Best Fry Piece Biryani is not your average chicken and rice! It’s a party for your taste buds and a celebration of spices and textures that’ll leave you wanting more. Forget the ordinary, ditch the mundane. Every bite of fry piece biryani is an explosion of taste. In this recipe, we’ll guide you through the culinary journey of crafting a restaurant-worthy fry piece biryani at home.Check more at biryani recipes
Fry Piece Biryani Ingredients:
- For the Chicken:
- 1 kg chicken (bone-in or boneless)
- 2 tbsp ginger-garlic paste
- 1 tbsp yogurt
- 1 tbsp lemon juice
- 1 tsp red chili powder (adjust to your spice preference)
- 1/2 tsp turmeric powder
- 1/2 tsp coriander powder
- 1/4 tsp garam masala powder
- 1/4 tsp cumin powder
- Salt to taste
- Oil for frying
- For the Rice:
- 4 tbsp ghee
- 2 bay leaves
- 2 cloves
- 2 green cardamoms
- 1 large onion, thinly sliced
- 1/2 cup mint leaves, chopped
- 1/2 cup coriander leaves, chopped
- 2 eggs, hard-boiled and peeled
- 1 black cardamom
- 1 cinnamon stick
- Saffron (optional)
- Food coloring (optional)
- Salt to taste
Marinate the Chicken: Take a large bowl and combine the chicken pieces with ginger-garlic paste, yoghurt, lemon juice, red chili powder, turmeric powder, coriander powder, garam masala powder, cumin powder and salt. Mix well to coat the chicken evenly and marinate for at least 30 minutes.
Fry the Chicken: Heat oil in a pan or karahi over medium heat. Once it gets hot, fry the marinated chicken pieces in batches until golden brown and cooked through. Drain and set aside.
Prepare the Rice: Take a large pot and heat ghee over medium heat. Then add bay leaves, cloves, green cardamoms, black cardamom and cinnamon stick.
Add the sliced onion and cook until they turn golden brown and translucent. Stir in the chopped mint and coriander leaves and cook for another minute.
Add the rinsed and soaked basmati rice and stir gently to combine with the aromatic spices and herbs. Season it with salt.
Layering the Biryani:
In a large pot or biryani handi, spread half of the spiced rice. Layer the fried chicken pieces evenly on top. Add the hard-boiled eggs while distributing them throughout the layer. Top with the remaining rice.
Dum Cooking: Drizzle ghee or melted butter on top of the rice. You can also sprinkle a few strands of saffron for an extra touch of flavor and color (optional). Reduce heat to low and cook for 20-25 minutes or until the rice is cooked through and fluffy.
Rest and Serve: Turn off the heat and let the biryani rest for 10-15 minutes before fluffing it gently with a fork. Serve hot with raita, salad, and your favorite accompaniments.
Use bone-in chicken pieces for more flavor but the boneless pieces are also a good option.
You can add other vegetables like peas, carrots or potatoes to the rice layer for a more elaborate dish.Marinate the eggs in red chili powder and turmeric before boiling to get a richer flavor.
If you don’t have biryani handi, you can still use a Dutch oven or any large pot with a tight-fitting lid.
Fry piece biryani is a dish that is sure to impress your family and friends. So, gather your ingredients, follow our recipe and get ready to embark on a culinary adventure! We hope you enjoy