Fried Chicken Biryani

Today's recipe is yet another chicken biryani. I have already posted a Talasherry chicken Biryani and a Trivandrum style chicken biryani....so you may ask why another? This biryani is slightly different from the usual method,the chicken is first fried and them added to the masala. The first time I ate this biryani was at a function back home, it was a Trivandrum style biryani,but the frying took the flavor and taste to a new level. I tried to recreate the same recipe here and my family enjoyed. Try this..you will love it.

Ingredients

To marinate the chicken
Chicken- 2 lb
Turmeric powder- 1/3 tsp
Chilly powder- 3/4 tsp
Ginger garlic paste- 1 1/2 tsp
Salt to taste
Lemon juice- 1/2 lemon

For the rice
Basmathi rice- 3 cups
Cinnamon- 2 -3 pieces

Cardamon-2

Ghee- 2 tsp
Few strands of saffron
Rose essence- 1 1/2 tsp
Salt to taste

For the chicken masala

Shallots- 1 cup (slightly crushed)
Onion- 1 medium (chopped)
Ginger garlic paste- 1 1/2 tsp
Green chilly paste- 1 1/2 tsp
Tomato- 1 medium
Yogurt-2 tbs
Chilly powder- 1/2 tsp

Turmeric powder- 1/4 tsp
Masala Powder- see below*
Pepper powder- 1/3 tsp

Lemon juice- 1 lemon
Coriander leaves -a little

*Masala powder( to roast and grind)
Cinnamon- 1 piece, Cardamon-2, clove- 2-3
nutmeg- a small piece,star aniseed- 1
Cumin- a pinch,black cumin- a pinch
Fennel seeds- 1/2 tsp

For Garnish
Thinly sliced onion- 1
Cashew nuts- 10
Raisins- 15
Saffron a few strands soaked in 1/3 cup of warm milk

Coriander leaves and mint leaves chopped- 1/4 cup
Chopped pineapple-1/4 cup
Ghee - 2 tsp

To cook rice:
Heat ghee in a heavy bottom vessel and add whole spices and fry till there is a nice aroma. Add washed and strained rice and fry till the rice changes color and the ghee the fully coated all over the rice. Add 6 cups of water,salt and a few strands of saffron. Cook till water evaporates.Using a fork spread rice on a flat tray and sprinkle rose essence and allow to cool.

To fry the chicken:
Clean and cut chicken, marinate with the ingredients listed under 'to marinate the chicken' for about an hour. Heat one cup of oil and fry the chicken in medium heat till it is almost cooked and slightly browned up,but not crispy. Drain and keep aside.

For the masala: Prepare the masala simultaneously while you are frying the chicken

Roast the whole masala listed under 'roast and grind' blend into a fine powder

Heat oil in a pan and add the onion and shallots and saute till it changes color to golden brown. Add ginger garlic past and the green chilly paste and saute till the raw flavor disappears. Add turmeric powder and tomatoes and fry till tomatoes become soft. Add chilly powder and fry for a minute and then mix in yogurt Add the fried chicken and powdered garam masala cover and cook for four to five minute or till the masala is well coated over the chicken and switch off the flame.

Final garnish and layering:
Heat ghee in a pan and fry cashew nuts and raisins till slightly brown. Fry one medium thinly sliced onion till golden brown,drain and keep aside.
Finely chop coriander and mint leaves and keep aside.

In a heavy bottom pan place a layer of rice followed by a layer of chicken masala. Sprinkle a little of fried onion, chopped pineapple,cashew and raisins and a little of coriander leaves. Spread rice on top and then another layer of masala. Spread the final layer of rice and garnish with fried onions, chopped pineapple,coriander leaves and nuts. Sprinkle a few drops of lemon juice, a few drops of rose essence, a pinch of garam masala,soaked saffron and one tsp of ghee. Cover tightly with a heavy lid and steam in a very low flame for about 15-20 minutes. Serve with raita and papadam.