Fried chicken biryani


Fried chicken biryani


For chicken marinade:

  • chicken: 1 (cut into medium (10)pieces)
  • Thick Yogurt: 2tbsp
  • Ginger paste: 1tbsp
  • Garlic paste: 1tbsp
  • Red chilli powder : 1tsp
  • Salt: 1tsp
  • Lemon juice: 1tbsp
  • Coriander powder: 1tsp

For rice:

  • Basmati/pulao rice: 4cup(3/4kg)
  • Salt to taste
  • Green chili: 4
  • Ginger paste: 1tsp
  • (Cardamom: 3(medium), cinnamon: 2, bay leaf: 2, Shahi jeera: 1tsp )

 For the Biriyani 

  • Chopped onion: 1cup
  • Chopped tomato: 1cup
  • Thick Yogurt: 1/2cup
  • Ginger garlic paste: 1tbsp each
  • Red chilli powder : 1tsp
  • Kashmiri chilli powder: 1tsp
  • Salt to taste
  • Sugar: 1tsp
  • ghee: 2tbsp
  • Make powder( 2 stick cinnamon,4 green cardamom,3 clove,1/4tsp mace(jaitri), 1/2 tsp shahijeera)
  • Fried onion: 1cup (grind using hand)
  • Powder milk: 1/2cup
  • Chopped coriander leaves: 1/2cup
  • Chopped Mint leaves: ¼ cup
  • ghee: 2tbsp
  • mix (2tbsp milk+ 1tsp kewra water+ pinch of saffron )


Preparing the chicken:

Wash the chicken and drain all water.
 Mix all the marinade ingredients and marinate for at least an hour.
Heat 2 cup oil in a pan and deep fry the chicken pieces until golden. Remove from oil and set aside.

Preparing rice:

Heat 10 cup water in a bowl, add 1tbsp oil, ginger paste, and whole garam masala into the bowl.
Wash rice and drain water. Now add rice to this water when it is boiling. Cook until (7-8minutes) 70% done. remove and drain water.

Preparing biriyani:

Heat gee in a big pan, add chopped onion and fry until soft. Now add chopped tomato, ginger garlic paste, chili powder, garam masala powder, yogurt, sugar and salt. Cook until tomato became soft and oil separates. Now add chicken pieces and mix with masala. Turn off the heat.
Now Spread half fried onions, powder milk, mint and coriander leaves over the chicken.
Then spread half rice over it.then spread half fried onions, ghee and milk kewra mixture over rice. Now place remaining rice and pinch of food color on top.
Cover tightly with the lid. Cook for 5min on medium heat and then 25 min on very low heat.
Turn off the heat and mix the biriyani before serving.

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