Chicken Fry Piece Biryani – South Indian Style
Recipe Summary
- This recipe guides you through making a delicious Chicken Fry Piece Biryani, promising a taste 10 times better than a restaurant, all prepared in just half an hour. It involves cooking flavorful chicken pieces and serving them with aromatic vegetable biryani rice.
All Ingredients - For Chicken Fry Piece
- Onions 2 large, sliced
- Green chilies 4-5, sliced
- Coriander seeds 2 tbsp
- Cardamom 5-6 pods
- Black peppercorns 1 tsp
- Cloves 5-6
- Dry red chilies 3-4
- Oil 3-4 tbsp
- Shahi Jeera 1 tsp
- Ginger-garlic paste 2 tbsp
- Salt to taste
- Chicken 1 kg, cut into pieces
- Chilli powder 2 tbsp
- Turmeric powder 1 tsp
- Jeera powder 1 tsp
- Coriander powder 1 tbsp
- Garam masala 1 tsp
- Fresh coriander leaves 1/4 cup, chopped
All Ingredients - For Biryani Rice
- Oil 2 tbsp
- Green chilies 3-4, sliced
- Cinnamon stick 1 inch piece
- Shahi Jeera 1 tsp
- Cardamom 3-4 pods
- Black peppercorns 1/2 tsp
- Bay leaves 2
- Onions 1 medium, sliced
- Ginger-garlic paste 1 tbsp
- Green peas 1/2 cup
- Carrots 1 medium, diced
- Salt to taste
- Water 2 cups
- Fresh coriander leaves 1/4 cup, chopped
- Basmati rice 2 cups, soaked
Step-by-Step Instructions
Step 1: Prepare Masala Powder
In a mixer grinder, combine coriander seeds, cardamom, black peppercorns, cloves, and dry red chilies. Grind them into a fine powder and set aside.
Step 2: Sauté Aromatics for Chicken
Heat oil in a pot. Add shahi jeera, whole masala spices (cardamom, black peppercorns, cloves), green chilies, and bay leaves. Sauté for a few seconds. Add sliced onions and ginger-garlic paste. Mix well and add salt. Cook until the onions are soft and translucent, about .
Step 3: Cook Chicken
Add the cleaned chicken pieces to the pot. Mix thoroughly with the sautéed aromatics. Cover the pot with a lid and cook until water oozes out from the chicken and it is partially cooked, approximately .
Step 4: Add Spices to Chicken
Remove the lid. Add chili powder, turmeric powder, jeera powder, coriander powder, and the freshly ground masala powder from Step 1. Mix all the spices well with the chicken. Cover again and cook until the chicken is tender and the gravy thickens, about .
Step 5: Finish Chicken Fry Piece
Once the chicken reaches a thick consistency, add garam masala and fresh coriander leaves. Mix well. Cook on high flame, stirring continuously, to roast the chicken until it's slightly browned and the flavors are well absorbed, about . Garnish with more coriander and set aside.
Step 6: Sauté Aromatics for Biryani Rice
In a separate pot, heat oil. Add green chilies, cinnamon stick, shahi jeera, cardamom, black peppercorns, and bay leaves. Sauté for a minute until fragrant. Add sliced onions and mix. Add ginger-garlic paste and mix again. Add green peas and diced carrots. Mix well and add salt (not shown in video but essential). Cover and cook for until vegetables are slightly tender.
Step 7: Cook Biryani Rice
Pour water into the pot with the vegetables. Add fresh coriander leaves. Cover and bring the water to a rolling boil. Once boiling, add the soaked basmati rice. Mix gently to combine. Cover the pot and cook on medium flame until all the water is absorbed and the rice is fully cooked and fluffy, about .
Step 8: Serve Biryani
Fluff the cooked biryani rice with a fork. Serve the hot biryani rice topped with the prepared chicken fry pieces and a side of sliced onions.
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