Andhra chicken biryani | Quick chicken biryani
Andhra chicken biryani, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Andhra chicken biryani is just mouth-watering. This amazing recipe is provided by parveen. Be it kids or adults, no one can resist this delicious dish. How to make Andhra chicken biryani is a question which arises in people’s mind quite often. So, this simple step by step Andhra chicken biryani recipe by parveen. Andhra chicken biryani can even be tried by beginners. A few secret ingredients in Andhra chicken biryani just makes it the way it is served in restaurants. Andhra chicken biryani can serve 3 people. So, the next time you have a get together or a party at home, don’t forget to check and try out Andhra chicken biryani.
Ingredients (240 ml cup used)
- 2 cups basmathi rice
- 3 1/2 cups hot water
- 4 tbsp oil or ghee.
- 1 large onion sliced very thinly
- 1 to 2 green chili slit
- 1 1/2 tsp ginger garlic paste or grated ginger garlic
- Handful of mint / pudina leaves chopped
- Handful of coriander leaves chopped
- salt as needed – about ¾ to 1 tsp (adjust as needed)
Biryani masala to powder or biryani masala powder as needed
- 4 cardamoms
- ¼ tsp Pepper corn
- 5 cloves
- 2 inch cinnamon stick
- ½ tsp. fennel seeds / saunf
Dry spices to temper
- 1 bay leaf
- 3 cardamom
- 4 cloves
- 2 ” cinnamon stick
- Few pepper corn
- 1/8 small nutmeg (optional) or 2 generous pinches powdered
- 1 strand of mace or generous pinch powdered
- 1 star anise
- 1/2 kg chicken pieces with bones is preferred about 1 to 2 inch cubes
- 1/2 cup of yogurt or tomatoes (refer notes,how to use tomato)
- 1 1/2 tsp ginger garlic paste
- 1/8 tsp turmeric
- 1/2 tsp red chili powder
How to make the recipe
Powder the ingredients mentioned under to powder or use a readymade biryani masala
Marinate the chicken with the marination ingredients. Set aside.
Wash rice several times and soak for 20 mins. Drain and set aside.
Heat a deep pan or a casserole or a pressure pan or cooker with oil.
Sauté the spices in the oil to get an aroma.
Add onions & green chili. Fry till the onions turn golden color.
Add ginger garlic paste and fry till the raw smell disappears.
Add the mint and coriander leaves. Fry for 2 to 3 minutes
Add marinated chicken and fry on high flame till the chicken turns white in color. This usually takes 3 to 4 mins.
Add powder masala or biryani masala pow and mix well. Fry till the mix begins to leave the sides of the pan.
Pour hot water, cover and bring the water to a boil on a medium heat. Chicken will be almost cooked by this time otherwise cook further by covering until chicken turns tender.
Add the rice and salt. Stir well
On a medium flame, Cook without the lid till almost all the water evaporates.
Simmer the heat. Mix well from the bottom, Close the lid and cook till the rice is fully done. If needed can sprinkle little water. Take care not to burn the bottom. To prevent the rice being burnt at the bottom you can move this rice pot on to a hot tawa/ griddle and cook till the rice is cooked fully. If using pressure cooker, close the lid and cook for about 5 minutes on a low flame. Do not let it whistle.
Fluff up andhra chicken biryani with a fork and garnish