Best Tasting Fried Chicken Biryani- Better than Restaurant Chicken Biryani

A biryani made on a not-so-special-day which turned the day into a special one…

Biryani and special occasions are inseparable, at least in my home. If there is any special occasion, you are guaranteed to get a plate of biryani from my kitchen. The aroma of the biryani spreads in such a way that forces anyone going through that way to pause and take a deep breath in. However, I don’t always need a special occasion to make biryani. By making biryani on an ordinary day, it will turn that day into a special one.

Last weekend, my husband and I made an impromptu trip to my favorite city Chicago. On the way we had visited my cousin in Madison. My cousin who is an awesome cook had made fried chicken biryani along with many other delicious dishes for us. I must say the best homemade biryani I had in a while. After spending a night at my cousin’s, we drove to Chicago. We went straight to the Chicago Auto Show. My husband has been going to the Auto show for 10 years in a row now and it’s my fifth auto show in a row. After that we visited our best friend and surprised her on her birthday. Hence we had an amazing and fun-filled weekend with our dear and near ones.

Those of you who couldn’t be a part of the Chicago Auto Show this year, here is a collage of pictures I had clicked:

Chicago Auto Show 2010

After coming home, my mind was still on the biryani hangover. I couldn’t resist and hence called my cousin right away and took notes about the recipe. In this biryani I fried the chicken marinated with spices and combined it with the biryani masala. You get to enjoy the biryani and also the fried chicken on the same plate.

Fried Chicken Biryani Cooking Video

Fried Chicken Biryani

 

Fried chicken biryani

 

Step 1 Cooking Basmati Rice

Ingredients:

  • Basmati Rice- 2 cups
  • Ginger, minced- 1 tsp
  • Garlic, minced- 1 tsp
  • Turmeric powder- 1/4 tsp
  • Garam Masala ( ground cardamom, cloves, and cinnamon)- 1 tsp
  • Ghee- 1 tbsp
  • Water- 3 cups (if cooking rice in the rice cooker) or 4 cups water for cooking in a saucepan over the stovetop
  • Salt- 1 tsp

Preparation:

  • Take basmati rice in a strainer, rinse under running water, and drain the water.
  • You only need 3 cups water if cooking rice in the rice cooker.
  • Fill the rice cooker with water; add turmeric powder, ginger, garlic, garam masala salt, ghee, and rinsed rice.

  • Switch on the rice cooker and cook the rice.
  • Remove the rice pot from the cooker and keep aside with the lid on.

Cooking rice over the stovetop

  • If you are cooking rice in a saucepan over the stovetop: for 2 cups rice, 4 cups water is required.
  • Add the rice along with all other ingredients and water to the saucepan.
  • Cook for 15 to 20 minutes till water has fully absorbed.
  • After cooking, keep the saucepan covered so that any moisture in the rice will be absorbed and rice will be set well.

Step 2: Marinating chicken:

  • Chicken, bone-in- 12 pieces (for better taste use bone-in pieces)
  • Ginger-Garlic paste- 1 tbsp
  • Turmeric powder- 1/4 tsp
  • Chili powder- 2 tsp
  • Fennel Powder- 1 tsp
  • Coriander powder- 1 1/2 tsp
  • Garam Masala- 1 tsp
  • Lemon juice- 1/2 tbsp
  • Salt- 1 tsp

Preparation:

  • Remove any excess fat from the chicken and thoroughly wash it.

  • Drain the water and place in a large bowl.
  • Add all the above ingredients mentioned ‘for marinating chicken’ and combine well.

  • Cover the chicken and keep in the refrigerator for at least half an hour or can be kept overnight.

Step 3: Shallow frying the Chicken:

Ingredients:

  • Marinated chicken
  • Coconut or Vegetable oil- 3/4 cup or enough for frying
  • Curry leaves- 1 sprig

Preparation:

  • Into a frying pan over medium heat- add oil.
  • Let oil turn hot. Add marinated chicken and curry leaves. Shallow fry the chicken until they turn lightly golden on both sides, around 20 minutes. Make sure to flip it over and let shallow fry both sides.

  • Transfer the fried chicken on a paper towel and keep aside.

  • Save the oil for frying onions which is used for garnishing the biryani.

Step 4: Making the Chicken Masala:

Ingredients:

  • Coconut oil- 2 tbsp
  • Ghee- 2 tbsp
  • Onions, sliced thin- 5
  • Ginger-Garlic paste- 1 tbsp (use freshly ground ginger-garlic paste)
  • Green chili, halved- 3, or more depending on your spice level
  • Tomatoes, chopped- 2
  • Curry leaves- 1 sprig
  • Fresh Mint leaves, chopped- 10 leaves
  • Fried Chicken- 12 pieces
  • Garam Masala- 1 tsp
  • Fennel Powder- 1 tsp (if you don’t have fennel, add coriander powder)
  • Chili powder- 1 tsp (based on your spice level)
  • Salt- 1 1/2 tsp
  • Yogurt, beaten- 3 tbsp
  • Lemon juice- 1 tbsp

Preparation:

  • Heat a wide non-stick pan over medium heat, add coconut oil and ghee.
  • Add onions season with 1 tsp salt, saute until translucent for 5 minutes.

