Andhra Pradesh Chicken Biryani

Andhra Pradesh Chicken Biryani is a flavorful and aromatic dish that combines perfectly cooked basmati rice with succulent chicken marinated in traditional Andhra spices. Known for its rich flavors and slightly spicy kick, this biryani is an exquisite delicacy that reflects the culinary traditions of Andhra Pradesh.

Andhra Pradesh Chicken Biryani

Author: Taste Spread Cooking Method: Steamed Cuisine: Indian Courses: Dinner Recipe Keys: A Andhra Pradesh Chicken Biryani C Chicken Biryani Dinner

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Prep Time 20 mins Cook Time 40 mins Total Time 1 hr Difficulty: Intermediate Servings: 1 Calories: 500 Best Season: Winter

Ingredients

Servings

• 150 g Chicken (bone-in, curry cut)

• 2 tbsp Yogurt

• 1 tsp Ginger-garlic paste

• ¹⁄₂ tsp Red chili powder

• ¹⁄₄ tsp Turmeric powder

• ¹⁄₂ tsp Salt

• ¹⁄₂ tsp Lemon juice

• ¹⁄₂ tsp Basmati rice

• 1 tbsp Ghee

• 1 Small Onion (sliced thin)

• 1 Small Tomato (chopped)

• 2 (Slit) Green chilies

• 1 Bay leaf

• 1 Small piece Cinnamon stick

• 2 Cardamom pods

• 2 Cloves

• 1 Star anise

• 2 tbsp (chopped) Fresh mint leaves

• 2 tbsp (chopped) Fresh coriander leaves

• 1 Cup Water

• Salt to taste

Instructions

1. In a bowl, mix yogurt, ginger-garlic paste, red chili powder, turmeric powder, salt, and lemon juice.

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2. Add chicken pieces to the marinade, coat well, and let it rest for 30 minutes (or longer for better flavor).

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3. Wash and soak the basmati rice in water for 20 minutes, then drain. Bring water to a boil in a pot with a pinch of salt. Add rice and par-cook it until 70% done. Drain and set aside.

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4. Add ghee, bay leaf, cinnamon, cardamom, cloves, and star anise in pressure cooker. Sauté until fragrant.

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5. Add sliced onions and sauté until golden brown.

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6. Stir in tomatoes and green chilies, cooking until soft.

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7. Add marinated chicken and cook until the chicken is half-cooked and releases its juices.

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8. Add chopped mint and coriander leaves. Adjust salt.

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9. Layer the half-cooked rice over the chicken mixture.

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10. Cover the pot with a tight-fitting lid (or seal with dough for authentic dum-style cooking).

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11. Place the pot on a low flame.

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12. Cook for 20 minutes, allowing the steam to cook the chicken and rice fully.

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13. Turn off the heat and let it rest for 5-10 minutes before opening.

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14. Gently fluff the biryani with a fork to mix the layers without breaking the rice.

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15. Serve hot with raita, boiled egg, or your favorite side dish.

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Note

• Adjust the spice levels based on your preference.
• Use fresh herbs and good-quality basmati rice for the best flavor.
• Serve hot with raita, pickle, or a boiled egg for an authentic Andhra-style meal.