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boneless chicken biryani served in a copper handi style bowl
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4.84 from 6 votes

Boneless Chicken Biryani | Meghana Style

If you love biryani and fried chicken, this Boneless Chicken Biryani from the famous Meghana's In Bangalore will blow your mind! Super flavorful and layered to perfection, this biryani will become a Sunday ritual!
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Main Course
Cuisine: Indian
Diet: Halal
Servings: 6 people
Author: Richa

Ingredients

special spice powder

  • ½ nutmeg
  • 1 star anise
  • 1 inch cinnamon
  • 5 cloves
  • 5 green cardamoms

chicken marination

  • 750 gms boneless chicken cut into 1 ½ inch cubes
  • ⅛ teaspoon turmeric powder
  • ¾ teaspoon salt
  • ½ teaspoon cumin powder
  • 1 tablespoon kashmiri chilli powder
  • 1 ½ teaspoons special spice powder
  • 1 tablespoon ginger garlic paste
  • 1 tablespoon green chilli sauce
  • 1 egg
  • 2 ½ tablespoons curds whisked
  • ¼ + ⅛ teaspoon black pepper powder
  • 3 tablespoons corn flour
  • 3 tablespoons maida

Biryani rice

  • 2 cups basmati rice 340 gms, washed & soaked for 1 hour
  • 2 ¼ litres water
  • 2 tablespoons salt
  • 2 bay leaves
  • 1 inch cinnamon
  • 3 cardamoms
  • 3 cloves

Other

  • ¼ cup + 2 tablespoons cooking oil divided (additional 2 tablespoons cooking oil for deep frying)
  • 2 tablespoons hot water
  • 1 pinch saffron
  • 2 teaspoons ghee

For chicken gravy

  • 2 sprigs curry leaves
  • 3 green chillies finely chopped
  • ¾ cup finely chopped onions
  • 1 ½ teaspoons ginger garlic paste
  • ¼ + ⅛ teaspoon turmeric powder
  • 1 ½ teaspoons red chilli powder
  • 1 ½ teaspoons kashmiri chilli powder
  • ¾ cup tomato puree
  • ¾ teaspoon salt
  • ¼ cup + 2 tablespoons water
  • ¾ teaspoon special ground masala
  • ¼ + ⅛ teaspoon garam masala
  • ⅛ teaspoon cardamom powder
  • 2 ¼ tablespoons fresh cream
  • 3 tablespoons finely chopped coriander leaves

For biryani rice gravy

  • 2 teaspoons ghee
  • 4 cardamoms
  • 4 cloves
  • 1 ½ inch cinnamon
  • 1 kapok bud / marathi moggu
  • 1 black cardamom
  • 1 star anise
  • 1 blade mace
  • 1 cup thinly sliced onions
  • 2 teaspoons ginger garlic paste
  • 2 green chillies slit
  • 20 mint leaves
  • 2 tablespoons finely chopped coriander leaves
  • ¼ teaspoon turmeric powder
  • 1 teaspoon kashmiri red chilli powder
  • ¾ teaspoon salt
  • ¾ cup tomato puree
  • 2 ½ tablespoons curds whisked
  • ¼ teaspoon garam masala
  • ⅛ teaspoon cardamom powder
  • 1 teaspoon kasuri methi
  • ½ teaspoon shahjeera
  • ¼ cup buffalo milk or cow milk
  • Juice of ½ lemon

Instructions

special spice powder

  • Add all the ingredients listed to a mortar & using the pestle grind to a fine powder and set aside. This will yield approx. 2 ¼ teaspoons.
    ½ nutmeg, 1 star anise, 1 inch cinnamon, 5 cloves, 5 green cardamoms

Chicken marination

  • Take all the ingredients listed for marination in a bowl, mix well and set aside for 30 minutes.
    750 gms boneless chicken, ⅛ teaspoon turmeric powder, ¾ teaspoon salt, ½ teaspoon cumin powder, 1 tablespoon kashmiri chilli powder, 1 ½ teaspoons special spice powder, 1 tablespoon ginger garlic paste, 1 tablespoon green chilli sauce, 1 egg, 2 ½ tablespoons curds, ¼ + ⅛ teaspoon black pepper powder, 3 tablespoons corn flour, 3 tablespoons maida

Biryani rice

  • heat water in a pot, add salt and whole spices. Once it boils, add soaked rice & boil on high for 3-4 minutes. Drain immediately and set aside. by this time rice is 90% cooked
    2 cups basmati rice, 2 ¼ litres water, 2 bay leaves, 1 inch cinnamon, 3 cardamoms, 3 cloves, 2 tablespoons salt

