Andhra Style Chicken Biryani
Andhra Style Biryani is a vibrant and spicy rice dish originating from the South Indian state of Andhra Pradesh. Known for its intense flavors, this biryani typically features long-grain basmati rice layered with marinated meat, such as chicken or lamb, and a unique blend of spices including green chilies, ginger-garlic paste, and aromatic herbs like mint and coriander.
Ingredients
For Marinating the Chicken
- 750 grams Chicken cut into pieces
- 1 cup Thick yogurt
- 2 tablespoons Ginger-garlic paste
- 2 tablespoons Red chili powder
- 1 tablespoon Garam masala
- ½ teaspoon Turmeric powder
- Salt to taste
- Juice of 1 lemon
- Fresh coriander leaves chopped
- Fresh mint leaves chopped
For Cooking Rice
- 2 cups Basmati rice washed and soaked for 30 minutes
- Whole spices:
- 2 Bay leaves
- 4 Green cardamom pods
- 4 Cloves
- 1- inch piece Cinnamon stick
- Salt to taste
For Assembling
- 2 large Onions thinly sliced
- ¼ cup Ghee or oil for frying onions
- 1 large Tomato chopped
- Cashews and raisins optional for garnish
- Saffron strands soaked in warm milk optional
Instructions
Marinating the Chicken
- In a large bowl, combine yogurt, ginger-garlic paste, red chili powder, garam masala, turmeric powder, salt, lemon juice, chopped coriander leaves, and chopped mint leaves.
- Add chicken pieces to this marinade and mix well until they are fully coated.
- Cover the bowl with plastic wrap or a lid and let it marinate in the refrigerator for at least 1 hour (or overnight for better flavor).
Cooking the Rice
- Rinse the soaked basmati rice under cold water until it runs clear to remove excess starch.
- In a large pot, bring water to boil; add bay leaves, cardamom pods, cloves, cinnamon stick, and salt.
- Add the drained rice to boiling water and cook until it's about 70% done (the grains should still have some bite).
- Carefully drain the water using a sieve; set aside.
Preparing the Gravy
- In a heavy-bottomed pan or pot, heat ghee or oil over medium heat.
- Add thinly sliced onions and sauté until they turn golden brown.
- Remove half of the fried onions for garnishing later.
- Add chopped tomatoes; cook until they soften.
- Stir in marinated chicken along with all its marinade; cook until chicken is tender (about 20 minutes), stirring occasionally.
Assembling the Biryani
- In a heavy-bottomed pot or biryani handi, layer half of the cooked rice at the bottom.
- Spread half of the chicken mixture over this layer.
- Add some fried onions on top along with cashews and raisins if using.
- Layer with remaining rice on top followed by more chicken mixture.
- Finish with another layer of rice; drizzle saffron milk over it if using.
- Seal the pot tightly with aluminum foil or dough to trap steam.
Dum Cooking
- Place a heavy weight on top of the sealed pot to ensure even cooking.
- Cook on low heat for about 30–40 minutes to allow flavors to meld together.
- Once done, turn off heat but leave pot covered for an additional 10–15 minutes before serving.
Notes
Serving Suggestions
Andhra Style Biryani can be served with various accompaniments:- Raita: A cooling yogurt-based side that balances out spices.
- Salad: Fresh vegetable salad adds crunch and freshness.
- Chutney: A tangy chutney can enhance flavors further.