Chicken Fry Biryani (Kodi Vepudu Biryani)
Also known as kodi vepudu biryani this is a delicious biryani variety from Andhra restaurants. Chicken is stir fried and layered with biryani rice.
For best results follow my detailed step-by-step photo instructions and tips.
© Swasthi's Recipes - www.indianhealthyrecipes.com
Ingredients (1 cup = 240ml )
To make the chicken fry
- 1 tablespoon oil
- 1 green chilies optional
- 1 cinnamon small
- 2 cloves
- 1 green cardamom
- 12 to 15 cashews or 2.5 tbsp almond flour
Marinade
- ½ kg chicken (bone-in or boneless)
- 1 to 1½ tablespoons lemon juice
- ¼ teaspoon turmeric
- ½ to 1 tablespoon red chili powder (kashmiri , adjust as needed)
- 2 onions large , or 1 heaped cup cubed (coarsely crushed)
- 1½ teaspoon ginger garlic paste
- 1 tablespoon ghee solid
- Salt to taste
Garam masala powder or use store bought
- 2 tablespoon Coriander
- 2 inch Cinnamon piece thin
- 6 to 8 Cloves
- 4 green cardamom / elachi
- ½ teaspoon cumin seeds / Jeera / jeelakara
- ¼ teaspoon Fennel seeds / saunf (optional)
Ingredients for biryani
- 2 cups rice
- 3.5 cups water or stock
- 2 to 3 tablespoon Oil
- Salt as needed
- Turmeric as needed little only
- ½ teaspoon red chili powder
- 1 ½ teaspoon biryani masala powder (any ready made will do)
- 1 teaspoon coriander powder
- ¼ cup curd fresh, / yogurt (do not use very sour one)
To grind
- 2 onion medium , (1 cup sliced)
- 4 garlic cloves
- 1 inch Ginger or ginger garlic paste 1.5 tsp
- 1 green chili
- ½ cup pudina / mint (loosely measured)
- ½ cup coriander (loosely measured)
To Temper
- 1 bay leaf
- 1 star anise
- 1 strand mace
- ½ teaspoon shahi jeera
- 3 green cardamoms
- 4 cloves
How to make the recipe
Make chicken fry
- Marinate the chicken with ingredients mentioned under marinade. If you want you may leave it overnight in the refrigerator.
- On a low flame, cook the chicken till it is soft cooked and tender. 2 tbsp water can be sprinkled if the chicken turns dry while cooking.
- Heat oil in a pan, add the cooked chicken & cashew powder. Fry until the moisture evaporates and the masala turns darker and aromatic. Taste test to adjust salt. Keep this aside.
Make biriyani rice
- Heat oil in a pot and Add bay leaf, 3 green cardamoms, 4 cloves, 1 inch cinnamon stick, star anise, ½ to ¾ tsp shahi jeera. Add the ground paste and saute until the raw smell is gone.
- Add curd, biryani masala, turmeric, coriander powder, red chili powder and saute until oil begins to seperate.
- Pour water and adjust salt to your taste. Add rice and cook on a medium heat until the rice is 90% cooked.(Rice is still soggy.)
- Lower the flame completely, Seal the pot with a foil or a moist thick kitchen cloth.
- Dum it on a hot tawa for 12 to 13 mins. If you have a induction cook top, then you can cook on number 2 to 3 for 15 mins. Let rest for 10 to 15 mins.
Layering chicken fry biryani
- Transfer half of the rice to a serving bowl. Layer half of the chicken fry over the rice. Repeat the layering alternately with rice and chicken once more. Garnish with coriander leaves. Serve hot with raita and salan.
NUTRITION (estimation only)
Calories: 898kcal | Carbohydrates: 102g | Protein: 36g | Fat: 39g | Saturated Fat: 9g | Cholesterol: 103mg | Sodium: 216mg | Potassium: 815mg | Fiber: 12g | Sugar: 6g | Vitamin A: 810IU | Vitamin C: 21.5mg | Calcium: 239mg | Iron: 6.8mg
