Chicken Lollipop Biryani | Fried Chicken Biryani | Chicken Biryani | Biryani Recipes | Cookd

Описание: Chicken Lollipop Biryani is a This #ChickenLollipopBiryani is made using chicken lollipop, basmati rice, onion, and cornstarch You can now make this #EasyChickenLollipopBiryani with Cookd’s simple recipe and serve it hot. Do try this recipe and share your feedback with us.

Chicken Lollipop Biryani Recipe:

Chicken Marination:

Chicken Lollipop - 750 grams
Ginger Garlic Paste - 1 tbsp
Salt - ¾ tsp
Soy Sauce - 2 tsp
Black Pepper Powder - ½ tsp
Kashmiri Red Chilli Powder - 1 tbsp
Maida - 3 tbsp
Cornstarch - 4 tbsp
Water - A Few Drops

Other Ingredients:

Oil - For Deep-Frying
Onion (thinly sliced) - 2 Cups
Cashew (half) - 10 nos
Ginger Garlic Paste - 1 tbsp
Salt - ¾ tsp
Turmeric Powder - ½ tsp
Red Chilli Powder - 1 tsp
Coriander Powder - 1 tsp
Garam Masala Powder - 1 tsp
Tomato (chopped) - 1 ½ Cups
Mint Leaves - ½ Cup
Coriander Leaves (finely chopped) - ½ Cup
Green Chilli (slit) - 3 nos
Curd - ½ Cup
Lemon Juice - 1 tsp
Water - ½ Cup

Biryani Rice:

Basmati Rice - 500 grams
Water - As Needed
Salt - As Needed
Cloves - 5 nos
Green Cardamom - 4 nos
Bay Leaves - 2 nos
Mace - 1 no
Cinnamon - 1 inch
Black Cardamom - 1 no
Green Chilli (slit) - 2 nos
Oil - 1 tbsp

For Layering:

Reserved Frying Oil - 2 tbsp
Ghee - 1 tbsp
Saffron (soaked in warm milk) - A Pinch
Mint Leaves - 2 tbsp
Coriander Leaves (finely chopped) - 2 tbsp
Fried Onion
Fried Cashew

Cooking Instructions:

Chicken Marination:

1. To the chicken, add all the ingredients except the water, maida and cornstarch. Mix well.

2. Add the maida and cornstarch. Add a few drops of water as needed and mix until it coats the chicken evenly.

3. Heat oil for deep frying. Deep-fry the chicken over medium-high heat until crispy and golden brown. Remove and set aside.

Preparing the Masala:

1. Use ½ cup of the same oil to make the masala. Fry the cashews and set them aside for later.

2. Fry onions in the same oil until golden brown. Remove ⅓ of the onion and set it aside to use as a topping later.

3. Add the ginger garlic paste, spice powders and the chopped tomatoes. Saute until the raw smell disappears, around 4 minutes.

4. Add the curd, mint, coriander and green chilli. Add ½ cup of water and cook for 5 minutes, mixing regularly.

5. Add half of the fried chicken and lemon juice. Mix well and turn off the heat.

Cooking the Rice

1. Soak the Basmati rice in water for 15 minutes.

2. Bring a large pot of water to a boil along with salt, whole spices, green chilli and oil.

3. Boil the rice until it is 80-90% cooked, around 7-8 minutes.

4. Drain the water.

Layering the Biryani

1. Remove most of the masala and chicken from the pot. Add half of the rice at the bottom.

2. Add the masala back into the pan. Add the remaining rice.

3. Add the fried onion, fried cashews, mint leaves, coriander leaves, remaining chicken lollipop, ghee, saffron milk and some of the reserved frying oil.

4. Cover the pot tightly with aluminium foil. Place it on a preheated tawa and cook for 15 minutes on low heat.

5. Open the pot, mix gently from the sides without breaking the rice and serve with Raita.

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