Chicken frybit biryani

l Chicken fry-bit biryani

Serves: 06

Preparation Time: 75 Minutes
Difficulty: Difficult

Ingredients

For Chicken fry bit:

• Chicken – 1 Kg
• Ginger – 25 g
• Garlic – 25 g
• Chilli powder - 2 tablespoon
• Garam Masala – 1 tablespoon
• Salt – as req
• Lemon – 1 no.
• Refined oil – 6 table spoon

For Biryani rice:

• Refined Oil – 3 tablespoon
• Cumin – 1 teaspoon
• Cinnamon – 1” sized
• Cardamon – 4 no.
• Cloves – 4 no.
• Bay leaves – 1 no.
• Star anise (optional) – 1 no.
• Ginger – 25 g
• Garlic – 25 g
• Green chili (Slit) – 4 no.
• Onion – 1 medium sized
• Chili powder – 1 table spoon
• Turmeric powder – 1 tea spoon
• Coriander Powder – 2 table spoon
• Garam Masala – ½ table spoon
• Salt – as req.
• Chicken bone (optional)*
• Basmathi rice – 1 Kg
• Coconut extraction – ½ of a medium sized
• Ghee – 3 table spoon
• Lemon – 1 no.
• Coriander leaves – ¼ bunch
• Mint leaves – 2-3 springs
• Cashew nuts – 12-15 no.

Preparation

• Grind ginger and garlic to a coarse paste
• Marinate chicken with first set of ingredients (ginger, garlic, chilli powder, garam masala, salt and just 2 drop of lemon)
• Keep aside for at least 30 minutes
• Wash and soak rice
• Slit green chilies and slice onions
• Chop coriander and mint leaves & keep them in cold water

Cooking

• Heat sufficient oil in a frying pan; and shallow fry chicken in it.
• Drain fried chicken and keep aside.
• Drain the oil used for frying chicken and add that to a thick bottom pan or pressure cooker.
• Add the spice and fry them
• Add green chilies & onion and saute them until onion turn brown
• Add chili powder, turmeric powder, coriander powder, garam masala, salt and further fry them until off raw flavor
• Add chicken bone*
• Add water and allow it to boil
• Add coconut extraction
• Drain and add rice, cover & cook as per your regular timing/whistle (if using cooker) or until the rice get cooked evenly (if using other utensil)
• Remove some portion of rice and add fried chicken, coriander and mint leaves & nuts
• Top again with rice
• Pour in ghee and juice of lemon on top
• Close it tight and dum to remove excess moisture

Notes

• Just spare two less meat piece to improve flavour in the rice*
• The water quantity must be as per your regular ratio for the rice minus quantity of coconut milk.
• If not cooking in pressure cooker, place any weight (usually a vessel with water) on top of lid.
• Dry roast the spices (without oil) and grind them to coarse powder instead of using them whole
• Instead of using chili powder, coriander powder, you can use whole red chilies and coriander seeds, fry & powder them with other spices.