పల్లెటూరి కోడి ఫ్రైపిస్ బిర్యానీ😋

Ingredients

• 2 cups Basmati Rice (uncooked, rinsed until water runs clear)
• 500 g Chicken Thighs (boneless, skinless, cut into bite‑size pieces)
• 1 cup Frozen Peas (thawed)
• 1/2 cup Plain Yogurt (full‑fat, at room temperature)
• 2 tbsp Ginger‑Garlic Paste (store‑bought or homemade)
• 2 tbsp Biryani Masala (store‑bought Indian spice blend)
• 1 tsp Turmeric Powder (ground)
• 1 tsp Red Chili Powder (adjust to heat preference)
• 1 tsp Garam Masala (ground)
• 1/2 cup Fried Onions (store‑bought or homemade)
• 3 tbsp Ghee (clarified butter)
• 2 tbsp Vegetable Oil (neutral oil for sautéing)
• to taste Salt (prefer sea salt)
• 3 cups Water (for cooking rice)
• 2 tbsp Fresh Cilantro (chopped)
• 1 tbsp Fresh Mint Leaves (chopped)
• 1 tbsp Lemon Juice (freshly squeezed)
• 1 cup Tomato Puree (canned or blended fresh tomatoes)
• 1 large Onion (thinly sliced)
• 2 Green Chilies (slit lengthwise)
• 1 tsp Coriander Powder (ground)
• 1 tsp Cumin Seeds (whole)
• 1/4 cup Heavy Cream (optional, adds richness to gravy)

Instructions

1. Marinate the Chicken

   In a mixing bowl combine chicken pieces, yogurt, ginger‑garlic paste, biryani masala, turmeric, red chili powder, garam masala, and salt. Mix well, cover, and let sit at room temperature for 15 minutes.

   Time: PT15M

2. Rinse and Soak the Rice

   Rinse basmati rice under cold water until the water runs clear. Soak in fresh water for 15 minutes, then drain using a fine mesh sieve.

   Time: PT15M

3. Prepare Pea‑Onion Gravy

   Heat 1 tbsp oil in a small saucepan over medium heat. Add sliced onion and sauté until golden. Add tomato puree, green chilies, cumin seeds, coriander powder, and a pinch of salt. Cook 5‑7 minutes, then stir in peas and cream (if using). Simmer 5 minutes and set aside.

   Time: PT15M

   Temperature: medium

4. Cook the Marinated Chicken

   In a deep skillet heat ghee and the remaining oil over medium‑high heat. Add the marinated chicken and cook, stirring occasionally, until the chicken is 75% done and the spices are fragrant, about 15 minutes.

   Time: PT15M

   Temperature: medium-high

5. Parboil the Rice

   Bring 3 cups water to a rolling boil in a large pot, add a pinch of salt, then add the drained rice. Cook for 6‑7 minutes until the grains are 70% done, then drain and set aside.

   Time: PT10M

   Temperature: boiling

6. Assemble the Biryani

   In the large pot, spread a thin layer of the pea‑onion gravy, then a layer of partially cooked rice. Top with the cooked chicken, sprinkle fried onions, cilantro, mint, and lemon juice. Repeat layers, ending with a rice layer and a final drizzle of ghee.

   Time: PT10M

7. Dum (Steam) the Biryani

   Place the sealed pot on a low flame (or use a heat diffuser) and cook for 20 minutes. After the time, turn off the heat and let the pot rest, undisturbed, for 5 minutes before opening.

   Time: PT20M

   Temperature: low

8. Rest and Serve

   Gently fluff the biryani with a fork, serve hot with extra gravy on the side if desired.

   Time: PT5M

Nutrition Facts

Calories

550

Protein

30g

Carbohydrates

70g

Fat

15g

Fiber

5g