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Fried Chicken Biriyani
Published on February 16, 2013

Ingredients:
For Chicken Masala:
1/2 kg chicken, cut into pieces
1 1/2-2 tsp chilli powder
1/4 tsp turmeric powder
1/2 tbsp ginger-garlic paste
4 big onions, sliced
2 tomatoes, chopped
6 green chillies
1 piece ginger
8 cloves garlic
1/2 cup coriander leaves, chopped
few mint leaves, chopped
1 tsp garam masala
lime juice of 1 lemon
salt
oil
For Rice:
2 1/2 cup basmati rice/ jeerakashala rice
4 1/2 cup water
1 onion, sliced
3 cloves
3 cardamoms
3 cinnamons
2 bay leaves
ghee
yellow colour (optional)
salt
Preparation:
For Chicken Masala:
- Marinate cleaned chicken pieces with chilli powder, turmeric powder, ginger- garlic paste and salt and fry it in hot oil and keep it aside.
- Crush ginger, garlic and green chillies together and keep it aside.
- Heat oil in a large pan, add sliced onions and saute till transparent.
- Add crushed ginger-garlic-green chilli paste and saute well.
- Then add chopped tomatoes and mix well.
- Add garam masala, chopped coriander leaves, mint leaves, lemon juice and salt and mix well.
- Add fried chicken pieces and mix well. Cover and cook for few minutes in low flame.
For Rice:
- Wash and drain the rice. Boil water and keep it aside. Heat ghee in a wide thick bottomed pan, add cardamom, cinnamon, cloves,bay leaves and sliced onion and saute till transparent.
- Add drained rice and saute for 2-3 minutes in low-medium flame. To this add boiled water and salt and cook till rice is done.
For Layering:
- Heat a wide thick bottomed pan, apply some ghee and layer the bottom of the pan with half of the cooked rice.
- Add prepared fried chicken masala over the rice and then add remaining rice as a top layer.
- Mix yellow colour with little lemon juice and sprinkle over rice. Sprinkle little garam masala and chopped coriander leaves.'
- Close with a tight lid and heat on low flame for about 10-15 minutes.
- Garnish with fried onions, cashew nuts and raisins...Serve hot...