Fried Chicken Biriyani
Recipe type: Rice
Cuisine: Malabar
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 800 gm chicken, cleaned and cut
  • 2 tsp Kashmiri red chilli powder
  • 1 tsp turmeric powder
  • ½ tbsp coriander powder
  • ½ tsp fennel powder
  • ½ tsp cumin powder
  • ½ tsp garam masala powder
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • ½ tsp salt
  • 2 tbsp vinegar
  • Oil for frying
  • 2 tbsp ghee
  • 3 cloves
  • 1 bay leaf
  • 1 small pc cinnamon
  • 2 cardamom
  • 5-6 peppercorns
  • 1 star anise
  • 2 medium onions, thinly sliced
  • 4 green chillies, slit
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 2 tomatoes, chopped
  • 1 tsp red chilli powder
  • 1 tsp turmeric powder
  • ½ tbsp coriander powder
  • ¼ cup yogurt, whisked
  • Salt to taste
  • 2 cups basmati, washed and drained
  • 3 cups hot water
  • FOR DUM:
  • ½ bunch coriander leaves, chopped
  • ½ bunch mint leaves, chopped
  • 2 tbsp garam masala powder
  • 2 tbsp rose water
  1. Make a paste out of the ingredients from Kashmiri red chilli powder to vinegar in a bowl. Nicely coat on the chicken. Marinate overnight (preferred) or at-least for one hour.
  2. Shallow fry the chicken till browned on both sides, not necessarily completely cooked. Drain and set aside.
  3. In a deep saucepan, heat ghee. Fry the whole masalas for a minute.
  4. Add the onions and green chillies and saute till soft. Add the ginger and garlic pastes and cook till raw smell is gone.
  5. Now add the tomatoes, along with the powders and cook till the tomatoes get mashed and the masala is nicely cooked.
  6. Add the whisked yogurt and give a nice mix. Adjust the salt.
  7. Add the fried chicken pieces, along with the oil used for frying and cook on simmer for five minutes.
  8. Meanwhile, heat water in another saucepan till boiling. Add the rice and allow to boil again. Simmer and close the lid. Cook the rice till the water is drained. The rice will still have a bite but it is OK.
  9. Now on top of the chicken masala, sprinkle half the coriander leaves, mint leaves and garam masala powder.
  10. Layer all the rice on top. Sprinkle the remaining dum ingredients and then sprinkle in the rose water.
  11. Close lid tight and leave on simmer for 20-25 minutes.
  12. Switch off, give a nice mix and serve warm with raita, pickle and pappadam!
1. There is no need to deep fry, just shallow fry the chicken on meduim-high heat till browned.
2. Adding the oil used to fry the chicken gives the biriyani a lovely flavor. Since we use very limited ghee, the biriyani is not overloaded. If you are worried about the calorie content, you can skip adding the fried oil.
Recipe by The Big Sweet Tooth at