Andhra Chicken Biryani Recipe

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Andhra Chicken Biryani Ingredients:

Andhra Chicken Biryani Recipe

  • Chicken pieces 4 large
  • Biryani rice 2 measures
  • 1 large onion sliced
  • 1 small tomato chopped
  • 1 tbs mint leaves
  • 1 tbs coriander leaves
  • 4 cloves
  • 1 piece of cinnamon
  • 1 bay leaf
  • 1 large elaichi
  • 2 tsp garlic-ginger paste
  • A couple of all the great south indian whole garam masalas ( i dont even know their names)
  • 2 tbs of ghee
  • 5-6 Cashew nuts (optional)
  • 1 tbs of cooking oil
  • 1 glass of buttermilk/curd
  • Salt to taste

How to make Andhra Chicken Biryani:

  • While you’re chopping and cleaning soak the Chicken pieces in the buttermilk with a pinch of garlic-ginger paste for marination. Curd or any form of it softens the chicken very well.
  • Heat ghee and oil in a pressure cooker.
  • Add all the whole garam masala, then add the cashew nuts, and roast on slow fire until they begin changing colour.
  • Add the green chillies and the sliced onions and cook till pink in colour.
  • Now add the ginger-garlic paste and roast it for 1 min.
  • Add large pieces of tomato, chopped coriander and mint leaves at this point and stir in for 1 more minute. (sorry i missed this part earlier)
  • Add some of the marinate mixed with a cup of water and the chicken to the pressure cooker.
  • Do not add salt now. Pressure cook the chicken for 5 minutes.
  • Cool the pressure cooker and open, to add the rice grains.
  • Mix in 1 more cup of water. ( do know your rice well. some basmati rice cooks quickly with the least amount of water)Add salt to taste, shut the pressure cooker again and wait for 2 whistles.
  • Cool the cooker and the Biryani is ready.
  • Make some lovely raita with diced cucumber, onions, tomatoes, coriander leaves, nicely blended curd, salt, cumin powder, a pinch of red chilli powder and a 1/2 tsp of sugar. It really goes well with the Biryani

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