Frying chicken

  • heat oil in a kadai or pan, add marinated chicken into the oil and fry for 4-5 minutes on medium flame until chicken is cooked from the inside & crisp from the outside. Do not overcrowd the pan and fry in batches. Set aside.
    ¼ cup + 2 tablespoons cooking oil

saffron water

  • add a pinch of saffron to hot water or cooked rice water, mix and set aside to soak for 10 minutes.
    2 tablespoons hot water, 1 pinch saffron

Fried chicken gravy

  • Heat 3 tablespoons of fried chicken oil in a pan or kadai, add curry leaves, green chillies, saute for a few seconds on high till fragrant.
    2 sprigs curry leaves, 3 green chillies
  • Add chopped onions and fry for 2 minutes on medium till they turn light golden. Add ginger garlic paste and fry for a minute on low. Add turmeric powder, red chilli powder and saute for a few seconds. Add tomato puree, salt and cook on low for 3-4 minutes till the tomatoes are cooked well and oil appears at the sides of the pan. Add ¼ cup water and boil for a minute. Add the remaining ½ teaspoon of special spice powder, garam masala, cardamom powder and mix well.
    ¾ cup finely chopped onions, 1 ½ teaspoons ginger garlic paste, ¼ + ⅛ teaspoon turmeric powder, 1 ½ teaspoons red chilli powder, ¾ cup tomato puree, ¾ teaspoon salt, ¼ cup + 2 tablespoons water, ¾ teaspoon special ground masala, ¼ + ⅛ teaspoon garam masala, ⅛ teaspoon cardamom powder
  • Add fried chicken pieces and saute for 2-3 minutes on low flame. Add 1 ½ tablespoons of fresh cream, cook for a minute, garnish with coriander leaves and take off the heat.
    2 ¼ tablespoons fresh cream, 3 tablespoons finely chopped coriander leaves

Biryani rice gravy

  • Take 3 tablespoons of fried chicken oil & 2 teaspoons ghee preferably in a wide pan or kadai, add the whole spices - cardamoms, cloves, cinnamon, kapok bud, black cardamom, star anise, mace and saute for a few seconds till they are fragrant.
    2 teaspoons ghee, 4 cardamoms, 4 cloves, 1 ½ inch cinnamon, 1 kapok bud / marathi moggu, 1 black cardamom, 1 star anise, 1 blade mace
  • Add onions, salt and saute of medium for 2-3 minutes till they turn light golden. Add ginger garlic paste and saute for a minute. Add slit green chillies, mint & coriander leaves and cook for a minute. Add turmeric powder, kashmiri chilli powder, salt and saute for a minute.
    1 cup thinly sliced onions, 2 teaspoons ginger garlic paste, 2 green chillies, 20 mint leaves, 2 tablespoons finely chopped coriander leaves, ¼ teaspoon turmeric powder, 1 teaspoon kashmiri red chilli powder, ¾ teaspoon salt
  • Add tomato puree and cook on low for 3-4 minutes till the tomatoes are cooked well and oil appears at the sides of the pan. Add curds and cook for 2 minutes till the rawness goes & oil separates from the masala. Add garam masala, cardamom powder, kasuri methi, shah jeera, milk and cook for 2 minutes. Add lemon juice and take off the heat. Take out ¼ cup of the gravy and set aside separately.
    ¾ cup tomato puree, 2 ½ tablespoons curds, ¼ teaspoon garam masala, ⅛ teaspoon cardamom powder, 1 teaspoon kasuri methi, ½ teaspoon shahjeera, ¼ cup buffalo milk or cow milk, Juice of ½ lemon

Layering biryani

  • spread cooked basmati rice evenly on top of the gravy. Add ¼ cup of gravy that was set aside and cover with rice, so the flavour stays within. Sprinkle ghee and cover with a lid. Heat a tawa and place the biryani kadai on top of it and steam for 10 minutes on low and rest for half an hour before serving.
  • Serving biryani: fluff up the biryani rice and add 1 ½ cups of it to a serving bowl. Spread approx. 1 ladle of fried chicken gravy on top and serve.

Video

Nutrition

Calories: 691kcal | Carbohydrates: 76g | Protein: 36g | Fat: 26g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 175mg | Sodium: 3742mg | Potassium: 914mg | Fiber: 7g | Sugar: 8g | Vitamin A: 1483IU | Vitamin C: 24mg | Calcium: 213mg | Iron: 5mg