How about you hit two birds in a single stone? I mean, why not you make fried chicken and chicken biriyani. Yes, let me share the recipe for fried chicken biriyani with you that you’ll like. It’s a lengthy process, but I hope you’d take it easy in making it. Let’s get started!

Preparation Time: 10 mins
Cook Time: 1 hr 20 mins	Recipe Servings: 4
Total Time: 1 hr 30 mins

Ingredients for Chicken Marination:

1. 3/4 kg Chicken
2. 1 tbsp Ginger Garlic Paste
3. 3 Green Chilly [as paste]
4. 1 tbsp Curd
5. 1/4 tsp Turmeric Powder
6. Salt as needed
7. 1 tbsp Kashmiri Chilly Powder [for color]
8. 1 tsp Garam Masala
9. 1 tsp Pepper Powder
10. 1/2 Lemon

Ingredients for Pre-preparation:

1. 5 Green Chilly
2. 15 Garlic cloves
3. 2 inches sized Ginger
4. 3 tbsp Oil
5. 20-25 Cashews
6. 1 large thinly sliced Onion

Ingredients for making Chicken Masala:

1. 2 tbsp Ghee
2. 2 large thinly sliced Onion
3. 2 finely chopped Tomato
4. 1/2 tsp Coriander Powder
5. 1/4 tsp Turmeric Powder
6. 1 tsp Chilly Powder
7. 1/4 tsp Pepper Powder
8. 1/2 tsp Garam Masala
9. Salt if required
10. Some Curry leaves
11. Some Coriander leaves
12. Some Mint leaves
13. 1 tbsp Curd

Ingredients for Biriyani Rice:

1. 2 Cinnamon
2. 2 Star Anise
3. 6 Cloves
4. 5 Cardamom
5. 1/2 tsp Fennel Seeds
6. 2 Bay leaf
7. Some Coriander leaves
8. 1/2 finely chopped Carrot
9. 1 tbsp Ghee
10. Salt
11. 2 cups Basmati Rice [Soaked for 30 minutes]

Ingredients for Dum Process:

1. 4 tbsp Ghee
2. Coriander leaves
3. Lemon Juice

Step 1 – Chicken Marination:

Take 3/4 kg of washed chicken and apply 1 tbsp of ginger garlic paste and three green chilly made as a paste into it. Put 1 tbsp of curd and 1/4 tsp of turmeric powder.

Add salt as needed, 1 tbsp of Kashmiri chilly, 1 tsp of garam masala, 1 tsp of pepper powder, and squeeze juice extract out of 1/2 lemon. As a side note, Kashmiri chilly adds color flavor to it. Mix it well and refrigerate overnight or for at least 2 hours.

Step 2 – Pre-Preparation:

In the second step, you’d preprepare masala, fried cashews, fried onion, and fried chicken. Take five green chilly, 15 garlic cloves, two inch-sized skin-removed ginger in a mixie jar, and grind coarsely. Keep this masala aside. Take 3 tbsp of oil in a pan and put 20 to 25 cashews in it. Fry in a medium flame until it gets golden brown. You’d use these cashews later.

Take one large, thinly sliced onion. Crush those onion slices and put them in the same hot oil. Keep the flame with medium heat. Fry until it gets golden brown. Make sure you don’t burn it. Keep this fried onion aside. Finally, fry the marinated chicken as well in the same oil.

Step 3 – Making Chicken Masala:

Get 2 tbsp of ghee in the same oil, and add the ground masala as prepared earlier. Cook for 2 minutes until the raw smell disappears. Add two large, thinly sized onions and saute well until it gets soft. Add two finely chopped tomatoes and cook for 2-3 minutes until it gets soft and mushy.

Put 1/2 tsp of coriander powder, 1/4 tsp of turmeric powder, 1 tsp of chilly powder, 1/4 tsp of pepper powder, 1/2 tsp of garam masala, and fry the mixture for a minute. Add salt if required.

Add some curry leaves, coriander leaves, mint leaves, and mix it well. Pour little water into the marinade and mix it well. Add this to the masala.

Put 1 tbsp of curd and cook for a minute. Add the fried chicken pieces and mix it well. Cover with lid and simmer for 5 minutes. Turn off the flame as the Chicken Masala is ready.

Step 4 – Making Rice for Biriyani:

Boil 2 liters of water with high heat in a vessel. Put two cinnamon, two pieces of star anise, six cloves, five cardamoms, 1/2 tsp of fennel seeds, two bay leaf and some coriander leaves.

On top of it, add finely chopped half carrot, 1 tbsp of ghee, preferred salt, and cook till water boils. Add 2 cups of soaked basmati rice into it. You soak this rice for at least 30 minutes. Keep the flame with medium heat. Cover and cook until the rice boils 80%. Drain off the water.

Step 5 – Dum Preparation:

Take a heavy bottom vessel and spread over 2 tbsp of ghee into it. Add half of the chicken masala as the first layer. Add half of the rice to it. Make sure the rice is hot while making dum. Spread it evenly.

Add fried cashews and fried onion as a third layer with some coriander leaves. Squeeze the lemon to add some juice extract over it. Repeat the process for three more layers. Finally, spread over 2 tbsp of ghee over it.

Seal it with aluminum foil. Cover it and cook for 20 minutes with a low flame. Let it rest for another 30 minutes. Now fried chicken biriyani is ready for serving!

Follow me here and subscribe to my Youtube Channel to get weekly recipes