Chicken Fry Biryani

Ingredients

For Chicken Fry (Vepudu):

• ½ kg chicken (bone-in or boneless)
• 1½ tsp ginger garlic paste
• 1 tbsp ghee
• 1½ tbsp lemon juice
• ¼ tsp turmeric
• ½–1 tbsp red chili powder (adjust to taste)
• 1 heaped cup onions (coarsely crushed)
• Salt to taste
• Garam masala (blend of coriander, cinnamon, cloves, cardamom, cumin, fennel)
• 12–15 cashews (powdered)

For Biryani Rice:

• 2 cups basmati rice (soaked 30 mins)
• 3.5 cups water or stock
• ¼ cup curd (not too sour)
• ½ cup mint leaves
• ½ cup coriander leaves
• 1 green chili
• 4 garlic cloves
• 1 inch ginger
• Whole spices: bay leaf, star anise, mace, cinnamon stick, 3 cardamoms, 4 cloves, ½ tsp shahi jeera
• 2–3 tbsp oil
• ½ tsp red chili powder
• 1½ tsp biryani masala powder
• 1 tsp coriander powder
• Salt to taste

Method

Step 1: Marinate & Cook Chicken

1. Mix chicken with ginger garlic paste, lemon juice, turmeric, chili powder, onion paste, ghee, garam masala, and salt.
2. Cook on low-medium heat until chicken is tender.
3. Heat oil, add cinnamon, clove, cardamom, then cooked chicken + cashew powder.
4. Fry until masala clings to chicken and turns aromatic. Keep aside.

Step 2: Prepare Biryani Rice

1. Grind mint, coriander, ginger, garlic, onion, and green chili into a paste.
2. Heat oil, add whole spices, then the green paste. Fry until raw smell disappears.
3. Add curd, biryani masala, chili powder, turmeric, coriander powder, and salt. Cook until oil separates.
4. Add water, bring to boil, then add soaked rice. Cook until 90% done.
5. Seal pot with foil or cloth, dum cook on low heat for 12–13 mins. Rest for 10 mins.

Step 3: Layer & Serve

1. In a large bowl, layer half the rice.
2. Add chicken fry layer.
3. Repeat with rice + chicken.
4. Garnish with mint/coriander if desired.
5. Serve hot with onion raita and salan.

Source: - indianhealthyrecipes.com