If you’re someone who craves the rich, aromatic flavors of biryani but finds restaurant food either too expensive or inconsistent, this fried chicken biryani recipe is going to change your kitchen game. Not only does it pack a punch of spices, but the chicken turns out perfectly juicy, and the rice – soft, fluffy, and full of flavor.
Let’s dive into the step-by-step process of making this biryani that tastes like a celebration in every bite.
🛒 Ingredients: What You’ll Need
To make this biryani for 6–8 servings, gather the following:
Chicken – 1.5 kg, cleaned and drained
Basmati Rice – 1.5 kg, soaked for 30 mins
Onions – 300 g, thinly sliced for frying
Tomatoes – 3-4 medium, pureed
Ginger-Garlic Paste – 2 tbsp
Yogurt (Curd) – 1 cup, whisked
Green Chillies – 5-6, slit
Fresh Mint & Coriander – 1 cup, chopped
Salt & Spices – turmeric, red chilli powder, coriander, cumin
Whole spices for masala – cardamom, cloves, cinnamon, bay leaf, javitri, star anise
Saffron or food color (optional)
Ghee & Cooking Oil
Kewra water (optional)
🍳 Step 1: Marinate and Prep the Chicken
Wash the chicken thoroughly and let the excess water drain using a colander. Lightly marinate it with salt and turmeric. While this sits, prepare your masala mix by grinding cardamom, cloves, cinnamon, and other whole spices into a fine powder. This homemade masala is the real secret to that irresistible biryani aroma.
🧅 Step 2: Fry the Onions & Chicken
Heat oil generously in a heavy-bottomed pan and fry the thinly sliced onions on high heat until they turn a light golden brown. Stir continuously on low-medium flame to avoid burning. Drain them onto a paper towel.
In the same oil, lightly fry the marinated chicken for 3-4 minutes until the outer layer turns white. Don’t over-fry – the rest of the cooking happens in the gravy.
🍅 Step 3: Make the Biryani Gravy
Remove excess oil from the pan, leaving just enough to sauté your base. Add ginger-garlic paste and cook until raw aroma fades. Add turmeric, Kashmiri red chilli, spicy red chilli, coriander, and cumin powders.
Now stir in the pureed tomatoes and cook until oil starts separating. Add half of your fried onions (save the rest for garnish), your ground biryani masala, and whisked yogurt. Mix well.
Return the fried chicken to this gravy. Add chopped green chillies, mint, and coriander. Let this cook covered for 10–12 minutes on low heat. Add a bit of water if it gets too dry. Sprinkle garam masala at the end and turn off the flame.
🍚 Step 4: Prepare the Rice
In a separate large pot, boil water with salt (4 tbsp for 1.5 kg rice) and whole spices like bay leaves, black cardamom, javitri, cloves, and a dash of oil. Let it simmer for 5–7 minutes so the flavors infuse.
Strain out the spices, then add the soaked rice. Cook until the rice is 70% done. Drain and keep aside.
🥘 Step 5: Layer and Dum Cook
Now comes the most satisfying part – layering! In the chicken gravy pot, spread a layer of half-cooked rice over the masala. Top with fried onions, mint, coriander, saffron-infused water (or food color), a little ghee, and a splash of kewra water for that royal touch.
Seal the lid using foil or wheat dough and place a heavy weight on top. Cook on high flame for 2 minutes, then reduce to the lowest flame and let it simmer for 12–15 minutes. After cooking, let it rest for 10 more minutes before opening the lid.
🍽️ Serve & Enjoy!
Gently mix the biryani from the sides, lifting the rice without breaking it. Serve hot with raita, salad, or your favorite biryani gravy.
Every spoonful of this fried chicken biryani is bursting with flavor – juicy chicken, aromatic rice, and layered spices that create a feast in your mouth.
💬 Final Tip:
If you’re making this for a special occasion, prep your onions, masala, and even partially cook the chicken a day ahead. This not only saves time but enhances the flavor after marination.
Loved this recipe? Share it with your foodie friends and leave a comment below with your version!