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Sunday, December 13, 2015

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


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 

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.

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