Fried Chicken Biryani

Ingredients

• 1 kg Chicken (fresh, skin removed, cut into bite‑size pieces)
• 1.5 tablespoon Chili Powder (adjust spiciness to taste)
• 0.5 teaspoon Turmeric Powder (adds color)
• 1 teaspoon Salt (or to taste)
• 2 tablespoon Lemon Juice (freshly squeezed)
• 4 large Onion (thinly sliced)
• 16 cloves Garlic (peeled and minced)
• 2 inch Ginger (peeled and grated)
• 2 pieces Green Chili (slit lengthwise, adjust heat)
• 3 medium Tomato (chopped)
• 0.25 cup Curry Leaves (chopped)
• 0.75 cup Mint Leaves (chopped)
• 0.5 cup Cashew Nuts (roughly 10‑12 pieces, fried)
• 2 tablespoon Raisins (fried quickly)
• 4 tablespoon Yogurt (plain, slightly sour)
• 6 tablespoon Ghee (4 tbsp for rice, 2 tbsp for layering)
• 5 tablespoon Sunflower Oil (for frying onions and chicken)
• 4 cup Basmati Rice (washed and soaked 10 min)
• 1 packet Whole Spices (2 bay leaves, 4 cloves, 4 green cardamom, 1 small cinnamon stick, 1 tsp cumin seeds)
• 6 cup Water (for cooking rice)
• 1.5 teaspoon Garam Masala Powder (homemade)

Instructions

1. Marinate the chicken

   Place the cleaned chicken pieces in a bowl, add chili powder, turmeric, salt and fresh lemon juice. Mix well and let it rest for 10‑15 minutes.

   Time: PT25M

2. Prepare aromatics

   Thinly slice the onions, mince garlic and ginger, slit green chilies, chop tomatoes, and roughly chop curry leaves and mint leaves.

   Time: PT15M

3. Fry onions

   Heat sunflower oil in a deep pan over medium‑high flame. Add the sliced onions and fry, stirring occasionally, until golden brown and crisp.

   Time: PT12M

   Temperature: Medium‑high flame

4. Fry cashews and raisins

   Add a handful of cashew nuts to the hot oil; fry until lightly golden, then add raisins and fry for another few seconds. Remove immediately to a plate.

   Time: PT3M

   Temperature: Medium flame

5. Fry the marinated chicken

   In the same oil, add the marinated chicken pieces. Fry on medium flame, turning occasionally, until both sides are nicely browned (about 8‑10 minutes).

   Time: PT10M

   Temperature: Medium flame

6. Prepare the masala base

   In a separate pan, heat 4 tbsp oil, add ginger, garlic and green chilies; sauté 1 minute. Add chopped tomatoes and cook 5 minutes until soft. Season with salt.

   Time: PT6M

   Temperature: Medium flame

7. Add fried onions, cashews and raisins

   Stir the previously fried onions, cashews and raisins into the tomato masala.

   Time: PT2M

   Temperature: Medium flame

8. Combine chicken with masala

   Add the fried chicken pieces to the masala, mix gently to coat evenly.

   Time: PT2M

   Temperature: Medium flame

9. Finish the biryani gravy

   Add yogurt, chopped mint, curry leaves, lemon juice and garam masala powder. Mix well and cook for another 2 minutes.

   Time: PT2M

   Temperature: Medium flame

10. Simmer the chicken masala

    Cover the pan with a lid and let the mixture simmer on low flame for 5 minutes so flavors meld.

    Time: PT5M

    Temperature: Low flame

11. Cook the rice

    Wash the basmati rice and soak for 10 minutes. In a pot, melt 4 tbsp ghee, add whole spices, then 6 cup water and bring to boil. Add the drained rice, season with salt and cook on low flame for 7‑8 minutes until the rice is 70 % done.

    Time: PT8M

    Temperature: Low flame

12. Layer the biryani

    In a heavy‑bottomed pot, spread half of the cooked rice, then the chicken masala, then the remaining rice. Sprinkle the remaining garam masala, fresh mint, fried onions, cashews and raisins. Drizzle 2 tbsp ghee on top.

    Time: PT5M

13. Dum (steam) the biryani

    Seal the pot with a tight‑fitting lid (or foil) and place on very low flame. Cook for 10‑15 minutes.

    Time: PT15M

    Temperature: Very low flame

14. Rest and serve

    Turn off the heat, let the biryani rest covered for 5 minutes, then gently fluff and serve hot.

    Time: PT5M

Nutrition Facts

Calories

550

Protein

30 g

Carbohydrates

70 g

Fat

15 g

Fiber

3 g

Ingredient Substitutions

• Instead of Chicken: Turkey breast
• Instead of Chili Powder: Cayenne pepper
• Instead of Lemon Juice: Lime juice
• Instead of Green Chili: Bird's eye chili
• Instead of Cashew Nuts: Almonds
• Instead of Raisins: Dried cranberries
• Instead of Yogurt: Buttermilk
• Instead of Ghee: Butter
• Instead of Sunflower Oil: Vegetable oil
• Instead of Basmati Rice: Jeera rice

Equipment Needed

• Large mixing bowl
• Sharp knife
• Cutting board
• Deep frying pan or wok
• Small saucepan
• Heavy‑bottomed pot with tight‑fitting lid
• Ladle
• Measuring spoons
• Measuring cups
• Spatula or wooden spoon
• Plate for fried onions
• Stove
• Cloth or lid for sealing pot

Critical Steps — Do Not Skip

• Marinating the chicken for at least 10 minutes
• Frying onions to a crisp golden color
• Ensuring chicken is browned but not overcooked
• Parboiling rice to 70% doneness
• Sealing the pot tightly for the dum process

Chef Tips from the Video

• Use fresh lemon juice for a bright tang.
• Ghee adds authentic Kerala aroma; substitute with butter if unavailable.
• A heavy‑bottomed pot prevents burning during the dum stage.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 2 days.

Freezer: Freeze in a freezer‑safe container for up to 1 month; thaw before reheating.

Room temperature: Do not keep at room temperature for more than 2 hours.

Make-Ahead Tips

• Marinate the chicken overnight for deeper flavor.
• Fry onions, cashews and raisins a day ahead and store in airtight jars.
• Soak the rice while the chicken is marinating.