The first part of this recipe, i.e making chicken fry or vepudu is already on the blog but to serve it with plain rice. I am sharing in detail here how to make it for this chicken fry biryani. Chicken is stir fried here and not deep fried. There is a bit of preparation work for this recipe, but the results are worth as good as the Hyderabadi chicken biryani. You will fall in love with this biryani, if you like the typical Hot & Spicy Andhra food. If you are a beginner then you can check this simple Chicken biryani made in cooker.

Preparation for chicken fry biryani

  1. Firstly, powder 2 tbsp coriander seeds, half tsp cumin, 4 green cardamoms, 2 one inch cinnamon sticks, 4 to 6 cloves and ¼ tsp saunf to a fine powder. Set this aside. You can also use a good ready made masala powder.
  2. To the same jar, add 12 to 15 cashews and make a fine powder. Set this aside as well separately. There is no substitute to this.
  3. Pulse 1 heaped cup cubed onions in a blender to a coarse texture. (not a smooth paste). Set this aside.

Marination

  1. Add washed and drained chicken to a pot along with ¼ tsp salt, red chili powder, ¼ tsp turmeric, 1 ½ tsp ginger garlic & garam masala (from step 1),
  2. Add 1 tbsp ghee, onion paste from step 2 and 1 ½ tbsp lemon juice.
  3. Mix everything well and begin to cook on a low to medium heat until soft and tender.
  4. Once completely cooked switch off the stove. Chicken should be very tender and break up easily. I check with a fork. Set this aside.
  5. Heat a pan with oil and saute cinnamon, clove and cardamom.
  6. Add the cooked chicken and then the cashew powder from step 2.
  7. Mix well and fry until the moisture evaporates completely and the masala clings on to the chicken. You must get a nice aroma of the masala. We are done with the chicken fry. Set this aside.

Making paste

Wash and soak rice for about 30 mins. Drain it in a colander. 11. Add onions, ginger, garlic, ½ cup pudina (mint), ½ cup coriander leaves and green chili to a blender jar. Pudina and coriander leaves to be measured loosely, do not alter the quantity as it may alter the color & flavor. 12. Make a fine paste. Set aside.

Making chicken fry biryani

  1. Heat oil in a pot with 2.5 tbsp. oil. Add bay leaf, star anise, 1 strand mace, 1 small cinnamon stick, 3 green cardamoms, 4 cloves and ¾ tsp shahi jeera. Do not reduce the amount.
  2. When shahi jeera begins to crackle, then add the green paste. Fry this well until the raw smell goes off. This takes about 3 to 4 mins, by then the oil begins to separate.
  3. Add curd, biryani masala, coriander powder (optional), red chili powder, turmeric and salt.
  4. Stir everything well and cook until the oil separates.
  5. Pour water, check the salt and bring to a boil.
  6. When the water comes to a rapid boil, Add drained rice.
  7. Mix and cook on a medium heat until the water is almost absorbed but thick gravy like moisture is still over the rice. There should be still moisture in the pot.
  8. At this stage lower the flame completely and seal it with a foil or a moist thick kitchen cloth. Place a tight lid. Move this over to a hot tawa and reduce the flame to low. Dum cook for 12 to 13 mins. Once you switch off the stove, leave it undisturbed for about 10 to 15 mins.
  9. Dum cooked fragrant plain biryani is ready.

Layering chicken fry biryani

  1. In a large bowl, layer half of the rice.
  2. Next layer the chicken fry. Repeat layering the biryani rice. Then another layer of chicken. Top up with little more rice. There is no garnishing done for this chicken fry biryani. If desired can add some mint and coriander leaves. This is served with onion raita and a special salan. Will share the salan recipe soon. This simple shorba / sherva too goes well. Related Recipes

chicken fry biryani recipe