Andhra Chicken Biryani is not just food—it’s a celebration. Packed with bold, spicy flavors, this dish hails from Andhra Pradesh, a southern Indian state that loves its fiery cuisine. Imagine tender chicken marinated in spices, layered with aromatic basmati rice, and cooked to perfection. That’s Andhra Chicken Biryani for you.

It’s more than just a recipe. It’s history on a plate. Biryani’s roots can be traced back to Persian influences brought to India by the Mughals. Over the years, every region added its own twist. Andhra’s version? Big on spice, simple ingredients, and packed with flavor.

This recipe uses traditional techniques but keeps it approachable. Whether you’re hosting friends or having a family dinner, this biryani will definitely hit the spot.

Quick Overview

• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 15 minutes
• Serves: 4
• Difficulty: Moderate

Tools You’ll Need:

• A heavy-bottomed pot or pressure cooker
• Mixing bowls
• Basic tools: knife, cutting board, measuring cups, and a spatula

Pro Tip: Want to save time?

• Marinate the chicken up to 2 days in advance.
• Make your biryani masala powder ahead of time and store it.

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Ingredients

For the Marinade:

• 500g bone-in chicken, cut into pieces
• ½ cup yogurt (or tomatoes for a dairy-free option)
• 1½ tsp ginger-garlic paste
• ⅛ tsp turmeric powder
• ½ tsp red chili powder (adjust to taste)
• ½ tsp salt

For the Rice:

• 2 cups basmati rice (soaked for 20–30 mins)
• 3½ cups hot water
• Salt to taste

Whole Spices for Flavor:

• 1 bay leaf
• 3 green cardamoms
• 4 cloves
• 2-inch cinnamon stick
• Optional: ¼ tsp peppercorns, a pinch of nutmeg powder, or mace

Other Essentials:

• 4 tbsp oil or ghee
• 1 large onion, thinly sliced
• 1–4 green chilies, slit
• 1 medium tomato, chopped (optional)
• ¼ cup mint leaves, chopped
• ¼ cup coriander leaves, chopped

DIY Biryani Masala (or just use store-bought):

• 4 green cardamoms
• ¼–½ tsp peppercorns
• 5 cloves
• 2-inch cinnamon stick
• ½–1 tsp fennel seeds

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Step-by-Step Guide

Prep Time

1. Marinate the Chicken: Mix the chicken with yogurt (or tomatoes), ginger-garlic paste, turmeric, chili powder, and salt. Let it sit for at least 30 minutes (overnight is even better).
2. Prep the Rice: Rinse the rice until the water is clear. Soak it for 20–30 minutes, then drain.
3. Make the Masala Powder: Grind the spices listed above into a fine powder if you’re making it at home.
4. Chop and Slice: Thinly slice the onions, slit the chilies, and chop the herbs.

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Let’s Get Cooking

1. Sauté the Spices: Heat oil or ghee in a big pot. Toss in the bay leaf, cardamom, cloves, cinnamon, and mace. Cook for a minute until they’re fragrant.
2. Cook the Onions: Add sliced onions and chilies. Fry until the onions turn golden brown.
3. Add Ginger-Garlic: Stir in the ginger-garlic paste. Cook until it doesn’t smell raw anymore.
4. Add Herbs: Mix in the mint, coriander, and tomatoes (if using). Let it cook down into a soft mixture.
5. Cook the Chicken: Add the marinated chicken with all the juices. Fry on high heat until the chicken turns white and starts releasing oil.
6. Spice It Up: Sprinkle your biryani masala powder. Stir well and let the flavors come together.
7. Add Water: Pour in hot water. Cover and cook until the chicken is tender.
8. Layer with Rice: Gently mix in the soaked rice with a pinch of salt. Let it cook uncovered until most of the water is absorbed.
9. Dum (Steam) Cooking:

• Turn the heat to low.
• Cover the pot tightly (use foil if needed).
• Cook for 10–15 minutes. If you’re worried about burning, place the pot on a griddle while it steams.

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Tips & Variations

Want to Switch It Up?

• For dairy-free: Swap yogurt with a splash of lemon juice or tomatoes.
• Like it extra spicy? Add more green chilies or a pinch of red chili powder.
• Want more veggies? Toss in peas or carrots for added color and nutrition.

Storage & Reheating:

• Leftovers: Store in an airtight container in the fridge for up to 2 days.
• Reheating: Add a bit of water and warm it on the stovetop or microwave to keep it moist.

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Serving Ideas

How to Serve: Garnish with fresh coriander. Pair it with onion raita, a crisp cucumber salad, or even fried papadums for the ultimate feast.

There you have it! This Andhra Chicken Biryani isn’t just a recipe—it’s your ticket to the rich flavors of Andhra Pradesh. Trust me, every bite is worth the effort. Ready to get cooking?

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