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.

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