1 Aug 2015

Fried Chicken Biryani | Chicken 65 Biryani | Biryani Recipes

Who doesn't like Chicken Biryani! We have it almost every weekend! For that reason I wanted to make the chicken biryani slightly different. In this recipe we fry the chicken first and then use it in biryani. The chicken pieces in this biryani is more flavorful and more tender and soft since it's cooked twice.
For a more simpler and quicker option, you can use store bought chicken 65 but I chose to marinate and fry the chicken and this was truly delicious! We loved this biryani!

Fried Chicken Biryani

Preparation time 30 mins | Cooking time 30 mins | Serves 2-3


To marinate
  • Chicken - 1/2 kg
  • Turmeric powder - 1/2 tsp
  • Garam masala - 1 tsp
  • Coriander powder - 1 tsp
  • Curd - 2 tbsp
  • Oil - to deep fry
  • Salt - to taste
For the biryani
  • Basmati Rice - 1.5 cups
  • Onion - 3 large, sliced
  • Tomatoes - 4 large, pureed
  • Ginger garlic paste - 1 tbsp
  • Mint leaves - 1/3 cup + 1/4 cup
  • Coriander leaves - 1/3 cup + 1/4 cup
  • Green chilli - 4
  • Biryani masala - 2 tsp
  • Turmeric powder - 1/4 tsp
  • Red chilli powder - 1/2 tsp
  • Cumin powder - 1/2 tsp
  • Coconut milk - 1 cup
  • Lemon juice - 1 tsp
Whole Spices
  • Oil - 3 tbsp 
  • Bay leaf - 1
  • Cinnamon stick - 2 inch stick, broken
  • Cloves - 4
  • Cardamom - 3, opened
Fried Chicken Biryani

Here are some other chicken recipes
1. Clean the chicken well and marinate with all the ingredients mentioned under 'to marinate'. Marinate for 2 hours. If you don't have time, marinate for atleast 30 minutes.

2. While the chicken is marinating, get the other things ready. Wash and soak the rice for 30 minutes. Slice the onions, puree the tomatoes. Blend together 1/3 cup of mint leaves and 1/3 cup of coriander leaves with one green chilli and set aside. 

3. After the chicken is well marinated, heat oil in a kadai to deep fry the chicken. Once the oil is hot, drop the chicken pieces in the hot oil gently and fry until the chicken is 3/4 cooked and browned. Remove and drain in a tissue paper.
4. For the biryani - In a pressure cooker, heat oil. Add the cinnamon, clove, cardamon and bay leaf.

5. After a few minutes, add the sliced onions and green chilli, saute until the onions are translucent. 
6. Add the ginger garlic paste and saute until the raw smell leaves.
7. Add the tomato puree and salt. Cook until the tomatoes are well cooked. For about 3-4 minutes.

8. Now add the puree of mint leaves+coriander leaves+green chilli. Mix well and cook for another 3 minutes.
9. Add the masalas, biryani masala, turmeric powder, red chilli powder and cumin powder. Mix in and cook for another 3-4 minutes.

10. Add the fried chicken pieces and mix well with the gravy. Cook for another 2 minutes.
11. Add the thick coconut milk and mix in. Add the remaining 2.5 cups of water.

12. Drain the rice and add the it. Check for salt. Add the lemon juice. 
13. Add the remaining mint leaves and coriander leaves. Close the pressure cooker and cooker for 2 whistles. Simmer after the first whistle. Then switch off.

14. Once the pressure releases, open the cooker and fluff the rice gently with a fork or the back of a spoon.

Serve hot with raita and brinjal curry!

Fried Chicken Biryani

1. The longer you marinate, the more deeper the flavors of the chicken so do not skip marination.
2. Use good quality basmati rice.
3. I used 1:2 ratio for rice:water. This ratio changes with each brand.
4. While deep frying the chicken do not cook it fully, cook only till it it's 3/4th done since we are cooking it again while making the biryani othewrise the chicken will be overcooked.

Until next time,
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