Andhra Chicken Biryani Recipe - Quick Biryani Using Yogurt

Prep time10 mins

Cook time20 mins

Total time30 mins

Andhra Pradesh sizzling in spices, chilly and masaladar cooking is distinct from the hyderabadi mughal influenced cooking. This biryani finds a place in all Muslim and Christian celebrations and offerings of thanks , be it EID or Christmas. Its made in Hindu homes too, on special occasions.

Serves 4 –5.

Ingredients

2 cups basmathi rice

3½ cups water

4 tbsp oil or ghee.

1 large onion sliced very thinly

1 to 2 green chilli slit

1½ tsp ginger garlic paste or grated ginger garlic

Fistful of mint / pudina leaves chopped  Fistful of coriander leaves chopped

Biryani masala to powder or biryani masala powder as needed

4 cardamoms

¼ Pepper corn

5 cloves

2 inch cinnamon stick

½ tsp. fennel seeds / saunf

dry spices to temper1 bay leaf

3 cardamom

4 cloves

2” cinnamon stick

Few pepper corn

⅛ small nutmeg (optional)

1 strand of mace

1 star anise

Marination

½ kg chicken pieces with bones is preferred

½ cup of yogurt or tomatoes

1½ tsp ginger garlic paste

⅛ tsp turmeric

½ tsp red chili powder

Method

1)  Powder the ingredients mentioned under to powder or use a readymade biryani masala

2)  Marinate the chicken with the marination ingredients. Set aside.

3)  Wash rice several times and soak for 20 mins. Drain and set aside

4)  Heat a deep pan or a casserole or a pressure pan or cooker with oil

5)  Sauté the spices in the oil to get an aroma

6)  Add onions & green chili. Fry till the onions turn golden color.

7)  Add ginger garlic paste and fry till the raw smell disappears.

8)  Add the mint and coriander leaves. fry for 2 to 3 minutes

9)  Add marinated chicken and fry on high flame till the chicken turns white in color. This usually takes 3 to 4 mins

10)     Add powder masala or biryani masala powder and mix well. Fry till the mix begins to leave the sides of the pan

11)     Pour water, cover and bring the water to a boil

12)     Add the rice and salt. Stir well

13)     On a medium flame, Cook without the lid till almost all the water evaporates.

14)     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 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.

15)     Fluff up andhra chicken biryani with a fork and garnish

If you wish to use tomatoes instead of yogurt, marinate chicken with the ingredients mentioned under to marinate, skip using yogurt and use 1 tbsps. lemon juice. Then after frying the ginger garlic paste and mint leaves, add tomatoes and fry till they turn mushy and begins to leave the sides of the pan, add chicken and fry for 2 to 3 minutes till it turns white, then add the biryani masala powder.

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