Andhra Pradesh
Chicken fry piece biryani
Crispy spiced chicken on top of fragrant rice. Biryani that refuses to choose between fry and pulao.
80 minTime
38 gProtein each
hotSpice
0.5hPlan ahead. Soak for 0.5 hours first; the 80 minutes come after.
Make it your way
Grandma's wayThe original. Handle with reverence.
The original812kcal
38 gprotein
5 gfibre
80minutes
Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.
Ingredients
Method
7 steps- 1Rinse the rice and soak it for 30 minutes. Marinate the chicken with curd, half the ginger garlic paste, chilli powder, turmeric, half the garam masala, lemon juice and some salt for 30 minutes.
- 2Toss the marinated chicken with the rice flour. Shallow fry in batches on medium heat, turning, until deep brown, crisp and cooked through with no pink near the bone.
- 3In a spoon of the frying oil, toss half the green chillies and the curry leaves until crisp, then add the fried chicken and toss. Keep aside.
- 4In a heavy pot heat the ghee and a little oil, add whole spices and the onion and fry until golden. Add the rest of the ginger garlic paste, green chillies, mint and coriander and fry for a minute.
- 5Add the water, remaining garam masala and salt and bring to a rolling boil. Add the drained rice and cook on medium until most of the water is absorbed.
- 6Arrange the fry pieces over the rice, cover tightly and cook on the lowest heat for 10 minutes. Rest for 5 minutes before opening.
- 7Fluff gently and serve with the fry pieces on top, with onion raita.
Serve it like this
Mound the rice on a platter, crown it with the fry pieces and crisp curry leaves, and serve onion raita alongside.
