COOKWITHJAMMY/FRIED CHICKEN BIRIYANI

Fried chicken biriyani- Biriyani a South Indian dish with its origin among the Muslims of Indian subcontinent. It is also popular in regions of Iran and Iraq. We love biriyani for their special aroma and taste. Traditional biriyani is cooked  with rice layered above meat, it is a slow cooking process. Biriyani can be prepared with meat, vegetables or eggs mixed with rice and indian spices. This is an easy and tasty biriyani version in pressure cooker with fried chicken, raita and chicken curry compliment the dish. 

INGREDIENTS

For marination

1. Chicken- 500 gms
2. Chilly powder-  1 tbsp
3. Ginger garlic paste- 1tsp
4. Turmeric powder-  1/4 tsp
5. Curd- 2 tbsp
6. Salt as required

Whole spices

1. Bay leaf- 1
2. Cinnamon stick- 1
3. Fennel seeds-1 tsp
4. Star anise- 1
5. Cardamom- 2
6. Cloves- 2

Other ingredients

1. Ginger garlic paste- 1 tsp
2. Basmati rice- 2.5 cup
3. Turmeric powder- 1/2 tsp
4. Chilly powder- 1tbsp
5. Green chilly- 1
6. Coriander powder- 1/2 tsp
7. Garam masala powder- 1/2 tsp
8. Curd- 1 tbsp
9. Onion- 1
10. Tomato- 2 medium size
11. Coriander leaves- 1/2 cup
12. Pudina- 1/2 cup
13. Lemon- 1/2

COOKING TIME	SERVINGS
1 hour 45 minutes	4

INSTRUCTIONS

• Marinate chicken with above spices and let it rest for an hour. 
• Fry the chicken with required quantity of oil, don't overfry them. 
  
  
• For biriyani, heat oil and ghee in cooker. I had taken 3 tbsp ghee and 1 tbsp oil. Add whole spices, let it splutter. Add onions, saute until it turns golden brown.
• Add ginger garlic paste and saute for a minute. Add green chilly and other spice powders, saute for a minute. Add some  water if required, to avoid burning of spices. Add tomato and cook until tomato turns mushy. Add coriander leaves and pudhina,saute for a minute. 
• Add fried chicken and curd, give it a mix.
• In another pan, add 2 tbsp of ghee and saute basmati rice for a minute . 
  
  

• Add this basmati rice to cooker and mix them. Add water, required amount of salt and half lemon squeezed. Use 1.5 cup water for 1 cup of basmati rice. 
• Keep it on high flame and when pressure comes, cook in low flame for about 20 minutes or upto 1 whistle. Tasty fried chicken biriyani is ready to serve. 

TIPS

• For getting colour for biriyani saute spices in ghee/oil before adding tomatoes. 
• Adding curd in marination makes the meat more tender. 
• Adding lemon to biriyani, helps to balance spiciness.