Kerala Chicken Biriyani/ Fried Chicken Biryani/ Indian Restaurant Style Chicken Biriani

Biryani/Biriyani is a tasty and an aromatic main course rice dish from South Asia. In India, Biriyani/Biryani has an unique taste according to their own culture. Here I am introducing to you Kerala (state of India) Style Fried Chicken Biriyani or Kerala Restaurant Style Chicken Biriyani. The taste of aromatic spices and shallow fried chicken are the highlight of this biriyani. Maybe making and preparation is very long for a novice/beginner Biriyani maker but I am sure my step by step detailed cooking pictures makes you an excellent Biriyani maker 🙂 Give a try and prepare perfect kerala restaurant style chicken Biriyani in your homes.

Recipe Type:
Main Course/ Kerala / South India / India
Cooking and Preparation Time :
1 hour to 1 hour 30 minutes
Serve to :
5 to 6

Ingredients For Chicken Gravy/Curry

  • Chicken(medium Pieces)
  • 1 Kg
  • Ginger & Garlic Paste
  • 1 Tablespoon(Marination)
  • Turmeric Powder
  • ½ Teaspoon(Marination)
  • Pepper Powder
  • 1 Teaspoon(Marination)
  • Chilli (Kashmiri) Powder
  • 1 Tablespoon(Marination)
  • Garam Masala Powder
  • 1 Teaspoon(Marination)
  • Thick Yogurt
  • 5 Tablespoon(Marination)
  • Salt
  • For Chicken(Marination)
  • Oil
  • For Shallow Frying
  • Coconut Oil
  • 3 Tablespoon
  •  6 Onion/Savola (Big)
  •  Sliced Thinly
  • Curry leaves
  • 1 Sprig
  • Ginger & Garlic Paste
  • 2 Tablespoon(Gravy)
  • Green Chili
  • 2 to 3(Crushed)
  • Chilli (Kashmiri) Powder
  • 1 Tablespoon(Gravy)
  • Coriander Powder
  • 1 tablespoon
  • Garam Masala
  • 1 Tablespoon(Gravy)
  • Turmeric Powder
  • ½ Teaspoon(Gravy)
  • 2 Medium Tomato
  • Chopped Finely
  • Fresh Mint Leaves
  • ½ Cup
  • Coriander Leaves
  • 1/2 Cup
  • Water
  • 1 to 1 1/2 cup(approximately)
  • Salt
  • To gravy

Ingredients For Rice and Garnish

  • Ghee
  • 5 to 6 tablespoon(Adjust)
  • Crushed Ginger garlic
  • 1 Teaspoon
  • Cloves
  • 5 to 6
  • Cardamom
  • 4 to 5
  • 2 Inch Cinnamon Stick
  • Cut into small
  • Bay Leaves
  • 2 to 3
  • Fennel Seeds
  • 2 Pinches
  • Whole Black Pepper Seeds
  • 5 to 6
  • Basmati Rice
  • 4 Cups
  • Hot Water
  • 7 ½ to 8 Cups
  • Fresh lime Juice
  • 1 Tablespoon
  • 2 Pinches Saffron(Optional)
  • Soak in one Tablespoon warm Milk
  • Salt
  • to Rice
  • Cashew Nuts
  • 10 to 15 Numbers
  • Raisins
  • 10 to 15 numbers
  • 1 Onion
  •  Slice very thinly(For fry)
  • Chopped Coriander leaves
  • To Garnish
  • Chopped Mint Leaves
  • To Garnish


How to make Kerala Chicken Biriyani Method with Step by Step Pictures.

Chicken Curry Preparation

1. In a wide pan add 1kg Chicken, 1 tablespoon Ginger and Garlic Paste, ½ Teaspoon Turmeric Powder , 1 Teaspoon Pepper Powder, 1 Tablespoon Chilli(kashmiri) powder, 1 teaspoon garam masala, 5 tablespoon thick yogurt, salt for chicken.
2. Mix and marinate well. Keep refrigerator 30 minutes to 1 hour.

3. In a frying pan, heat oil for frying chicken.
4. Shallow fry the pre marinated chicken, keep a side.

5. Heat 3 tablespoon coconut oil in a wide pan.Add sliced onion, curry leaves and a pinch salt (it helps to fry onion easily), stir until light brown.
6. Add ginger garlic paste and crushed green chili, sauté next one minute.

7. Add spices for gravy (Chili (Kashmiri) Powder-1 Tablespoon, Coriander Powder-1 tablespoon, Meat/ Garam Masala- 1 Tablespoon, Turmeric Powder-½ Teaspoon), Sauté until its raw smell is gone.
8. Add tomato, sauté until it becomes soft.

9. Add chopped mint and coriander leaves. Sauté and mix well.
10. Add water for gravy, allow it to boil.

11. Add shallow fried chicken pieces; make sure all pieces are well covered with gravy.Close and cook (medium heat) curry next 10 to 15 minutes.
12. Uncover the pan, taste the curry and add salt if required. Cook the curry until the gravy thickens. When gravy thickens or your desired texture, turn off the heat and garnish with some chopped coriander leaves.

Biryani Rice Preparation with Step by Step Pictures.

13. Heat 1 tablespoon Ghee in a wide pan. Add cashew nuts, fry until light brown then add raisins. When cashew nuts look golden brown, remove both cashew nuts and raisins from the pan.
14. Add 1 tablespoon ghee again, fry thinly sliced onion until golden and crispy. Keep aside.

15. In the same pan heat 2 tablespoon ghee and fry crushed ginger garlic until light brown .
16. Then add 5 to 6 Cloves , 5 Cardamom, 2 Inch Stick (Cut into small) cinnamon,3 to 4 Bay Leaves (cut into small), 2 pinches Fennel Seeds, 5 to 6 whole Black Pepper Seeds. Fry few seconds.

17. Before rice preparation, Wash and soak rice for 30 minutes, then drain and keep aside until it dry completely.Add drained rice; roast/fry 2 to 3 minutes or until it starts cracking.
18. Add water and salt, close and cook rice. Reduce the flame when its start boiling.

19. Cook till the rice is done and water is completely dry.Sprinkle lemon juice and saffron with milk.
20. With help of fork mix the rice gently. Our biriyani rice is ready to layer.

How layer Chicken biryani like Restaurants

21. In a kadai (thick bottomed bowl) place rice.

22. Add fried nuts, raisins, onions, coriander and mint leaves.

23. Place 1 or 2 chicken pieces with gravy.

24. Again add some hot basmati rice, garnish with fried cashew, raisins and mint, coriander leaves. Serve the bowl on a plate with pappad, raita (yogurt salad) and lime pickle, enjoy!

25. Also if you want to lair the full of Chicken biriyani, Place a thick bottom pan on the stove top in a lower flame.Place rice, fried ingredients (nuts, raisins, onion), Chicken pieces with gravy, coriander and mint leaves and ghee by layer by layer (recommend more layers, like 4 to 5). Close with a heavy/ air tight. Also place a heavy weighted pot/thing over the lid for its tightness. Cook next 10 to 15 minutes. Turn off the heat, keep aside a while for setting. Serve with yogurt salad, pappad and lemon pickle. Enjoy!

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