Fried Chicken Biryani Recipe

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"Biryani " is a mixed rice dish with spices, rice, meat or vegetables. Though biryani is originated in Persia, it's far greater popular in malabar areas in Kerala.Here am sharing a special chook fried Dum biryani. For this you may both deep fry or shallow fry the bird, then blended with the gravy / masala and subsequently the dum manner which makes the biryani heavenly flavor.


one thousand grams Chicken
1 tablespoon turmeric
2 tablespoon Chicken masala
half of tablespoon purple chilli powder
1 tablespoon garam masala
1 tablespoon Paprika Powder or Kashmiri Red Chilli
half of tablespoon pepper powder
3 tablespoon Yoghurt / Lime Juice
Salt to taste
eight tablespoon Oil

2 bulbs(approx 80 grams) garlic
100 grams Ginger
4 (approx 580 rams) ripe tomatoes
3 (approx 400 grams) red onion
three tablepoon Oil
Salt to flavor

2 (approx 250 grams)  onion
1 bunch coriander leaves
25 numbers Cashew nuts
three tablespoon ghee
2 tablespoon Oil
salt to flavor

five cups Water
three cups(approx six hundred grams1)  Tilda Basmati Rice
1 inch Dried Ginger
5 numbers Pepper Corns
5 numbers inexperienced cardamoms
1 Star Anise
three inch cinnamon stick
2 numbers Cloves
1 Bay Leaf
half of tablespoon ghee
salt to taste
15×15 inch Cheese Cloth
five inch Cotton String

1 cup simple flour
Water as required

Chicken – I pick drumsticks and thighs, (thigh has the satisfactory meat of bird). Skin removed, and shave off most fat.

Mix all ingredients (except oil) beneath ‘marinade’ and rub into the hen, marinate in a single day for nice consequences, if no longer atleast for four hours in a fridge, protected.

Chop ginger / garlic / tomatoes / onion finely and store separately.

Clean and reduce the coriander leaves.
Wash rice once and soak in cold water for half-hour. Drain, keep aside till required.

Step 1 – Frying Chicken

In a non-stick pan, warmth 1/2 the oil under ‘marinade‘ segment, fry half of at a time, the hen pieces, about 6 minutes on every aspect. Maximum for about 15 mins, as we need handiest about 70% done chook.

Using a slotted spoon, spoon the fried portions onto a plate spread with kitchen towel, to take in extra oil.

Step 2 – Preparing the Garnish

While the bird is getting fried, warmness oil beneath the ‘Garnish‘ phase, sauté the cashew nuts for approximately 2 mins on low flame, till gently golden brown on all sides equally.

In the identical oil, fry the onions till they're crispy. Add salt whilst doing this, this facilitates the onion sweat fast and get crispy.

Keep aside until wished.

Step 3 – Preparing the Gravy

Heat the oil below the ‘Gravy Section‘, sauté the onions along side salt, on medium flame till gentle and caramelised (approximately 15 minutes), even as stirring every so often.

Add ginger and garlic and sauté for 5 minutes.

Add the tomatoes and sauté till soft and melted, approximately 15 minutes on medium flame.

Step four – Rice

In the cheese fabric, collect all spices beneath the ‘Rice‘ phase and tie it up, that is called `Potli` in 

Northern India.

Bring to boil the water in conjunction with salt, ghee and polti, lower the flame. Remove the potli.

Tip over the rice, carry it to boil, lower flame and simmer for 10 minutes till about 50% achieved.

Leave it open, or higher still unfold on a big serving tray and allow the steam to break out and the rice to calm down, this prevents the rice from similarly cooking.

Step – 5 Layering and Baking

Make a dough of the flour and water underneath the ‘dough‘ section, roll into a long strip and practice on the edges of the deep bottomed pan.

Apply 1 tbsp ghee on all sides of the vessel, (use the ghee mentioned within the ‘Garnish‘ segment).

Spread a layer of gravy and a few hen pieces. Top it with a layer of rice and unfold little ghee, cashew nuts and coriander leaves.

Repeat the above step till you've got a final layer of rice, beautify with the closing, coriander leaves, cashew nuts, fried onions and ghee, evenly throughout the pinnacle.

Secure the lid on the dough. In a pre-heated oven, prepare dinner for 30 minutes on medium.

Serve hot with a cooling cucumber raita, lime pickle, masala poppadum and sweetened Indian butter milk (aka Lassi).

You could also difficult-boil eggs, zone them and decorate at the rice.
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