Chicken Fry Biryani (Kodi Vepudu Biryani)

Updated: June 9, 2024, By Swasthi

Chicken Fry Biryani also known as Kodi Vepudu Biryani is a unique and delicious rice dish from Andhra restaurants. Hot and spicy, sauteed tender chicken is layered over a uniquely flavored biryani rice. The masala coated over the chicken is to die for! It is made with a special spice blend that is sautéed and deep roasted in a pan along with the chicken. Chicken Fry Biryani is usually served with a biryani Shorba, Salan and Onion raita.

Chicken Fry Biryani (Kodi Vepudu Biryani)

Restaurants serving Biryani are always in a race to capture the market. We get to see so many fusion and innovative types of biryani especially in Andhra restaurants. A lot of them are not made in the dum style but they actually taste so good with plenty of flavor. But some are way too spicy, greasy and really hot.

This Kodi Vepudu Biryani is one such dish from a popular Andhra restaurant in Singapore. This was their best biryani in the past for about a decade but later everything changed due to change of hands/chefs. After eating there for many years, I was able to replicate their biryani and this version is less hot and less greasy. But equally delicious!

Chicken Fry Biryani recipe has 2 components. The first one is to make the Chicken Fry also known as chicken vepudu and the second one is to make the biryani rice. You will finish it by simply assembling the chicken fry with the biryani rice. Here are the 2 key steps for the best chicken fry biryani. Cook the chicken one day ahead and rest it in the refrigerator, make the vepudu the day you are ready to serve. Or alternately, marinate the chicken for a few hours to overnight, cook and saute – all on the same day. This helps the chicken soak up the flavors .

The second step is to saute the chicken really well until the masala is deep roasted. On various occasions I have found their rice to be different, sometimes served with real dum cooked biryani (no meat) and sometimes with biryani rice, what I am showing here. Either ways, it tastes nearly the same because deep roasting the chicken dominates everything else.

Photo Guide

Step by step Photo Instructions

Make the spice blend

1. Firstly, powder 2 tbsp coriander seeds, half tsp cumin seeds, 4 green cardamoms, 2 one inch cinnamon pieces, 4 to 6 cloves and ¼ tsp saunf to a fine powder. Set this aside. You can also use a good ready made masala powder.

2. To the same jar, add 12 to 15 cashews and make a fine powder. Set this aside as well separately. There is no substitute to this.

3. Pulse 1 heaped cup cubed onions in a blender to a coarse texture. (not a smooth paste). Set this aside.

masala preparation for chicken fry biryani recipe

Cook chicken & make vepudu

4. Add chicken to a pot along with ¼ tsp salt, red chili powder, ¼ tsp turmeric, 1½ tsp ginger garlic & garam masala (from step 1),

Add washed and drained chicken

5. Add 1 tbsp ghee, onion paste from step 2 and 1½ tbsp lemon juice.

Add 1 tbsp ghee, onion paste

6. Mix everything well. If you want you may rest in the marinade overnight. Begin to cook on a low to medium heat until soft and tender.

Mix everything

7. Once completely cooked switch off the stove. Chicken should be very tender and break up easily. You can store this in the refrigerator and make the vepudu the next day.

Chicken should be very tender and break up easily

8. Heat a pan with oil and add cinnamon, clove and cardamom.

Heat a pan

9. Add the cooked chicken and then the cashew powder from step 2.

Add the cooked chicken

10. Mix well and fry until the moisture evaporates completely and turns darker. The masala clings on to the chicken and you should get a nice aroma. We are done with the chicken fry. Keep this aside.

Mix well and fry

Make the rice

Wash and soak rice for about 30 mins. Drain to a colander.

11. Add onions, ginger, garlic, ½ cup pudina (mint), ½ cup coriander leaves and green chili to a blender jar. Pudina and coriander leaves to be measured loosely, do not alter the quantity as it may alter the color & flavor.

Add onions, ginger, garlic

12. Make a fine paste. Set aside.

fine paste

13. Heat oil in a pot with 2.5 tbsp. oil. Add bay leaf, star anise, 1 strand mace, 1 small cinnamon stick, 3 green cardamoms, 4 cloves and ¾ tsp shahi jeera. Do not reduce the amount of oil.

