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Fry Piece Chicken Biryani | Kodi Iguru Biryani


Recipe prepared by Smt Jhansi Lakshmi
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Article written by Lakshmi Aparna


A serving of Fry Piece Chicken Biryani (Kodi Iguru Biryani)

Fry Piece Chicken Biryani, also known as Kodi Iguru Biryani, is a delectable and aromatic dish that brings a unique twist to traditional biryani recipes. This layered biryani is pressure-cooked to perfection, combining marinated chicken pieces with fragrant rice and a blend of spices. Whether prepared with regular rice or basmati rice, this biryani offers a rich and satisfying meal that's perfect for family gatherings or special occasions. In this detailed guide, we'll walk you through the step-by-step instructions to create this mouth-watering Fry Piece Chicken Biryani at home.

Soaking time: Minimum 1 hour
Preparation time: 20 minutes
Cooking time: 40 minutes
Course: Main
Serves: 5
Main ingredient: Chicken
Measurement bowl size: 250 ml

 

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Ingredients

For Marinating the Chicken:

  • Chicken with bones: 500-750 grams
  • Lemon juice: from 1/2 lemon
  • Ginger garlic paste: 3 tablespoons
  • Turmeric powder: 1 tablespoon
  • Red chilli powder: 2 tablespoons
  • Salt: 2-3 tablespoons, or to taste
  • Curd (yogurt): 2-3 tablespoons

Fresh chicken pieces with bones Ingredients for marinating the chicken: lemon, ginger garlic paste, turmeric powder, red chilli powder, salt, curd

For Cooking the Chicken:

  • Onion: 1 medium, sliced
  • Green chillies: 8, sliced

Sliced onions and green chillies on a plate

For Cooking the Rice:

  • Onion: 1 large, chopped
  • Green chillies: 3, chopped

Chopped onions and green chillies in a bowl

Other Ingredients:

  • Rice: 2 bowls (approximately 500 grams)
  • Mint leaves: 1 bowl, chopped
  • Coriander leaves: 1 bowl, chopped
  • Garam masala powder: 2 tablespoons
  • Cashew nuts: 10
  • Oil or ghee: 5-6 tablespoons

A bowl of rice Fresh mint leaves in a bowl Fresh coriander leaves in a bowl Garam masala powder in a bowl A handful of cashew nuts Bottle of cooking oil

Whole Spices:

  • Cloves: 1 tablespoon
  • Cardamom pods: 2
  • Bay leaves: 2
  • Cinnamon stick: 2 inches (divided)
  • Dried capers (Marathi mogga): 1

Assorted whole spices: cloves, cardamom, bay leaves, cinnamon stick, dried capers

Procedure

Step 1: Marinate the Chicken

In a large bowl, mix the chicken pieces with lemon juice, curd (yogurt), salt, turmeric powder, red chilli powder, and 1 tablespoon of ginger garlic paste. Ensure that all the chicken pieces are well coated with the marinade.

Chicken pieces marinating with spices and yogurt

Cover the bowl and let the chicken marinate for at least 1 hour. This allows the flavors to penetrate the meat, making it more tender and flavorful.

Marinated chicken pieces ready for cooking

Step 2: Sauté the Whole Spices

In a large pan, heat 3 tablespoons of oil over high flame. Add half of the whole spices: 1-inch cinnamon stick, 5 cloves, and 1 bay leaf. Sauté them for a few seconds until they release their aroma.

Whole spices being sautéed in oil Spices releasing aroma in hot oil

Step 3: Add Onions and Green Chillies

Add the chopped onions and green chillies to the pan. Sauté them for about 2 minutes over high flame until the onions become translucent.

Onions and green chillies being sautéed Onions and green chillies turning translucent

Step 4: Add Mint Leaves and Ginger Garlic Paste

Add a handful of mint leaves to the pan and sauté for 30 seconds. Then, add 1 tablespoon of ginger garlic paste and continue to sauté for another minute to eliminate the raw smell.

Mint leaves added to the pan Ginger garlic paste added to the mixture Mixture being sautéed thoroughly

Step 5: Cook the Marinated Chicken

Add the marinated chicken to the pan and mix well. Cook the chicken over high flame for about 12 minutes with the lid closed, stirring occasionally to prevent sticking.

Marinated chicken added to the pan Chicken cooking with spices Pan covered with lid while cooking chicken

Step 6: Add Garam Masala

Open the lid and add 2 tablespoons of garam masala powder to the chicken. Mix thoroughly and let it cook for another 10 minutes until the chicken is well cooked and the spices are blended.

Garam masala being added to the chicken

Step 7: Add Cashew Powder and Coriander Leaves

Grind the cashew nuts into a fine powder using a blender or mortar and pestle.

