CHICKEN FRY PIECE BIRYANI | FRIED PIECE CHICKEN BIRYANI | CHICKEN BIRYANI RECIPE

Chicken Fry Piece Biryani | Fried Piece Chicken Biryani | Sri Kanya Style Fry Piece Chicken Biryani | Chicken Biryani Recipe | Chicken Biryani Restaurant Style | Fry Chicken Biryani | Fry Chicken Piece Biryani

Ingredients for Chicken Fry Piece Biryani Recipe:

(Tsp-Teaspoon; Tbsp-Tablespoon)

Chicken, large pieces with bones- 750 gms
Basmati Rice- 500 gms

For Frying Chicken:

Tempering:
Green Cardamom- 4-5
Cloves-5-6
Cinnamon-3
Curry Leaves- 15-20 leaves

Spice Powders:
Turmeric powder -3/4 tsp
Red Chilli Powder- 2 tsp
Coriander powder-2 tsp
Biryani Masala (readymade) - 3 tsp
Salt - 1.5 tsp

Other Ingredients:
Onions sliced- 200 gms (2 big)
Ginger garlic paste- 3 tsp
Curd/Plain Yogurt- 4 tbsp (whisked)
Coriander leaves chopped- 4 tbsp
Mint chopped- 2-3 tbsp
Oil- 5 tbsp

Preparation:
Slice the onions
Fine chop the coriander leaves, peel and chop the mint (pudina) leaves.
Whisk the curd/ plain yogurt.

Process:
Heat oil in a frying pan and then add the whole spices and curry leaves.
Give a stir and then add the sliced onions.
Fry on medium heat for 7-8 mins and then add the chicken pieces.
Give a mix and fry on high heat for 2 mins till colour changes to white.
Now add the ginger garlic paste, stir and fry on medium heat for another 2 mins.
Now add all the spice powders and salt.
Add a splash of water.
Mix and fry on medium heat for 4-5 mins till the chicken is browned & coated with the masala.
Now switch off heat and add the whisked curd/plain yogurt.
Give a mix and then switch on heat. Mix and cook on low heat for 2 mins.
Cover & cook on low heat for another 15 mins till the chicken is tender & browned.
Finish with the fine chopped coriander and mint leaves.
Mix well and fry for 1-2 mins.
Switch off and set aside.

For Cooking Rice:

Green Cardamom-4
Cloves- 4
Cinnamon-2
Shahjeera- 1 tsp
Star Anise-3
Mace (Javitri)-1 flower in half
Black Cardamom- 2
Green Chillies, cut and slit-3
Coriander leaves, chopped- 2.5 tbsp
Mint leaves, chopped-1.5 tbsp
Water- 2 litres
Ghee- 2 tsp
Salt- 1.5 tbsp

For Layering Biryani:

Birista( fried onions) by frying 1 big onion (100 gms) sliced (around 4-5 tbsp)
Saffron Milk - 10-12 saffron strands soaked in warm milk
Ghee (melted) - 3 tsp + 2 tsp ( for brushing on the base of the pan)

Cooking Rice and Layering Biryani:

(You will need 2 pots, one for boiling the rice and another heavy bottom pan for layering the rice and the chicken pieces to make the Biryani)
Wash & soak the Basmati Rice for 30 minutes
Boil 2 litres water in a pan on high flame. Let it come to a rolling boil.
Now add all the whole spices , the chopped greens, 2 tsp ghee and 1.5 tbsp salt
Stir it well to dissolve the salt completely. The water must be very salty.
Once it comes to boil, add the soaked rice & keep on high, turning it gently a few times.
At the same time take a heavy bottom pot (in which the Biryani will be made) and brush with 2 tsp ghee on the base of the pot.
After 6 mins (while the rice is cooking on high heat) take out half the rice with a strainer and arrange it in the heavy bottom pan. Switch off heat for the pan in which rice was being cooked.
Now spread the fried chicken coated with gravy cooked earlier, uniformly on the rice as shown in the video.
Now strain the water from the balance cooked rice and spread on top of the fried chicken pieces.
Add the melted ghee and the saffron milk on top of the rice.
Lastly add the fried onions (birista).
Now close the lid and cook on low heat for 5 mins.
You can place a bowl or pan with water and place it on the pan as weight.
Switch off heat and allow to rest for half hour before giving a gentle mix and serve.