Ingredients
for marinate
kashmiri chilly powder-2 tsp
turmeric-1/2 tsp
salt
vinegar-1 tbsp
corn flour-1/2 tbsp
egg-1
chicken-1 kg
for masala
oil-1 1/2 cup
onion sliced-2(for frying)
cashews
kismis
onion-1
ginger
garlic-1 pot
curry leaves
green chilly-3-4
garam masala-1/2 tsp
turmeric-1/2 tsp
coriander powder-1 tsp
chilly powder-1/4 tsp
tomato-1
pineapple -1 handful
curd-2 1/2 tbsp
coriander leaves
for rice
ghee-1 tsp
pepper,cardamom, fennel, cloves, cinnamon and star anise
rice-3 cup
water-6 cup
lemon juice-1/2
salt
Preparation
For marination, add the masalas in a bowl, make a thick paste, apply the paste evenly to chicken, then keep in fridge for 2-3 hrs. Fry onion, kismis and cashews in a pan, and keep aside, add chicken to the same pan, and fry well, after that take oil from the pan, keep 2-3 tbsp left, add onion, saute it well, then add ginger, garlic, chilly and curry leaves crushed, cook until the raw smell gone, now add masalas, mix all well, next tomato, once it become soft, add curd and pineapple, next add chicken, mix with the masalas, cook it for 10 minutes, finally add coriander leaves and turn off flame.
For cooking rice, heat ghee in a pot, add spices, roast it for a minute, add water, then add salt and lemon, once it start boiling, add rice, then cook it well.
for dum the biriyani, add 1/2 of the chicken masala curry to a pot, then add 1/2 oof the rice above it, spread ghee, garam masala, coriander leaves, and fried onion and kismis above the rice, apply second layer in the same way, finally dum it for 15 minutes in low flame.
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