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By Chef Chandan Prajapati

Andhra Chicken Biryani

Serves -4

Calories – 450 calories per 100 gm of serving

Origin – Andhra Pradesh

Preparation time – 1 hour

Cooking time – 45 minutes

 

INGREDIENTS

Chicken cut into pieces – 500 gm

FOR MARINATION

Yogurt – 2 cups

Ginger garlic paste – 2 tbsp

Turmeric powder- 1 tsp

Red chilli powder – 1 tsp

Garam masala powder – 1 tsp

Fresh mint leaves chopped – use small bunch

Curry leaves – 5 to 6 leaves

Salt – to taste

FOR RICE

Basmati long grain rice – 300 gm rice

Cardamom – 2-3

Bay leaf – 1

Salt – a pinch

Water as required - to soak and cook

FOR COOKING

Ghee – 100 gm

Curry leaves - handful

Cardamom – 3 ot 4

Cinnamon – 1 inch stick

Cloves -3 -4

Mace – 1

Star anise - 1

Bay leaf – 1

Ginger garlic paste – 2 tbsp

Green chilli paste – 1 tsp

Sliced onions – 1 cup

Fried onions – 1 cup

Saffron soaked in milk – 1 pinch of saffron soaked in 100 ml milk.

Fresh chopped coriander leaves – 2 tbsp

Fresh chopped mint leaves  - 2 tbsp

Whole spices – 1 tsp

Green slit – 2 -3

Ginger peeled and julienned – 1 tsp

Ghee – 2 tbsp

METHOD

  • Marinate the chicken with all the ingredients mentioned for marination.  Leave it aside for an hour.
  • Soak the rice in water for 30 minutes. Cook the rice with cardamom, bay leaf and a pinch of salt till half done. Remove and keep aside.
  • Now heat ghee in a handi and add the whole spices and curry leaves. Add ginger garlic paste and green chilli paste and cook for a minute. Add sliced onions and cook till brown. Add the marinated chicken and cook on low heat till half done. Put the handi on tawa. Add the half cooked rice on the half cooked chicken. Top with saffron milk, fried onion, whole spices, chopped coriander leaves and mint leaves; slit green chillies, ginger juliennes and ghee and cook covered on tawa for half an hour on very low heat. 
  • Remove form the tawa and serve hot with raita.

 

 

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