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Andhra Chicken Biryani Recipe

Andhra Chicken Biryani Recipe
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Andhra Chicken Biryani is a flavorful one-pot rice dish from Andhra Pradesh, renowned for its bold spices, tender chicken, and heavenly aroma. This biryani combines marinated chicken, basmati rice, and fragrant whole spices, making it a perfect choice for family meals or festive gatherings.

Ingredients

Scale

For the Marinade

  • 500g chicken (bone-in, cut into pieces)
  • ½ cup yogurt (or substitute with tomatoes for dairy-free)
  • 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 minutes)
  • 3½ cups hot water
  • Salt to taste

Whole Spices

  • 1 bay leaf
  • 3 green cardamoms
  • 4 cloves
  • 2-inch cinnamon stick
  • Optional: pinch of nutmeg powder, 1 strand mace, or 1–2 star anise

Other Ingredients

  • 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

Optional: Homemade Biryani Masala Powder

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

Instructions

Step 1: Prepare the Chicken

  1. Combine chicken, yogurt, ginger-garlic paste, turmeric, chili powder, and salt in a bowl.
  2. Mix well, cover, and marinate for at least 30 minutes (overnight for best results).

Step 2: Prep the Rice

  1. Rinse basmati rice until water runs clear.
  2. Soak for 20–30 minutes, then drain and set aside.

Step 3: Cook the Biryani Base

  1. Heat oil or ghee in a large heavy-bottomed pot.
  2. Add whole spices (bay leaf, cardamom, cinnamon, cloves, etc.) and sauté until aromatic.
  3. Fry onions and green chilies until onions are golden brown.

Step 4: Build the Flavor

  1. Stir in ginger-garlic paste and cook until raw aroma disappears.
  2. Add mint, coriander leaves, and tomatoes (if using). Cook until soft and pulpy.

Step 5: Cook the Chicken

  1. Add marinated chicken and fry on high heat until chicken is lightly cooked and oil separates at the edges.
  2. Sprinkle biryani masala powder (if using) and mix well.

Step 6: Add Rice and Cook

  1. Pour hot water into the pot and adjust salt to taste. Cover and cook until chicken is tender.
  2. Gently fold in the soaked rice and cook uncovered until most of the water evaporates.

Step 7: Dum (Steam) Cooking

  1. Turn heat to low and cover the pot tightly to trap steam.
  2. Optionally, place a tawa (griddle) under the pot to prevent burning.
  3. Let it cook for 10–15 minutes until the rice is fluffy and fully cooked.

Notes

Serving Suggestions

  • Serve hot garnished with fresh coriander leaves.
  • Pair with raita (yogurt-based side), cucumber salad, or papadums for a complete meal.

Tips & Tricks

  • For dairy-free biryani, replace yogurt with lemon juice or blended tomatoes.
  • Soaking the rice ensures fluffy, non-sticky grains.
  • Adjust the spice level by balancing green chilies and red chili powder.

Storage & Reheating

  • To Store: Cool completely and store in an airtight container in the refrigerator for up to 2 days.
  • To Reheat: Add a splash of water and gently heat in a microwave or on the stovetop to restore its moisture.

Find it online: https://indianrecipe.info/andhra-chicken-biryani/