  • When the onions turn translucent, add ginger-garlic paste, green chilies, and curry leaves, cook till onions turn light golden in color.
  • Add tomatoes and mint leaves, cook until tomatoes get mashed up.

  • Keep sautéing till the onions start to turn light brown in color.
  • Add chili powder, garam masala, fennel powder and 1/2 tsp salt, combine well. Taste and add salt according to your needs.
  • Add the fried chicken, combine well.

  • Add yogurt, lemon juice, and combine well.

  • Cover the pan with its lid and cook the chicken along with the onion masala for 15 minutes.
  • Keep an eye on the masala, if the masala dries up add little water and continue cooking.
  • Combine everything well and remove the pan from the heat.

Step 5: Layering Rice and Chicken

Ingredients:

  • Fried onions- 2 onions sliced thin and fried in the oil used for frying chicken
  • Raisins, roasted in ghee- 2 tbsp
  • Cashew nuts, roasted in ghee- 1/2 cup
  • Saffron- 2 pinches soaked in 2 tbsp water for 5 minutes.
  • Cilantro, chopped- 1/4 cup
  • Mint leaves, chopped- 10 leaves (use fresh mint leaves)

How to Layer and Dum the biryani:

  • Soak 2 pinches saffron in 2 tbsp water for 5 minutes. Keep aside.
  • Fry 2 thinly sliced onions in the oil used for frying chicken till onions turn golden brown. Keep aside.
  • In a flat and deep baking bowl, add half of the prepared chicken masala as the bottom layer.

  • Add half of the cooked rice and spread evenly over the chicken masala.

  • Add half of the fried onions, half of the chopped cilantro, half of the chopped mint leaves and half of the soaked saffron on top of the rice and spread them evenly.

  • Repeat this one more time, on the top layer- garnish with fried onions, cilantro, mint, roasted cashews, roasted raisins, and saffron.

Step 6: Dum the biryani in the oven

  • Preheat the oven to 350 F.
  • Cover the bowl layered with rice and chicken masala with aluminum foil and bake for 10 minutes.
  • Remove from the oven and let stand covered for half an hour.

Dum the biryani over Stovetop 

  • Layer the chicken masala and rice as mentioned above in a large non-stick cooking pot.
  • Cover the pot tightly with aluminum foil and close the pot with its lid.
  • Place the pot over the stovetop, turn on the heat to very low.
  • Cook or Dum for 15 minutes.
  • Remove from the heat after 15 minutes and keep it covered for half an hour.

Step 7: Serving

  • While serving combine the rice and the chicken masala; serve along with Raita, Pickle, Pappadum, etc.

Tips:

  • Use coconut oil for sautéing the onion, this gives a nice aroma to the biryani.
  • Use fresh ingredients: ginger, garlic, green chili, mint, and cilantro.
  • Fry the onions in the oil used for frying the chicken. Avoid using store-bought fried onions.
  • Sprinkle fresh mint leaves over the rice layer, the aroma of mint makes the biryani taste a whole lot better.
  • For making homemade Fennel powder: Roast the fennel seeds or use roasted fennel seeds and ground it to a fine powder. Sieve the powder and store it in an air-tight container.

 

