Friday, 22 April 2016

Andhra Style Kodi Vepudu Biriyani ( Fried Chicken Biriyani)

Chicken Fry Biriyani Andhra Style, its delicious and unique biriyani. Hot and spicy tender fried chicken is layered with dum cooked biriyani. Here is flavourful and tasty biriyani recipe for you all to try.


For the Chicken fry
  • Green Chilli 2 nos, chopped
  • Cloves 3 nos
  • Cinnamon 1 medium size
  • Cardamom 2 nos
  • Cashew Nuts 14 nos, crushed
  • Oil
To Marinate Chicken
  • Chicken 1/2 kg, with bones medium pieces
  • Lemon Juice 1 1/2 tbsp
  • Turmeric Powder 1/4 tsp
  • Red Chilli Powder 1/2 tbsp
  • Kashmiri Chilli Powder 1/2 tbsp
  • Onion 2 large, chopped
  • Ginger Garlic Paste 1 1/2 tsp
  • Ghee 1 tbsp
  • Salt
For Garam Masala 
  • Coriander 2 tbsp
  • Cinnamon 1 medium stick
  • Cloves 7 cloves
  • Cardamom 4 nos
  • Cumin Seeds 1/2 tsp
  • Fennel Seeds 1/4 tsp
For Biriyani
  • Basmati Rice 2 cups
  • Water 3 1/2 cup
  • Turmeric Powder a pinch
  • Red Chilli Powder 1/2 tsp
  • Biriyani Masala Powder 1 1/2 tsp
  • Coriander Powder 1 tsp
  • Curd 1/4 cup
  • Ghee 1 tbsp
  • Oil
  • Salt
To Grind
  • Onion 2 medium size, chopped
  • Garlic 5 cloves, chopped
  • Ginger 1 inch size, chopped
  • Green Chilli 2 nos
  • Mint Leaves 1/2 cup, chopped
  • Coriander Leaves 1/2 cup, chopped
To Temper
  • Bay Leaf 2 nos
  • Cardamom 3 nos
  • Shahi Jeera 1/2 tsp
  • Cloves 4 
  • Star Anees 1 

To Make Chicken Fry

Marinate the chicken pieces with ingredients mentioned under marination. On a medium low flame cook the chicken till its soft cooked and tender . You can sprinkle some water if the chicken turns dry while cooking. Heat oil in a pan add the cooked chicken and cashew powder, green chilli, cardamom, cinnamon and cloves. Fry until the moisture evaporates and the masala sticks on to the chicken. Keep this aside.

To make Biriyani

Rinse and wash basmati rice drain water and keep it aside. Heat a sauce pan and add ghee once its melts add drained basmati rice and saute well. Add salt while sauting the rice. Keep it aside. 

Saute bay leaf, cardamoms, cloves, cinnamon stick, star anees, shahi jeera in oil. Add the ground paste and saute until the raw smell goes off. Add curd, biriyani masala, turmeric powder, coriander powder, red chilli powder and saute until oil separates. Pour water and adjust salt as needed by tasting it. Add rice to it and cook on a medium heat until the rice is 90 % cooked. Lower the flame completely. Seal the pot with a foil to keep the moist. Dum it on medium high heat for 12 to 14 minutes. Then allow to rest for 10 minutes. 

Now Layer The Biriyani

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 chopped coriander leaves. Serve hot with Raita. 

NB: The colour of the chicken fry lookes according to your chilli powder colour. Adjust chilli and spices according to your taste. Enjoy cooking..

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