Fried Chicken Biryani

I tasted fried chicken in Biryani when I recently went to India in a restaurant. I loved the taste.

I thought of topping the biryani with some more fried Chicken pieces, it tasted really well.

Family loves the taste. Hopefully you like the recipe too.

Preparation time: 10 minutes 

Cook Time: 30 minutes 

Serves: 4-5

Ingredients:

To Marinate:

Chicken: 1 kg

Red chili powder: 2 tsp 

Ginger garlic paste: 1 tbsp 

Garam masala: 1 tbsp 

Salt to taste 

For Biryani:

Rice: 2 cups 

Onion: 1 cut in half and sliced

Tomato: 2 chopped 

Green chilies: 6 slit 

Coriander leaves/cilantro: 1 cup chopped 

Mint/ Pudina: 1 cup chopped 

Curd/yogurt: 3 tsp 

Garam masala: 1 tbsp 

Salt to taste 

For tempering:

Cloves: 5

Elachi/Green cardamom: 3

Cinnamon: 2" stick 

Bay leaves: 2

Shahi jeera : 1/2 tsp 

Star anise: 1

Ghee: 3 tbsp 

Method:

Wash and soak rice for 40 minutes.

Heat ghee in a vessel and add the ingredients listed under tempering and fry for 1 minute.

Add green chilies and onion, sauté till translucent. Add ginger garlic paste and fry for 1 minute. Add tomatos and cook until they are mushy. Add coriander leaves and mint leaves and fry for 1 minute. Add curd, salt and garam masala and cook for 1 minute.

Add 3 cups of water and bring it to a boil.  

While the water is heating up, heat oil for deep frying and start frying chicken in batches.

Add drained rice to boiled water and cook for 2 minutes, add 1/2 of the fried chicken mix gently and close lid.

Cook for 5-7 minutes until rice is done.

Turn off stove and leave the lid for 5 minutes before opening the lid. 

Serve hot topping with fried chicken and raita.