Fried Chicken Biryani
 
Step 1 Making Rice
Author:
Recipe type: Main
Cuisine: Indian
Serves: 5 People
Ingredients
Cooking Basmati Rice
  • Basmati Rice- 2 cups
  • Ginger, minced- 1 tsp
  • Garlic, minced- 1 tsp
  • Turmeric powder- ¼ tsp
  • Garam Masala ( ground cardamom, cloves and cinnamon)- 1tsp
  • Ghee- 1 tbsp
  • Water- 3 cups (while cooking in a rice cooker, cooking in a saucepan over stovetop add 4 cups water)
  • Salt- 1 tsp
For Marinating chicken
  • Chicken, bone in- 12 pieces
  • Ginger-Garlic paste- 1 tbsp
  • Turmeric powder- ¼ tsp
  • Chili powder- 2 tsp (based on your spice level)
  • Fennel powder- 1 tsp
  • Coriander powder- 1½ tsp
  • Garam Masala- 1 tsp
  • Lemon juice- ½ tbsp
  • Salt- 1 tsp
For Frying
  • Marinated chicken
  • Coconut oil or Vegetable oil- ¾ cup or enough for frying
  • Curry leaves- 1 sprig
For Making Masala
  • Coconut oil- 2 tbsp
  • Ghee- 2 tbsp
  • Onion, cut lengthwise- 5
  • Ginger-Garlic paste- 1 tbsp (use freshly ground ginger-garlic paste)
  • Green chili, cut half- 3, or depending upon your spice level
  • Tomatoes, chopped- 2
  • Curry leaves- 1 sprig
  • Mint leaves, chopped- 10 leaves
  • Fried Chicken- 12 pieces
  • Garam Masala- 1 tsp
  • Fennel powder- 1 tsp (if you don't have fennel, add coriander powder)
  • Chili powder- 1 tsp (based on your spice level)
  • Salt- 1½ tsp
  • Yogurt, beaten- 3 tbsp
  • Lemon juice- 1 tbsp
Layering
  • Fried onions- 2 onions sliced thin and fried in the oil used for frying chicken
  • Raisins, roasted in ghee- 2 tbsp
  • Cashew nuts, roasted in ghee- ½ cup
  • Saffron- 2 pinches soaked in 2 tbsp water for 5 minutes.
  • Cilantro, chopped- ¼ cup
  • Mint leaves, chopped- 10 leaves (use fresh mint leaves)
Instructions
Step 1: Cooking Rice
  1. Take basmati rice in a strainer, rinse under running water, and drain the water.
  2. Only 3 cups water is required if cooking the rice in the rice cooker.
  3. Fill the rice cooker with water; add turmeric powder, ginger, garlic, garam masala salt, ghee, and rinsed rice.
  4. Switch on the rice cooker and cook the rice: takes around 15 minutes.
  5. Remove the rice pot from the cooker and keep aside with the lid on.
Cooking rice over the stovetop
  1. If you are cooking rice in a saucepan over the stovetop: for 2 cups rice, 4 cups water is required.
  2. Add the rice along with all other ingredients and water to the saucepan.
  3. Cook for 15 to 20 minutes till water has fully absorbed.
  4. After cooking, keep the saucepan covered so that any moisture in the rice will be absorbed and rice will be set well.
Step 2: Marinating chicken
  1. Remove any excess fat from the chicken and thoroughly wash it.
  2. Drain the water and place in a large bowl.
  3. Add all the above marinating ingredients over the chicken and combine well.
  4. Cover the chicken and keep in the refrigerator for at least half an hour or more.
  5. You could even marinate the chicken overnight.
Step 3: Shallow frying the Chicken
  1. Into a frying pan over medium heat- add oil.
  2. Let oil turn hot. Add marinated chicken and curry leaves.
  3. Shallow fry the chicken until they turn golden on both sides, around 20 minutes. Make sure to flip it over and shallow fry both the sides.
  4. Transfer the fried chicken on a paper towel and keep aside.
  5. Save the oil for frying onions which is used for garnishing the biryani.
Step 4: Making the Masala
  1. Heat a wide non-stick pan over medium heat, add coconut oil and ghee.
  2. Add onions season with 1 tsp salt, saute until translucent- 5 minutes.
  3. When the onions turn translucent, add ginger-garlic paste, green chilies and curry leaves, saute till onions turn golden in color.
  4. Add tomatoes and mint leaves, cook until tomatoes get mashed up.
  5. Keep sautéing till the onions start to turn light brown in color.
  6. Add the garam masala, fennel powder, chili powder and ½ tsp salt. Taste and add salt according to your needs.
  7. Add the fried chicken, combine well.
  8. Add yogurt, lemon juice and combine well.
  9. Cover the pan with its lid and cook the chicken along with the onion masala for 15 minutes.
  10. Keep an eye on the masala, if the masala dries up add little water and continue cooking.
  11. Combine everything well and remove from the heat.
Step 5: Layering Rice and Chicken
  1. Soak 2 pinches saffron in 2 tbsp water for 5 minutes. Keep aside.
  2. Fry 2 thinly sliced onions in the oil used for frying chicken till onions turn golden brown. Keep aside.
  3. In a flat and deep baking bowl, spread half of the prepared chicken masala as the bottom layer.
  4. Add half of the cooked rice, spread evenly on top of the chicken masala.
  5. Add half of the fried onions, half of the chopped cilantro, half of the chopped mint leaves and half of the soaked saffron on top of the rice and spread them evenly.
  6. Repeat this one more time and on top layer-garnish with fried onions, cilantro, mint, roasted cashews, roasted raisins and saffron.
Step 6: How to Dum Biryani in an oven- Baking
  1. Preheat the oven to 350 F.
  2. Cover the bowl layered with rice and chicken masala tightly with aluminum foil and bake for 10 minutes.
  3. Remove from the oven and keep it covered for half an hour.
Dum the biryani in a saucepan over the stovetop
  1. Layer the chicken masala and rice as mentioned above in a large non-stick cooking pot.
  2. Cover the pot tightly with aluminum foil and close the pan with its lid.
  3. Place the pot on stove top,turn on the heat to very low.
  4. Cook for dum for 15 minutes.
  5. Remove the pan from the stove and keep covered for half an hour.
Step 7: Serving
  1. While serving combine the rice and the chicken masala; serve along with Raita, Pickle, Pappadum etc.
Notes
Use coconut oil for sautéing the onions, coconut oil gives a nice aroma to the biryani.
Use fresh ingredients: ginger, garlic, green chili, mint and cilantro.
Fry the onions in the oil used for frying the chicken. Avoid using store bought fried onions.
Sprinkle fresh mint leaves over the rice layer, the aroma of mint makes the biryani taste a whole lot better.
For making homemade Fennel powder: Roast the fennel seeds or use roasted fennel seeds and ground it to fine powder. Sieve the powder and store it in an air-tight container.

 

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