Petitchef

Fried chicken biryani

Main Dish
4 servings
20 min
30 min
Very Easy

Ingredients

Number of serving: 4
Chicken - 1 kilo

Basmati rice - 4 cups

Onions - 4 nos

Ginger-garlic paste - 2 tbsp

Tomatoes - 3 nos

Green chillies - 2 nos

Mint and coriander leaves - 1 cup

Lime juice - 1 tbsp

Red chilly powder - 4 tbsp

Coriander powder - 1 tsp

Garam masala powder - 1 tbsp

Chicken flavour cube - 1 small

Ghee - 3/4 cup

Salt for taste

Cloves - 6 nos

Cardamom - 6nos

Cinnamon - 1 stick

Bay leaves - 2 nos

Mace - 2-4 nos

Star aniseed - 2 nos

Aniseed - 1 tbsp

Dried plums with pits - 2 nos

Saffron strands - 1 pinch

Hung curd - 1 tbsp

Ginger paste - 1 tsp

Garlic paste - 1 tsp

Chilly powder - 1 tsp

Chicken flavour cube - 1 small

Corn flour - 1 tsp

Salt for taste

Oil for deep frying

Preparation

  • Marinate chicken for 2-4 hours. Deep fry in hot oil.
  • When its done, strain excess oil using kitchen tissue and keep this fried chicken aside.
  • Heat ghee in a broad bottomed vessel, add whole spices and fry till all the aroma is released. Add finely sliced onions and fry till golden brown.
  • Now add ginger-garlic paste and saute for a min. Add chilly powder and give it a stir. Add finely chopped tomatoes and saute for 2 min.
  • Add curd, lime juice, finely chopped mint and coriander, green chillies and stir well. Add garam masala powder, coriander powder, and cook till the oil separates. Finally add fried chicken, chicken flavour cube, stir and turn off the flame.
  • Cook basmati rice in hot boiling water with salt for taste. Cover and cook till its almost done. Stir well and turn off the flame. Now add this almost cooked rice into the broad bottomed vessel in which the fried chicken with masala is there.
  • Cover tightly using aluminium foil and baked at 200 degrees for 15 - 20 min and its done. Mix well, garnish and serve.





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