Fried Chicken Biryani with Lemons and Peppers: A Flavorful Fusion Delig

Ingredients and Preparation

Ingredients:

• 2 cups basmati rice
• 500g chicken (cut into pieces)
• 2 lemons (sliced)
• 1 bell pepper (sliced)
• 1 onion (sliced)
• 2 tomatoes (chopped)
• 1 cup yogurt
• 2 tbsp ginger-garlic paste
• 1/4 cup chopped cilantro
• 1/4 cup chopped mint
• 2-3 green chilies (sliced)
• 2 tsp biryani masala
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp garam masala
• 2-3 bay leaves
• 4-5 cloves
• 4-5 cardamom pods
• 1 cinnamon stick
• Salt to taste
• 4 tbsp oil or ghee
• Saffron strands soaked in warm milk (optional)
• Fried onions for garnish

Preparation:

Step 1: Prepare the Rice

1. Wash the basmati rice thoroughly and soak it in water for 30 minutes.
2. Boil water in a large pot, add bay leaves, cloves, cardamom pods, and a cinnamon stick.
3. Add the soaked rice and cook until it is 70-80% done. Drain the rice and set it aside.

Step 2: Marinate the Chicken

1. In a bowl, mix yogurt, ginger-garlic paste, biryani masala, turmeric powder, red chili powder, garam masala, and salt.
2. Add the chicken pieces to the marinade and coat them well. Let it marinate for at least 1 hour.

Step 3: Fry the Chicken

1. Heat oil in a deep frying pan. Fry the marinated chicken pieces until they are golden brown and crispy. Set them aside on a paper towel to drain excess oil.

Step 4: Prepare the Biryani Base

1. In a large pot or Dutch oven, heat some oil or ghee. Add sliced onions and sauté until they turn golden brown.
2. Add chopped tomatoes and cook until they are soft and mushy.
3. Add sliced bell peppers, green chilies, and the marinated chicken pieces. Cook for a few minutes until everything is well combined.
4. Squeeze the juice of one lemon into the mixture and mix well.

Step 5: Layer the Biryani

1. In the same pot, spread a layer of the chicken and vegetable mixture.
2. Add a layer of the partially cooked rice on top.
3. Sprinkle chopped cilantro, mint, and fried onions over the rice. You can also add saffron milk for added flavor and color.
4. Repeat the layers until all the chicken and rice are used up, finishing with a layer of rice.

Step 6: Dum Cooking

1. Cover the pot with a tight-fitting lid or seal it with aluminum foil.
2. Cook on low heat for about 20-25 minutes to allow the flavors to meld together.

Step 7: Serve

1. Once the biryani is done, let it rest for a few minutes before serving.
2. Garnish with lemon slices, fresh cilantro, and fried onions.
3. Serve hot with raita, salad, or a side of your choice.