Cashew nuts being ground into powder

Add the cashew powder and a handful of chopped coriander leaves to the chicken. Mix well and cook until most of the liquid has evaporated and the chicken is coated with the spice mixture.

Cashew powder and coriander leaves added to chicken Chicken cooked with spices, ready for layering Final chicken mixture set aside

Step 8: Set Aside the Chicken

Once the chicken is cooked and the mixture is dry, remove it from the heat and set it aside. This spiced chicken will form one of the layers in the biryani.

Cooked chicken set aside for layering

Step 9: Prepare the Rice Base

In a pressure cooker or a large pot, heat the remaining 3 tablespoons of oil or ghee over medium-high flame.

Oil heating in pressure cooker

Step 10: Sauté Additional Whole Spices

Add the remaining whole spices: 3 cardamom pods, 5 cloves, 1-inch cinnamon stick, 1 bay leaf, and the dried caper. Sauté them for about 1 minute until fragrant.

Whole spices added to hot oil

Step 11: Add Sliced Onions and Mint Leaves

Add the sliced onions and a handful of mint leaves to the cooker. Sauté for 1 minute over high flame until the onions begin to soften.

Onions and mint leaves added to cooker Onions and mint being sautéed

Step 12: Add Green Chillies and Ginger Garlic Paste

Add the sliced green chillies to the cooker and sauté for another minute. Then, add 1 tablespoon of ginger garlic paste and sauté for 1 minute to eliminate the raw aroma.

Green chillies added to mixture Ginger garlic paste added to mixture

Step 13: Add Coriander Leaves

Add a handful of chopped coriander leaves to the cooker and sauté for a minute. This enhances the flavor and aroma of the rice.

Coriander leaves added to mixture

Step 14: Sauté the Rice

Add the cleaned rice to the cooker and mix well with the spices. Sauté the rice for 3-4 minutes over high flame, stirring once every minute to ensure even roasting.

Rice added to cooker with spices Rice being sautéed with spices

Step 15: Add Water and Salt

Add 3 bowls of water to the rice mixture. Season with salt to taste (approximately 2 tablespoons). Stir well and taste the water to ensure the saltiness is as desired.

Water added to rice mixture Rice and water mixture being stirred

Step 16: Partially Cook the Rice

Close the pressure cooker without the weight (whistle) and cook the rice over high flame for about 10 minutes. This will partially cook the rice, preparing it for layering.

Pressure cooker with lid but no weight Rice partially cooked in cooker

Step 17: Layer the Chicken and Rice

Open the cooker and remove about 1 bowl of the semi-cooked rice. Set it aside for the top layer. Sprinkle 1/2 bowl of water over the rice in the cooker to keep it moist.

Removing a portion of rice for layering

Spread the cooked chicken pieces evenly over the rice in the cooker to form a layer.

Chicken pieces layered over rice

Step 18: Add Final Layers

Sprinkle a generous amount of chopped coriander leaves over the chicken layer.

Coriander leaves sprinkled over chicken

Spread the reserved semi-cooked rice over the coriander leaves to form the final layer. Sprinkle a few more coriander leaves on top for added flavor and garnish.

Final layer of rice added to cooker

Sprinkle another 1/2 bowl of water over the top layer to ensure the rice cooks evenly.

Water sprinkled over the top rice layer

Step 19: Final Cooking

Close the pressure cooker with the weight (whistle) on. Cook the biryani over medium flame until you hear one whistle. Then, turn off the flame and allow the pressure to release naturally.

Pressure cooker with weight on

Step 20: Serve the Biryani

Once the pressure has released, open the cooker carefully. The biryani should be fully cooked with distinct layers of rice and chicken.

Cooker opened to reveal biryani

To serve, gently scoop the biryani from the side, ensuring you get both rice and chicken in each serving.

Spoon scooping biryani from cooker

Your hot and tasty Fry Piece Chicken Biryani is now ready to be enjoyed! Serve it with raita, salad, or your favorite accompaniment.

Plate of Fry Piece Chicken Biryani ready to serve

Conclusion

Fry Piece Chicken Biryani, or Kodi Iguru Biryani, is a delightful dish that combines the richness of spiced chicken with the aromatic flavors of basmati rice and herbs. This pressure-cooked layered biryani is a feast for the senses and is sure to impress your family and guests. With its tender chicken pieces and perfectly cooked rice, it stands out as a special meal for any occasion. We hope this step-by-step recipe helps you recreate this authentic and delicious biryani in your own kitchen. Enjoy the flavors of this traditional dish and share the joy of cooking with your loved ones!

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