Fried Chicken Biriyani – Dum Biriyani Style

Christmas is here and all of you will be planning to make special dishes for a get-together. I highly recommend you try our family’s favorite Fried Chicken Biriyani – Dum Style. 

I want to say that this is the longest recipe to date on my site. But the recipe will be worth trying. Do read the notes.

What is Biriyani

Biriyani is a mixed rice popular throughout the Indian Subcontinent. It is a mixed rice dish with Indian spices, meat, veggies, or eggs. There are lots of types of Biriyani like Mughal Biriyani, Awadhi, Ambur, Malabar, Thalapakatti still more.

What is Dum Biriyani

Dum biriyani is a method of preparing Biriyani. In this method, we half cook the rice, gravy, and meat or veggies separately. Then cook it in layers with a tightly sealed cover on a medium flame. This makes the rice so flavorful and gives a wonderful aroma and taste to the dish.

Fried Chicken Biriyani

This is our favorite to order when we go to our favorite restaurant. Fried Chicken Biriyani is where we fry the chicken and then layer it with rice and gravy. Once again cooked tightly covered for 30 minutes in medium flame. It is served along with Onion raita or Cucumber Raita.

How to make fried chicken biryani

When I made this the first time, it was a hit. After that, I made it a number of times.

The main step is to marinade the chicken with spices for at least 1 hour. But if you can marinade for 1 day it will be good. Fry the chicken till crispy. Soak the rice for 30 minutes. Cook the rice to 75% with whole spices. Prepare the gravy. Then grease a heavy-bottomed deep dish, and layer the gravy, fried chicken, and rice. Cover it with foil and lid. Cook on medium flame for 30 minutes. Serve with your favorite raita.

Other rice varieties for you

Vegetable Biriyani

Mushroom Biriyani

Vegetable Pulao

Arisi Paruppu Sadam

Mint Rice

Raw Mango Rice

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Fried chicken biryani recipe

INGREDIENTS

For Chicken fry

Chicken – 1 lb ( I used Thighs)

Turmeric Powder – 1/2 Tsp

Red Chili powder – 1 Tsp

Coriander Powder – 1 Tsp

Chicken Curry Powder/ Garam Masala – 1/2 Tsp

Black Pepper Powder – 1/2 Tsp

Lemon Juice – 1 Tsp

Salt – As required

Oil – To deep fry

For Gravy

Onion – 1 Cup Thinly Sliced

Tomato – 2 Chopped in cubes

Turmeric Powder – 1/2 Tsp

Red Chili Powder – 1 Tsp

Garam Masala – 1/2 Tsp

Ginger Garlic Paste – 1 Tsp

Salt – As required

Oil – 1 tsp

Coriander leaves – a few chopped

For Rice

Basmati Rice – 1 1/2 Cup

Bay leaf – 1

Cardamom – 2

Cinnamon – 1/2 inch

Cloves – 2

Mace – 1

Ghee/Clarified Butter – 1/2 Tsp + 1 Tsp to grease the pot

Salt – As required

For Garnish

Onions – 1 Cup Thinly Sliced

Coriander leaves – a few chopped finely

METHOD

Preparation before cooking

• Cut the chicken into cubes as you prefer. Marinade with the ingredients listed below ‘For Chicken Fry’ except oil. Keep it aside for at least 1 hour to 1 day.
• Soak the rice in water for 30 minutes.
• Deep fry the onions to golden for garnishing. Keep aside.

Cooking Starts Now

• In a pot cook rice with enough water,1/2 tsp ghee, and the whole spices listed under ‘ For Rice’ till the rice is 75% done. Strain the water and keep the rice spread on a wide plate.
• Fry the chicken till crispy. Keep aside.
• For gravy, in a wide pan, heat oil. Add sliced onions and saute’.
• When it turns golden add ginger garlic paste.
• When the raw smell goes, add chopped tomato and all the spices mentioned under ‘For Gravy’.
• Add coriander leaves and switch off.

Layering Fried Chicken Biriyani

• In a deep-bottomed pan, grease with 1/2 tsp ghee.
• Spread half of the gravy.
• Over that spread half of the fried chicken followed by half the quantity of rice.
• Drizzle a few spoons of ghee over the rice.
• Spread the remaining gravy over the rice, then fried chicken, and last with rice.
• Spread the golden fried onions and chopped coriander leaves over the rice.

Dum Cooking

• Cover the pot with foil and a lid over it.
• Cook it on a medium flame for 30 minutes.
• Once done, serve with your favorite accompaniment.

NOTES

1. If you are marinating the chicken for 1 day, keep it in the refrigerator. Thaw on the countertop before frying.
2. Adjust the spice levels as per your taste. You can also add green chili to the gravy.
3. You can also add roasted cashews and raisins for garnish.
4. While serving, do not mix it. Just scoop it from the bottom, so you get all portions from gravy, chicken, and rice.

PIN FRIED CHICKEN BIRIYANI

Sharing this recipe to Fiesta Friday  this week co hosted by Mollie and Liz