Heat oil in a pot

14. When shahi jeera begins to crackle, add the green paste. Fry this well until the raw smell is gone. This takes about 3 to 4 mins, by then the oil begins to separate.

add the green paste

15. Add curd, biryani masala, coriander powder (optional), red chili powder, turmeric and salt.

Add curd, biryani masala

16. Stir everything well and cook until the oil separates.

cook until the oil separates

17. Pour water, mix well and taste test to adjust salt. Bring to a rolling boil.

Pour water

18. When the water comes to a rapid boil, Add drained rice.

water comes to a rapid boil

19. Mix and cook on a medium heat until the water is almost absorbed, but thick gravy like moisture is still over the rice. There should be still moisture in the pot.

Mix and cook

20. At this stage lower the flame completely and seal it with a foil or a moist thick kitchen cloth. Place a tight lid. Move this over to a hot tawa and reduce the flame to low. Dum cook for 12 to 13 mins. Once you switch off the stove, leave it undisturbed for about 10 to 15 mins.

seal it with a foil or a moist thick kitchen cloth

21. Dum cooked fragrant plain biryani is ready.

Dum cooked fragrant plain biryani

Layering chicken fry biryani

22. In a large bowl, layer half of the rice.

layer the rice

23. Next layer the chicken fry.

layer the chicken fry

Repeat layering the biryani rice. Then another layer of chicken. Top up with little more rice. There is no garnishing done for this chicken fry biryani. If you want add some mint and coriander leaves. This is served with onion raita and a special salan. This simple shorba / sherva too goes well.

Chicken Fry Biryani (Kodi Vepudu Biryani)

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Recipe Card

chicken fry biryani

Chicken Fry Biryani (Kodi Vepudu Biryani)

5 from 24 votes
Also known as kodi vepudu biryani this is a delicious biryani variety from Andhra restaurants. Chicken is stir fried and layered with biryani rice.
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For best results follow the step-by-step photos above the recipe card

Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour

Ingredients (US cup = 240ml )

To make the chicken fry

  • 1 tablespoon oil
  • 1 green chilies optional
  • 1 cinnamon small
  • 2 cloves
  • 1 green cardamom
  • 12 to 15 cashews or 2.5 tbsp almond flour


  • ½ kg chicken (bone-in or boneless)
  • 1 to 1½ tablespoons lemon juice
  • ¼ teaspoon turmeric
  • ½ to 1 tablespoon red chili powder (kashmiri , adjust as needed)
  • 2 onions large , or 1 heaped cup cubed (coarsely crushed)
  • teaspoon ginger garlic paste
  • 1 tablespoon ghee solid
  • Salt to taste

Garam masala powder or use store bought

  • 2 tablespoon Coriander
  • 2 inch Cinnamon piece thin
  • 6 to 8 Cloves
  • 4 green cardamom / elachi
  • ½ teaspoon cumin seeds / Jeera / jeelakara
  • ¼ teaspoon Fennel seeds / saunf (optional)

Ingredients for biryani

  • 2 cups rice
  • 3.5 cups water or stock
  • 2 to 3 tablespoon Oil
  • Salt as needed
  • Turmeric as needed little only
  • ½ teaspoon red chili powder
  • 1 ½ teaspoon biryani masala powder (any ready made will do)
  • 1 teaspoon coriander powder
  • ¼ cup curd fresh, / yogurt (do not use very sour one)

To grind

  • 2 onion medium , (1 cup sliced)
  • 4 garlic cloves
  • 1 inch Ginger or ginger garlic paste 1.5 tsp
  • 1 green chili
  • ½ cup pudina / mint (loosely measured)
  • ½ cup coriander (loosely measured)

To Temper

  • 1 bay leaf
  • 1 star anise
  • 1 strand mace
  • ½ teaspoon shahi jeera
  • 3 green cardamoms
  • 4 cloves


Make chicken fry

  • Marinate the chicken with ingredients mentioned under marinade. If you want you may leave it overnight in the refrigerator.
  • On a low flame, cook the chicken till it is soft cooked and tender. 2 tbsp water can be sprinkled if the chicken turns dry while cooking.
  • Heat oil in a pan, add the cooked chicken & cashew powder. Fry until the moisture evaporates and the masala turns darker and aromatic. Taste test to adjust salt. Keep this aside.

