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Gongura Chicken Biryani

Gongura Chicken Biryani
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A perfect marriage of tangy gongura (sorrel leaves), tender chicken, and fragrant spices layered with basmati rice. This Andhra-style biryani is a flavorful treat that brings bold regional flavors to your table. Whether it’s for a festive occasion or family dinner, this dish is sure to impress!

Ingredients

Scale

For Chicken Marinade

  • 500 g chicken (bone-in or boneless)
  • ½ cup plain yogurt
  • 2 tbsp ginger-garlic paste
  • 1 tsp red chili powder
  • Salt to taste

For Gongura Paste

  • 1 cup gongura (sorrel leaves), washed and drained
  • 3 green chilies
  • 1 tsp oil
  • A pinch of salt

For the Biryani

  • 2 cups basmati rice, soaked for 30 minutes
  • 2 medium onions, thinly sliced
  • 2 medium tomatoes, chopped
  • 1 tsp each turmeric and garam masala powder
  • 2 tbsp ghee
  • 2 tbsp cooking oil
  • Whole spices:
  • 2 bay leaves
  • 4 cloves
  • 3 cardamom pods
  • 1 cinnamon stick
  • Fresh mint and coriander leaves for garnish
  • Fried onions (optional, for garnish)

Instructions

Step 1: Marinate the Chicken

  1. Combine chicken, yogurt, ginger-garlic paste, red chili powder, and salt in a bowl.
  2. Mix thoroughly, cover, and marinate in the refrigerator for at least 1 hour (or overnight for more flavor).

Step 2: Prepare the Gongura Paste

  1. Heat oil in a pan. Add gongura leaves, green chilies, and a pinch of salt.
  2. Sauté until the leaves wilt and turn dark green (about 3–5 minutes).
  3. Cool slightly, then blend into a smooth paste. Set aside.

Step 3: Cook the Aromatics

  1. Heat ghee and oil in a heavy-bottomed pot or pressure cooker.
  2. Add bay leaves, cloves, cardamom, and cinnamon. Sauté for 1–2 minutes until fragrant.
  3. Add sliced onions and cook on medium heat until golden brown.

Step 4: Build the Flavor Base

  1. Mix in chopped tomatoes and cook until soft and juicy.
  2. Stir in turmeric powder and garam masala powder.
  3. Add marinated chicken (with the marinade) and cook on medium heat until the chicken is partially cooked (10–12 minutes).

Step 5: Layer the Biryani

  1. Spread gongura paste evenly over the chicken mixture.
  2. Drain the soaked rice and layer it on top of the chicken evenly.
  3. Sprinkle chopped mint, coriander leaves, and fried onions (optional).

Step 6: Dum Cook the Biryani

  1. Seal the pot with a tight-fitting lid or dough to trap steam.
  2. Cook on very low heat for 20–25 minutes.
  3. Once done, let it rest for 5 minutes. Fluff the rice gently with a fork before serving.

Notes

Serving Suggestions

  • Serve hot with a side of cucumber raita or onion-tomato salad.
  • Garnish with sliced boiled eggs for an extra touch.

Tips & Tricks

  • Rice Prep: Ensure the rice is only partially cooked before layering to avoid mushy textures.
  • Burn Prevention: Place a heavy tawa under the pot during dum cooking for even heat distribution.

Storage & Reheating

  • Store leftovers in an airtight container in the refrigerator for up to 2 days.
  • Reheat using a microwave or steam gently to retain moisture and flavor.
  • For freezing, portion the biryani into containers and freeze for up to one month. Thaw overnight in the fridge before reheating.

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