Basmati Rice Biryani Chicken Indian Popular Video

Fried Chicken Biryani- South Indian Style- Best Tasting Recipe

South Indian style fried chicken biryani…

Finger-licking delicious & aromatic chicken biryani with fried chicken in it. This is a South Indian style biryani & one of my favorite biryani recipes.

Making this biryani involves 5 steps: fry the marinated chicken, cook the basmati rice, make the chicken masala, layer the chicken masala-rice & dum cook the biryani. Though it’s a bit time-consuming, it’s absolutely worth the effort, as soon as you open the dum cooked biryani the mesmerizing aroma of the biryani will spread the entire house & everyone will be seen indulging in this biryani & raving about the amazing taste & flavor of this biryani.

Follow this recipe & make scrumptious fried chicken biryani.

Cooking Video

Fried Chicken Biryani- South Indian Style- Best Tasting Recipe
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Indian
Serves: 5 people
For Marinating chicken
  • Chicken legs or bone-in pieces- 8 to 10
  • Ginger-Garlic paste- 1 tbsp
  • Kashmiri Chili powder- 2 tsp (mild version)
  • Regular chili powder- 1 tsp (hot version)
  • Turmeric powder- ¼ tsp
  • Coriander powder- 1 tbsp
  • Garam Masala- 1 tsp
  • Fennel powder- 1 tsp
  • Water or lemon juice- 2 tbsp
  • Salt- 1½ tsp
Cooking Basmati Rice
  • Basmati Rice- 2 cups (soaked & rinsed)
  • Ghee- 3 tbsp
  • Whole cardamom- 3
  • Whole cloves- 2
  • Whole cinnamon- 2-inch slice
  • Whole Mace- 1
  • Warm water- 3½ cups
  • Salt- 1 tsp
For Frying chicken
  • Marinated chicken
  • Coconut oil or Vegetable oil- 1 cup or enough for frying
  • Curry leaves- 10 leaves (optional)
For Making Chicken Masala
  • Oil left after frying chicken- 2 tbsp
  • Coconut oil or ghee- 2 tbsp
  • Onion, sliced thin- 3 large yellow onions
  • Ginger-Garlic paste- 1 tbsp (use freshly ground ginger-garlic paste)
  • Green chili, cut half- 3 or depending upon your spice level
  • Tomatoes, chopped- 2
  • Kashmiri Chili powder- 1 tsp (based on your spice level)
  • Garam Masala- ½ tsp
  • Coriander powder- 2 tsp
  • Salt- 1 tsp
  • Yogurt- 3 tbsp
  • Fried Chicken
  • Mint leaves, chopped- 3 tbsp
  • Cilantro, chopped- 3 tbsp
For Layering
  • Fried onions- 1 onion sliced thin and fried in the oil
  • Raisins, roasted in ghee- 1 tbsp
  • Cashew nuts, roasted in ghee- ¼ cup
  • Saffron- 15 strands soaked in 2 tbsp water or milk for 5 minutes.
  • Ghee- 1 tbsp
  • Cilantro, chopped- ¼ cup
  • Mint leaves, chopped- 10 leaves (use fresh mint leaves)
Step 1: Marinating chicken
  1. I've taken 8 chicken legs, any kind of bone-in pieces can be used.
  2. Remove the skin & score the chicken or put a couple of lines over the meat on each side.
  3. Add all the above-mentioned ingredients for marinating the chicken over the chicken and combine well.
  4. Cover the chicken and keep it in the refrigerator for at least 30 minutes or longer.
  5. You could even marinate the chicken overnight.
Step 2: Frying the Chicken
  1. Place a non-stick pan over medium heat, add oil.
  2. Let the oil turn hot.
  3. Place the marinated chicken and curry leaves.
  4. You can either deep fry or shallow fry the chicken, flip it over & fry until both the sides turn golden brown.
  5. Transfer the fried chicken to a plate lined with a paper towel and keep it aside.
  6. Save the fried curry leaves & the particles that are stuck to the pan.
Step 3: Cooking Rice
  1. Soak 2 cups white basmati rice in water for 15 minutes.
  2. Drain the rice in a strainer & rinse the rice under running water.
