As the name says this recipe is an mix of Pineapples and fried chicken so getting them both we prepare the biriyani with long grain rice, Jeerakashala rice also goes perfect for this recipe. Firstly we mariante the chicken, Later we boil the rice and keep it aside. Finally we deep fry the chicken and then a masala is prepared out of it and then we mix them both and keep it for dum.
Check points to remember before preparation
Pineapple fried chicken biriyani can be served with curd raita , papadam , pickle .
Serves 4
Ingredients
Marination :
- Chicken cut in medium pieces -500 grams
- 1 tsp -Pineapple essence
- 2 tsp Kashmiri chili powder
- 1/4 Turmeric powder
- 1 tsp Garam masala
- 1 tsp Lemon juice
- Salt
- 1 Egg
Biriyani Masala:
- 4 Large Onion – sliced
- 5 Garlic cloves
- 1 inch Ginger piece
- 1 Large Tomato – sliced
- 3 Green Chilies
- 1/2 cup of fresh mint leaves and coriander leaves
- 1 tbsp of Eastern Biriyani masala (or any Biriyani masala powder)
- Fresh Pineapple or canned Pineapple (sliced)
- 2 Tbsp of Ghee
- 1 Tbsp of Oil / Dalda
- Salt
Rice:
- Long grain rice -4 cups -750 grams or Jeerakashala Rice
- Water
- Whole spices -Cardamom-2, cinnamon- small piece, cloves-4, bay leaf1
- Cashew and raisins -1/4 cup
- Salt
- Ghee-1 tbsp
- Pineapple essence -1/2 tsp
Method:
Step 1: To a bowl add the cleaned and drained chicken pieces, to that add the ingredients mentioned under marination and marinate the chicken pieces. Keep it for 30 mins min.,.and later shallow fry or deep fry the chicken pieces after marination.
Step 2: Simultaneously Add more than sufficient water to a wide vessel and add salt, then add ghee, whole spices cloves,cardamom, Bay leaf, Cinnamon and once the water comes to a boil add the soaked and drained rice along with it add a hand full of cashew and raisins . When the rice is 80% done add some pineapple essence to the rice and drain the rice. Allow it to cool.
Step 3: To a wide kadai add 2 tbsp of ghee and Dalda / Oil and add the sliced onions sorte until they turn completely caramelized(refer pictorial representation) that roughly takes around 5-6 mins Then add the Ginger, garlic , chili paste or you can just pound them as well. Sorte until the raw smell leaves.
Step 4: Add the sliced tomatoes and sorte for 2-3 mins on medium low flame, Then add the Biriyani masala powder and cook well for 2-3 mins
Step 5: Add mint leaves and pudina leaves , then add the fried chicken pieces sorte well and finally add some cut pineapple pieces off the flame close and keep it for 10-15 mins until the masala gets completely synced.
Step 6: If your chicken bowl is wide enough and if it can hold the rice quantity you can directly add the rice and the pineapple pieces and get it dum without layering . Else you can layer the rice by adding few pineapple pieces. To top it up I have grilled two slices of pineapple and placed in top for the final decoration.
Points to remember:
- Use large pieces of chicken that’s you get to buy Biriyani cut chicken pieces. Marinate at least for 30 mins., Put in the refrigerator for quick marination.
- Take care to use good quality long grain rice and remove them when they are 80% done and do not over cook them.
- Deep frying the chicken gets a better result.Fry until they are well done.
- Since we are caramelizing the onions for the chicken masala we need not add additional fried onions.
- If your flavor of the pineapple essence is very strong then you can adjust according to your preference. The reason why I am adding it in the rice and the chicken is because the flavor of the pineapple has to get synced all through at the same time it shouldn’t be over dominating so take care while you add the essence.
- Adjust your spice and salt level.
- You need not fry and add the dry nuts you can directly add it to rice while you cook.
- Grilling the pineapple is purely optional. You can directly add them.
Homemade 