If you love biryani and fried chicken, this Boneles Chicken Biryani will blow your mind! It’s a super flavorful, layered biryani that’s a Sunday ritual for every Bangalorean household (and now it can become YOURS too!).
My Bangalore readers know that there’s nothing like Meghana’s Boneless Chicken Biryani. I mean, fried chicken in biryani is genius 🤌and everyone deserves to know what this biryani tastes like. So here is how to make the city’s favorite biryani right at home!! Make this once, and you’ll be making it every Sunday 😉
I love taking inspiration from Bangalore when I’m testing recipes, like my favorite Donne Biryani Style Chicken Pulao and Kavitha Aunty’s Rice Bath. We’ve been big fans of the chicken biryani at Meghana for years now and it was about time it made it to the blog!
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What exactly IS Meghana Biryani?
This Meghana biryani isn’t like your average biryani. It’s got spiced masala rice that’s layered with a rich, herby tomato gravy and topped with the most delicious fried chicken gravy. There’s a homemade spice mix involved, a little saffron, some cream, and all sorts of whole spices galore that make this preparation truly unique. It’s indulgent, bold, and absolutely perfect for special days or whenever you’re in the mood to treat yourself!
Boneless Chicken Biryani Ingredients
Special Spice Powder: magical things happen when you bring together nutmeg, star anise, cinnamon, cloves and cardamom
Chicken Marinade: boneless chicken, turmeric powder, cumin powder, salt, chilli powder, and thethen that special spice powder from above, along with ginger garlic paste and green chilli sauce to add some depth. We also add and egg, curd, corn flour, and maida so that the chicken is perfectly crispy when fried
Biryani Rice: basmati rice, water, and salt along with but we also add bay leaves, cinnamon, cardamom and cloves forhere to add another layer of flavor
Chicken Gravy: curry leaves, green chillies, onions, ginger garlic paste, turmeric powder, chilli powder, tomato puree, salt, water, more of our special spice powder, garam masala, cardamom powder, fresh cream and coriander seeds. Each step of the way we keep adding spices – that’s what makes this biryani so unique!
Biryani Rice Gravy: ghee, cardamom, cloves, cinnamon, kapok bud, black cardamom, star anise, blade mace, onions, ginger garlic paste, green chillies, coriander leaves, spice powders, tomato puree, curd, kasuri methi, shahi jeera, cow milk, lemon juice
Other: we’ll also need cooking oil to fry our chicken, along with some hot water, saffron and ghee for the topping
Frequently Asked Questions
Boneless chicken thighs work best — tender, juicy, and perfect for frying.
Yes, but adjust frying time. Bone-in pieces release juices during dum, which changes the texture slightly.
Definitely! Cook mutton/lamb till tender before layering. The flavor will be deeper and richer.
This Meghana Boneless Biryani is meant to be medium-hot, but you can adjust chilli powder and green chillies to suit your taste.
Yes, you can marinate and fry chicken, and prep the gravies a day in advance. Just cook the rice and layer when ready.
Serving Ideas
- Pair this delicious fried chicken biryani with Onion Raita
- Top it with salan to take the heat up
- Serve with a side of kachumber salad or even crispy papad
Storage Tips
- You can store this biryani in an airtight container in the refrigerator for up to 2 days
Life has been significantly better since I’ve started making this Meghana Boneless Chicken Biryani – and I’ll let the biryani speak for itself! You neeed to try this one, it’s worth all the effort and is truly a recipe that everyone will be requesting more of. I
f you give it a try, do share your pictures over on my IG @my_foodstory! Love biryani? Also check out my classic Chicken Biryani and Mutton Biryani recipes ❤️
Watch Boneless Chicken Biryani Recipe Video
Boneless Chicken Biryani | Meghana Style
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
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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
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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
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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% cooked2 cups basmati rice, 2 ¼ litres water, 2 bay leaves, 1 inch cinnamon, 3 cardamoms, 3 cloves, 2 tablespoons salt
Frying chicken
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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
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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
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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
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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
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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
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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
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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
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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
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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.
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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
This article was researched and written by Navya Khetarpal.
The post Boneless Chicken Biryani | Meghana Style appeared first on My Food Story.
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