. Drain, keep aside till required.
  • Step 1 – Frying Chicken
  • In a non-stick pan, heat half the oil under ‘marinade‘ section, fry half at a time, the chicken pieces, about 6 minutes on each side. Maximum for about 15 minutes, as we want only about 70% done chicken.
  • Using a slotted spoon, spoon the fried pieces onto a plate spread with kitchen towel, to absorb excess oil.
  • Step 2 – Preparing the Garnish
  • While the chicken is getting fried, heat oil under the ‘Garnish‘ section, sauté the cashew nuts for about 2 minutes on low flame, till lightly golden brown on all sides equally.
  • In the same oil, fry the onions till they are crispy. Add salt while doing this, this helps the onion sweat fast and get crispy.
  • Keep aside till needed.
  • Step 3 – Preparing the Gravy
  • Heat the oil under the ‘Gravy Section‘, sauté the onions along with salt, on medium flame till soft and caramelised (about 15 minutes), while stirring occasionally.
  • Add ginger and garlic and sauté for 5 minutes.
  • Add the tomatoes and sauté till soft and melted, about 15 minutes on medium flame.
  • Step 4 – Rice
  • In the cheese cloth, gather all spices under the ‘Rice‘ section and tie it up, this is known as `Potli` in Northern India.
  • Bring to boil the water along with salt, ghee and polti, lower the flame. Remove the potli.
  • Tip over the rice, bring it to boil, lower flame and simmer for 10 minutes till about 50% done.
  • Leave it open, or better still spread on a large serving tray and allow the steam to escape and the rice to cool down, this prevents the rice from further cooking.
  • Step – 5 Layering and Baking
  • Make a dough of the flour and water under the ‘dough‘ section, roll into a long strip and apply on the edges of the deep bottomed pan.
  • Apply 1 tbsp ghee on all sides of the vessel, (use the ghee mentioned in the ‘Garnish‘ section).
  • Spread a layer of gravy and some chicken pieces. Top it with a layer of rice and spread little ghee, cashew nuts and coriander leaves.
  • Repeat the above step till you have a last layer of rice, decorate with the remaining, coriander leaves, cashew nuts, fried onions and ghee, evenly across the top.
  • Secure the lid on the dough. In a pre-heated oven, cook for 30 mins on medium.
  • Serve hot with a cooling cucumber raita, lime pickle, masala poppadum and sweetened Indian butter milk (aka Lassi).
  • You could also hard-boil eggs, quarter them and decorate on the rice.