Vepudu Kodi Biryani - Fried Chicken Biryani

Who doesn't love Biryani? Everyone likes Biryani, isn't it? Biryani is one of the most popular recipe of India and especially every region has a special biryani recipe against their names.There are around 30 different varieties of 'Biryani' in India.
Hyderabadi Biryani, Lucknow biryani, Culcutta biryani, Batkali biryani, Kozhikode biryani, Sindhi biryani, kachi biryani, Dum biryani are some of the well known biryani recipes. In regular chicken biryani chicken biryani chicken pieces are fried along with spices and then adds to the rice in layers. While experimenting I've found that if we add marinated fried chicken to the rice that would taste much more better than the regular biryani. So I've prepared this Vepudu Kodi Biryani (Fried Chicken Biryani) which is a real biryani delight.


Basmati Rice : 500 gm
Chicken : 1 Kg
Eggs : 1 per serving (Boiled)
Onion : 2 (Chopped)
Green Chillies : 3 (Slitted)
Onion paste : 1 table spoons
Ginger Garlic paste : 5 tea spoons
Cardamom : 6
Cloves : 6
Cinnamon (Dalchini) : 1 medium piece
Star Anise : 3
Bay leaves : 3
Curd : 2 Cups
Corn floor : 1 table spoon
Turmeric powder : 1/2 tea spoon
Red Chilly powder : 2 tea spoons
Garam Masala Powder : 7 tea spoons
Mint leaves : few
Coriander leaves : few
Salt as per taste
Ghee (Clarified butter) : 5 tea spoons


Marinate the chicken with  corn flour, 1 cup curd, 4 tea spoons garam masala powder, 1 tea spoon red chilly powder, 2 tea spoons ginger garlic paste, 2 tea spoons salt and refrigerate for 3-4 hours.
Wash the basmati rice and keep aside.
Heat sufficient oil for deep fry in a wok,  fry the marinated chicken pieces till they become crispy and golden brown in color and keep aside.
Heat oil in a wok (You may use the remaining leftover oil from the chicken fry) add cardamom, cloves, Cinnamon, star anise, bay leaves and fry for two minutes.
Add sliced onions, green chillies and fry till onion turns pink.
Add onion paste, 3 tea spoons ginger garlic paste and fry on slow flame for 3 minutes.
Add 3 tea spoons garam masala powder, 1 tea spoon red chilly powder and fry for 1 minute.
Add curd and salt as per taste, mix well
Add the fried chicken to the above mixture, mix well and keep aside.
Boil water in a vessel, pour the rice when water starts boiling. Add turmeric powder,salt, mint and coriander leaves when rice starts boiling. Cook the rice till almost done, drain the excess water and allow it to dry.
Heat 5 tea spoons ghee in a wide thick bottomed vessel (Handi) and add rice and fried chicken masala in layers as follows.
1st layer : Rice
2nd layer : Fried chicken with masala 
3rd layer : Rice
4th layer : Remaining fried chicken masala
Cover the vessel with a lid and cook on a slow flame for 5 minutes. (Choose a thick bottomed vessel to avoid sticking at the bottom).
Garnish with mint, coriander leaves, onion slices and boiled eggs.
Serve hot with raita or kurma 


  1. The biryani is so inviting! Must've tasted awesome with fried chicken...

  2. What a tempting biriyani...
    Hema, the award is for all my friends..plz collect it for yourself too...

  3. Thx. for stopping by my space dear...
    glad to follow u :)

  4. tempting biriyani..

    new to ur blog and happy to follow u for more wonderful recipes..

    do visit me when u get time

  5. Thank you so much for your valuable comments...You have a great recipes in your blog...happy to follow your blog..

  6. hi there
    thanks a lot for Hema

    tried today - excellent flavour. a bit of hardwork. but its worth it


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