Fried 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 Making 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)
  • Salt- to taste

Preparation:

  • Place basmati rice on a sieve , wash under running water and drain the water.
  • You only need 3 cups water if cooking rice in rice cooker.
  • If you are cooking rice over stove top the rice: water ratio should be 2 cups rice :4 cups water.
  • Fill the rice cooker with water and add turmeric powder, ginger, garlic, garam masala salt, ghee and rice.

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

Step 2: Marinating chicken:

  • Chicken, bone in- 12 pieces
  • Ginger-Garlic paste- 1 tbsp
  • Turmeric powder- 1/4 tsp
  • Chili powder- 2 tsp
  • Fennel powder- 1 tsp
  • Coriander powder- 1 tsp
  • Garam Masala- 1 tsp
  • Lemon juice- 1/2 tbsp
  • Salt- 1/4 tsp

Preparation:

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

  • Drain the water and place in a large bowl.
  • Put all the above marinating ingredients over the chicken and combine well.

  • Cover the chicken and keep in the refrigerator for at least half an hour or more.
  • You could even marinate the chicken overnight.

Step 3: Shallow frying the Chicken:

Ingredients:

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

Preparation:

  • In a frying pan, heat the oil, add the curry leaves and shallow fry the chicken until it turns light 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 Masala:

Ingredients:

  • Coconut oil- 2 tbsp
  • Ghee- 2 tbsp
  • Onions, sliced thin- 5
  • Ginger-Garlic paste- 1 tbsp (if possible use freshly ground ginger-garlic paste)
  • Green chili, cut half- 3, or depending on your spice level
  • Tomatoes, chopped- 2
  • Curry leaves- 1 sprig
  • Fresh Mint leaves, chopped- 6 leaves
  • Fried Chicken- 12 pieces
  • Garam Masala- 1 tsp
  • Fennel powder- 1 tsp
  • Chili powder- 1 tsp (based on your spice level)
  • Salt- to taste
  • Yogurt, beaten- 3 tbsp
  • Lemon juice- 1 tsp

Preparation:

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

  • When the onion turns translucent, add ginger-garlic paste, green chilies and curry leaves, cook for 10 minutes.
  • Add tomatoes and mint leaves, cook until tomatoes get mashed up.

  • Keep sautéing till the onions starts to turn light golden in color.
  • Now, add the chili powder, garam masala and fennel powder.
  • Combine well and add the fried chicken to this.

  • Give it a stir, 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 from the heat.

Step 5: Layering Rice and Chicken

Ingredients:

  • Fried onions- 1 onion cut lengthwise 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 1 tbsp water for 5 minutes.
  • Cilantro, chopped- 1/4 cup
  • Mint leaves, chopped- 10 leaves (use fresh mint leaves)

How to Layer:

  • In a flat 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: Baking

  • 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.

Stove top cooking:

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

Step 7: Serving

  • While serving combine the rice and the chicken masala and serve with your choice side dish or 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 onion 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.

 

Fried Chicken Biryani
Author: 
Recipe type: Main
Cuisine: Indian
Serves: 5 People
 
Step 1 Making Rice
Ingredients
Making 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
  • Salt- to taste
For Marinating
  • Chicken, bone in- 12 pieces
  • Ginger-Garlic paste- 1 tbsp
  • Turmeric powder- ¼ tsp
  • Chili powder- 2 tsp
  • Fennel powder- 1 tsp
  • Coriander powder- 1 tsp
  • Garam Masala- 1 tsp
  • Lemon juice- ½ tbsp
  • Salt- to taste
For Frying
  • Marinated chicken
  • 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 (if possible 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- 6 leaves
  • Fried Chicken- 12 pieces
  • Garam Masala- 1 tsp
  • Fennel powder- 1 tsp
  • Chili powder- 1 tsp (based on your spice level)
  • Salt- to taste
  • Yogurt, beaten- 3 tbsp
  • Lemon juice- 1 tsp
Layering
  • Fried onions- 1 onion cut lengthwise 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 1 tbsp water for 5 minutes.
  • Cilantro, chopped- ¼ cup
  • Mint leaves, chopped- 10 leaves (use fresh mint leaves)
Instructions
Step 1: Making Rice
  1. Place basmati rice on a sieve , wash under running water and drain the water.
  2. Fill the rice cooker with water and add turmeric powder, ginger, garlic, garam masala salt, ghee and rice.
  3. You only need 3 cups water if cooking rice in rice cooker.
  4. If you are cooking rice over stove top the rice: water ratio should be 2 cups rice :4 cups water.
  5. Switch on the rice cooker and cook until the rice is done.
  6. Remove the rice pot from the cooker and keep aside with the lid on.
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. Put 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. In a frying pan, heat the oil, add the curry leaves and shallow fry the chicken until it turns light golden on both sides- around 20 minutes. Make sure to flip it over and let shallow fry both sides.
  2. Transfer the fried chicken on a paper towel and keep aside.
  3. 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 along with salt, saute until translucent- 5 minutes.
  3. When the onion turns translucent, add ginger-garlic paste, green chilies and curry leaves, saute for 10 minutes.
  4. Add tomatoes and mint leaves, cook until tomatoes get mashed up.
  5. Keep sautéing till the onions start to turn light golden in color.
  6. Now, add the garam masala, fennel powder and chili powder.
  7. Combine well and add the fried chicken to this.
  8. Give it a stir, 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. In a flat baking bowl, spread half of the prepared chicken masala as the bottom layer.
  2. Add half of the cooked rice, spread evenly on top of the chicken masala.
  3. 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.
  4. Repeat this one more time and on top layer-garnish with fried onions, cilantro, mint, roasted cashews, roasted raisins and saffron.
Step 6: Baking
  1. Preheat the oven to 350 F.
  2. Cover the bowl layered with rice and chicken masala with aluminum foil and bake for 10 minutes.
  3. Remove from the oven and let stand covered for half an hour.
Stove top cooking
  1. Layer the chicken masala and rice as mentioned above in a large non-stick cooking pot.
  2. Cover the pot with aluminum foil and close it with its lid.
  3. Place the pot on stove top,turn on the heat to very low.
  4. Slow cook it for 15 minutes.
  5. Remove from heat after 15 minutes and let stand for half an hour covered.
Step 7: Serving
  1. While serving combine the rice and the chicken masala and serve with your choice side dish or with Raita, Pickle, Pappadum etc.
Notes
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 onion 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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