This amazing recipe of delicious and fragrant biriyani cooked with special fried chicken is worth trying.
Ingredients
For the biriyani masala
3 tbsp fennel seeds
6 cloves
6 cardamom pods
1 small piece cinnamon
¼ nutmeg
½ star anise
For the fried chicken
1 kg chicken
½ tsp turmeric powder
1 tbsp Kashmiri chili powder
1 tsp biryani masala
Salt as required
Juice of half lemon
½ cup coconut oil
3 sprigs curry leaves
For the chicken masala
4 big onions
10 garlic cloves
1 inch piece of ginger
2 tomatoes
½ tsp turmeric powder
2 tsp biryani masala
1 tsp pepper powder
2 tbsp coriander and mint leaves paste
½ cup chopped pineapple
Salt as required
½ cup water
For the rice
2 cups basmati rice
3 ½ cups water
½ cup masala gravy
4 tbsp ghee
1 big onion
¼ cup cashews
¼ cup raisins
1 carrot
5 cardamom pods
5 cloves
1 small piece cinnamon
1 tsp pepper corns
½ tsp caraway seeds
½ cup chopped pineapple
Salt as required
Coriander leaves
Preparation
Dry roast the whole spices for 5 minutes
Grind this into fine masala powder
Marinate the chicken pieces with turmeric powder, chili powder, masala podwer, salt and lemon juice
Keep them aside for at least two hours (you could also marinate the chicken overnight)
Heat coconut oil or sun flower oil in thick bottomed pan
Fry the marinated chicken pieces until brown in color
Fry curry leaves too in the same oil
Set them aside to be used later
Transfer 4 tbsp of the same oil into another pan
Sauté the onions
Into it add crushed ginger – garlic and green chilies
Sauté until the raw smell of the aromatics are gone
Add tomato
Mix well and cook for 5 minutes with the lid on
Add turmeric powder, biryani masala and pepper powder when the tomatoes are nice and mushy
Sauté well
Now add the pineapple, yoghurt, coriander- mint paste and salt as required
Give everything a good mix
Into it add the fried chicken and ½ cup water
Mix well
Close the lid and cook for 10 minutes on low flame
After 10 minutes, open the lid and save some of the gravy to be added in rice
Close the lid again and cook until the rest of the gravy reduces nicely
Meanwhile, wash the rice and soak for 30 minutes
Heat 4 tbsp ghee in a thick bottomed vessel
Fry thinly sliced onion until brown in color
Fry the cashews and raisins in the same pan
Now fry the carrot too
Set them aside to be used later
Roast the cardamom, cloves, cinnamon, pepper corns and caraway seeds in the rest of the ghee
Add the pineapple when the spices turn fragrant
When the water in the pineapple gets reduced, add rice
Roast for 5 minutes on low flame
Pour 3 ½ cups hot water and salt as required
When the rice is almost cooked, add the chicken gravy that has been saved earlier
Do not mix or stir after this
Add the fried curry leaves too
Close the lid and cook for 6 more minutes on low flame
Spread the nicely cooked rice on top of the chicken mix that has been cooked earlier
Garnish with fried onion, cashews, raisins and chopped coriander leaves
Close the lid and keep it over low flame for 10 more minutes
Enjoy the fried chicken biriyani with refreshing raita, pickle and papad