Make biriyani rice

  • Heat oil in a pot and Add bay leaf, 3 green cardamoms, 4 cloves, 1 inch cinnamon stick, star anise, ½ to ¾ tsp shahi jeera. Add the ground paste and saute until the raw smell is gone.
  • Add curd, biryani masala, turmeric, coriander powder, red chili powder and saute until oil begins to seperate.
  • Pour water and adjust salt to your taste. Add rice and cook on a medium heat until the rice is 90% cooked.(Rice is still soggy.)
  • Lower the flame completely, Seal the pot with a foil or a moist thick kitchen cloth.
  • Dum it on a hot tawa for 12 to 13 mins. If you have a induction cook top, then you can cook on number 2 to 3 for 15 mins. Let rest for 10 to 15 mins.

Layering chicken fry biryani

  • Transfer half of the rice to a serving bowl. Layer half of the chicken fry over the rice. Repeat the layering alternately with rice and chicken once more. Garnish with coriander leaves. Serve hot with raita and salan.

NUTRITION INFO (estimation only)

Nutrition Facts
Chicken Fry Biryani (Kodi Vepudu Biryani)
Amount Per Serving
Calories 898 Calories from Fat 351
% Daily Value*
Fat 39g60%
Saturated Fat 9g56%
Cholesterol 103mg34%
Sodium 216mg9%
Potassium 815mg23%
Carbohydrates 102g34%
Fiber 12g50%
Sugar 6g7%
Protein 36g72%
Vitamin A 810IU16%
Vitamin C 21.5mg26%
Calcium 239mg24%
Iron 6.8mg38%
* Percent Daily Values are based on a 2000 calorie diet.
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About Swasthi

I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills. More about me

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Tried cooking Biryani for first time and it turned out to be pretty good.

Thank you Swasthi?.

HI Mam .I am going to try this recipe tommorow … ie 17 sep 2022. pl let me know if the measurement cup you are referring in the recipe is 240 ml cup. for eg rice… do i use a 240 ml cup. Pl guide me..

5 stars
Delicious and easy recipe….whole family loved it ….thank you so much swasthi

5 stars
Hey,, tried this recipe and came out good..i dint used chilly powder in rice masala.. An easy biriyani recipe which does not harm ur stomach. 🙂 thank you

It’s a wonderful recipe. Thanks for sharing with such beautiful pics and great tips.
Can I do the same with mushrooms? With the mushrooms giving out water while cooking I’m not sure if it will work. Please guide me on this.

Thanks for the instant reply. Will definitely try it ASAP.

Excellent but what curry to serve with please tell me

Hi Swasthi,
If I am making the receipe for 8 people, do I double the ingredients mentioned for grinding ? Please reply.

5 stars
Amazing recipe!!! Followed step by step process as mentioned and it came so well. Thank you!

Can you please share recipe for Natukodi (Country Chicken) Biryani?

5 stars
Excellent guide to a perfect recipe. Worked out very well for me, despite my first attempt on biryani…Thanks a lot…

5 stars
Hi salaam
our recipes look fab, I read the post on biryanu rice, such handy tips to know will try out. Keep recipes coming in . im gonna somehow save u.
Best wishes
Mrs Zaman

5 stars
Super duper recipe, now I am always using this recipe.

hello ma’am I really like your recipes and surfing your blog your recipes are mindblowing may god give u and ur family health and happiness.

its realllyyy..
….. awessssome i love this recipes thank u for ur recipes

5 stars
I like the way of preparing the chicken biryani .

Hi Ma’am, I tried u r chicken fry andhra came out very tasty..can u plz tell me what is biryani masala…in this chicken fry biryani..u mentioned about biryani masala ..but there is no ingredients list for biryani masala. thank u in advance.

do u have a recipe for the biryani masala u use?

Wow. I’m gonna make this for sure and revert.bookmarked. Thxs