Chicken Fry Piece Biryani Recipe
Chicken Fry Piece Biryani Recipe One of the common food items in South Asian cuisine, especially India and Pakistan, is biryani, a type of rice meal with pieces of fried chicken, long-grain basmati rice, and a blend of flavorful herbs and spices. Before frying into crispy condition, chicken pieces are generally marinated in a spice mixture containing ingredients such as cumin, coriander, turmeric, and chili powder.
First, the rice gets cooked together in a mix of water and aromatic spices such as cinnamon, cardamom, and bay leaves. Then the fried chicken pieces and a mix of sautéed onions and tomatoes added with extra spices are layered in a large pot or baking dish. The dish is covered then left simmering on low flame, all the ingredients melt together, and the rice absorbs flavors of chicken and spices.
Chicken Fry Piece Biryani is a typical main course. Besides that, you can have some secondary dishes with the recipe too, like raita, salad or pickles.
Ideas that will lead you to prepare an appetizing and aromatic Chicken Fry Piece Biryani:
Marinate the chicken in ginger garlic paste, spices and lemon juice for at least 2 hours or overnight so that it becomes soft and tasty.
Fry the chicken: Fry the marinated chicken till they are light brown and cooked. This will help to provide the crispy texture and the depth in the Biryani.
Quality rice must be used. Basmati is the specific rice used for biryani. It is aromatic, particularly, with long grain. For getting the nice grainy texture, soak the rice for 30 minutes before cooking it.
Use whole spices. The flavor in biryani is mostly coming from whole cardamom, cinnamon, and cloves. Fry them in oil before putting rice into the pot.
Biryani is done on a very low fire so that every grain of rice gets an equal coat from the flavors. This will take about 20 to 25 minutes.
Rest it: Once all preparation is done for biryani, rest it for at least 10 minutes before serving. In this time, all flavors get set and rice absorbs all moistures in excess.
With these guidelines, you are all set to serve your loved ones the delighting Chicken Fry Piece Biryani that would be totally liked by everyone whom you wanted to impress
You may also like to check other Biryani recipes:
Chicken Fry Piece Biryani Recipe
Chicken Fry Piece Biryani Recipe is a popular dish in South Asian cuisine, particularly in India
Ingredients
- Chicken – 500 gms.
- Turmeric powder – ½ tbsp.
- Crystal salt – 1 ½ tbsp.
- Red chilli powder – 1 ½ tbsp.
- Coriander powder – 1 tbsp.
- Cumin/ jeera powder – ½ tbsp.
- Garam masala powder – 1 tbsp.
- Black pepper powder – ½ tbsp. crushed
- Kasuri methi – 1 tbsp.
- Ginger garlic paste – 3 tbsp.
- Lemon juice – 2 tbsp.
- Onions – 2 bowls
- Coriander leaves – 1 bowl
- Green chillies – 1 cup
- Mint leaves – ½ cup
- Curry leaves – 2 strands.
- Oil – 5 tbsp.
- Basmathi rice – ½ kg 2 glasses
- Water – to clean and soak rice.
- Dry coconut grate – 2 tbsp.
- Ghee – 1 tbsp.
- Bay leaves/ tej patta – 3 No.
- Cinnamon sticks/ dalchini – 4 No.
- Marati moggu – 2 No.
- Cloves – 10 No.
- Stone flower – 2 No.
- Green cardamom – 5 No.
- Black pepper corns – ½ tbsp.
- Star Anise – 2 No.
- Sayajeera – ½ tbsp.
- Salt – 1 ½ tbsp.
Instructions
- Clean the chicken and place it in a mixing bowl. Sprinkle with ½ teaspoon turmeric powder, crystal salt, and red chilli powder.
- Season with coriander, cumin, garam masala, and crushed black pepper powder.
- Stir in kasuri methi, 1 tablespoon ginger garlic paste, lemon juice, and 1 bowl thinly sliced onions.
- Continue to add coriander leaves, four half-cut green chiles, mint leaves, and curry leaves.
- Combine all of the ingredients, then drizzle with a little oil to allow the chicken to absorb the flavours of the spices. Allow for 30 minutes of marinating.
- Meanwhile, clean the basmati rice and add 4 glasses of water. Allow 30 minutes to soak.
- Once the chicken has been marinated, place it in a pan and cook for 10-15 minutes, covered, until the pieces are dry. Mix in the dry coconut powder thoroughly.
- Note: We must check the pieces every 5 minutes to ensure that the bottom does not burn.
- On the other side, place a large vessel with a little oil and a spoon of ghee.
- Stir in the bay leaves, cinnamon sticks, Marati moggu, cloves, stone flower, green cardamom, black pepper corns, star anise, and sayajeera.
- Add the onions, remaining green chiles (adjust the spiciness), ginger garlic paste, and sauté for a few minutes.
- Add 1 cup coriander leaves and 1 cup mint leaves, cook for a few minutes, then add soaked rice, discarding the water (keep aside).
- Sprinkle salt over the rice and stir it for a few minutes. When the rice begins to change colour, add 3-4 glasses of soaked water and cook for a few minutes.
- Once the rice begins to bubble, cover and cook for 10 minutes.
- Rice should be cooked with as little moisture as possible. At this point, scatter cooked chicken pieces over the rice and garnish with coriander leaves. Cook for 5-10 minutes on low heat with the lid closed.
Recipe Video
How to make chicken fry piece biryani recipe:
1. Clean and put chicken pieces in a mixing bowl. Sprinkle ½ tbsp. turmeric powder, crystal salt and red chilli powder.
2. Sprinkle coriander powder, cumin powder, garam masala powder and crushed black pepper powder.
3. Add kasuri methi, 1 tbsp. ginger garlic paste, lemon juice and 1 bowl of thin slices of onions.
4. Keep adding coriander leaves, 4 No. half cut green chiles, mint leaves and curry leaves.
5. Mix all the ingredient, add little oil and mix again so that chicken can absorb flavours of spices. Marinate for 30 minutes.
6. Meanwhile clean and add 4 glasses of water to basmati rice. Soak for 30 minutes.
7. Once marinated, put chicken pieces in a pan and cook for 10-15 minutes with lid covered till pieces turn dry. Sprinkle dry coconut powder and mix well.
Note: We need to check pieces for every 5 minutes so that bottom does not get burnt.
8. Another side put a large vessel and add little oil and a spoon of ghee.
9. Add Bay leaves/ tej patta, cinnamon sticks/ dalchini, Marati moggu, cloves, stone flower, green cardamom, black pepper corns, star anise and sayajeera.
10. Put onions, remaining green chiles (adjust spiciness accordingly), ginger garlic paste and saute for a while.
11. Add 1 cup of coriander leaves and a cup of mint leaves, cook for a while and add soaked rice discarding water(keep aside).
12. Stir cook rice for a while by sprinkling salt. When rice starts changing colour pour soaked water (3-4 glasses) and cook for a while.
13. Once rice starts bubbling close the lid and cook for 10 minutes.
14. Rice should be cooked keeping little moisture in it. At this point of time add cooked chicken pieces over the rice and sprinkle coriander leaves. Close the lid and cook for 5-10 minutes on low flame.