  3. Place a saucepan over medium heat, add ghee.
  4. Add the whole cardamom, cloves, cinnamon, mace & bay leaves, saute for a few seconds till aromatic.
  5. Add the soaked & rinsed rice, roast for 3 minutes.
  6. Add 3½ cups of warm water.
  7. For 2 cups rice, only 3½ cups of water is required. 4 cups of water will make the rice mushy.
  8. Close with the lid & cook for 10 minutes.
  9. After 10 minutes, open the lid most of the water must have dried off, there will be some moisture in the rice.
  10. Lower the heat & cook covered for 2 minutes.
  11. Remove the saucepan from the heat & keep it covered, the rice will set well.
Step 4: Making the Chicken Masala
  1. Place a wide non-stick pan over medium heat, add the oil left after frying chicken around 2 tbsp & add 2 tbsp coconut oil or ghee.
  2. Add onions & season with ½ tsp salt, saute until translucent for 5 minutes.
  3. When the onions turn translucent, add ginger-garlic paste, green chilies and fried curry leaves, saute till onions turn golden in color.
  4. Add tomatoes, cook until tomatoes get mashed up.
  5. Keep sautéing till the onions start to turn light brown in color.
  6. Add the chili powder, garam masala, coriander powder and ½ tsp salt. Combine well & cook for a minute.
  7. Taste and add salt according to your needs.
  8. Add yogurt and combine well, cook for a minute.
  9. Add the fried chicken, combine well.
  10. Add chopped cilantro & mint leaves.
  11. If the masala is too dry add 2 to 3 tbsp water.
  12. Cover the pan with its lid and cook the chicken along with the onion masala for 5 minutes.
  13. Remove the pan from the heat & keep it covered.
Step 5: Layering Rice and Chicken
  1. Prep work before layering.
  2. Fry 1 thinly sliced onions in oil till onions turn golden brown. Transfer to a paper towel & keep it aside.
  3. Roast ¼ cup cashew nuts in 2 tbsp ghee, keep it aside.
  4. Fry 1 tbsp raisins in ghee & keep it aside.
  5. Soak saffron in 2 tbsp water or milk for 5 minutes. Keep it aside.
  6. I've used the same large saucepan used for making the chicken masala.
  7. Spread half of the chicken masala as the bottom layer on the pan.
  8. Add half of the cooked rice, spread evenly on top of the chicken masala.
  9. If you have saved the fried particles left in the pan after frying the chicken, add that over the rice.
  10. Drizzle ½ tbsp ghee, drizzle half of the soaked saffron water, spread half of the fried onions, half of the chopped cilantro, half of the chopped mint leaves.
  11. Repeat these layers: again spread the remaining chicken masala & top with the remaining rice
  12. On the top garnish with fried onions, cilantro, mint, roasted cashews, roasted raisins and saffron water.
  13. Drizzle ½ tbsp ghee.
Step 6: Dum Cook The Biryani Over Stove Top
  1. Cover the biryani pan tightly with aluminum foil & close with the lid.
  2. Place the saucepan over stove top, keep the heat to low.
  3. Ensure the heat is low, if the heat is medium or high the chicken masala layer at the bottom of the pan will turn brown.
  4. Dum cook for 15 minutes.
  5. Take the pan off the stove and keep the biryani covered for at least 30 minutes.
Step 7: Serving
  1. While serving gently combine the rice and the chicken masala; serve along with raita, pickle, Pappadum, etc.
  2. Incredibly aromatic & delicious fried chicken biryani, enjoy!



Thas is the author of Cooking with Thas, a popular food blog with recipes from Indian, American and Fusion Cuisines. She has been blogging since 2009 and been featured in several magazines. Read more...