Name: Chicken Fry Piece Biryani Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
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.

Jump to Recipe Print Recipe

Chicken Fry Piece Biryani Recipe is a popular dish in South Asian cuisine, particularly in India and Pakistan. It is a rice-based dish that typically consists of long-grain basmati rice, fried chicken pieces, and a mixture of aromatic spices and herbs. The chicken pieces are usually marinated in a spice blend that can include ingredients like cumin, coriander, turmeric, and chili powder before being fried until crispy.

To prepare the biryani, the rice is first cooked separately in a mixture of water and aromatic spices such as cinnamon, cardamom, and bay leaves. Once the rice is cooked, it is layered in a large pot or baking dish with the fried chicken pieces and a mixture of sautéed onions, tomatoes, and additional spices. The dish is then covered and cooked over low heat until the flavors meld together and the rice is infused with the flavors of the chicken and spices.

Chicken Fry Piece Biryani is typically served as a main course dish and can be accompanied by a variety of side dishes, including raita (a yogurt-based side dish), salad, or pickles.

Contents

Tips to help you make a tasty and flavorful Chicken Fry Piece Biryani:

Marinate the chicken: To ensure that the chicken is flavorful and tender, marinate it in a mixture of ginger garlic paste, spices, and lemon juice for at least 2 hours or overnight.

Fry the chicken: After marinating the chicken, fry it until it is golden brown and cooked through. This will give the chicken a crispy texture and add depth of flavor to the biryani.

Use good quality rice: Basmati rice works best for biryani, as it is long-grained and aromatic. Wash the rice thoroughly and soak it in water for at least 30 minutes before cooking.

Use whole spices: Whole spices like cardamom, cinnamon, and cloves add a lot of flavor to the biryani. Fry them in oil before adding the rice to the pot.

Cook on low heat: Cook the biryani on low heat to ensure that the rice is cooked evenly and the flavors meld together. This will take around 20-25 minutes.

Let it rest: Once the biryani is cooked, let it rest for at least 10 minutes before serving. This allows the flavors to develop further and the rice to absorb any excess moisture.

With these tips, you can make a delicious and flavorful Chicken Fry Piece Biryani that is sure to impress your friends and family!

Chicken Fry Piece Biryani Recipe

Chicken Fry Piece Biryani Recipe is a popular dish in South Asian cuisine, particularly in India

Course Main Course

Cuisine Indian

Keyword Chicken Fry Piece Biryani Recipe

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 hour

Servings 5

Author Uppada Lakshmi

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.

chicken fry piece biryani recipe: Sprinkle, turmeric, 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.

Add kasuri methi, 1 tbsp. ginger garlic paste, lemon juice and 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.

chicken fry piece biryani recipe: marinate for 30 min

6. Meanwhile clean and add 4 glasses of water to basmati rice. Soak for 30 minutes.

chicken fry piece biryani recipe: soak rice.

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.

chicken fry piece biryani recipe: cook by adding coconut grate

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.

chicken fry piece biryani recipe: heat oil and ghee.

9. Add Bay leaves/ tej patta, cinnamon sticks/ dalchini, Marati moggu, cloves, stone flower, green cardamom, black pepper corns, star anise and sayajeera.

chicken fry piece biryani recipe: Put all biryani spices.

10. Put onions, remaining green chiles (adjust spiciness accordingly), ginger garlic paste and saute for a while.

Add onoins, green chiles and ginger garlic paste

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).

chicken fry piece biryani recipe: add coriander and mint leaves.

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.

chicken fry piece biryani recipe: add water and salt.

13. Once rice starts bubbling close the lid and cook for 10 minutes.

chicken fry piece biryani recipe: Cook rice.

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.