Fried Chicken Biryani
Step 1 Making Rice
Recipe type: Main
Cuisine: Indian
Serves: 5 People
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
  • 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)
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.
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.
Recipe by Cooking with Thas - Healthy Recipes, Instant pot, Videos by Thasneen at