Andhra style Chicken Biriyani
I usually try my mom's proven recipe for biriyani all these years. It's totally south indian and lip smacking recipe.. but I'm not talking about that one now. I would share that recipe on a another post. But this time I tried a different way to make chicken biriyani... and it ended as exactly I wanted it to be!! We love Andhra style biriyani served in Nagarjuna Hotel in Bangalore.... (not the Hyderabadi style). This is similar to south indian style, but more of green chillies. I tried a combination on my own to mimic the Nagarjuna Biriyani... and yayyyyyy I won it!! Sandy loved it to the core!! Now let's look into the recipe:
Ingredients:
Masala to hand grind:
Black pepper - 1/2 tsp
Fennel seeds - 1/2 tsp
Jeera/Cumin seeds - 1/2 tsp
Curry leaves torn into peices - 1 tsp
Cinnamon stick - 2" piece
Cloves - 2
Star Anise - 1
Black stone flower
Mace and all other biriyani spices you have
To Marinate:
Chicken skinned out and cleaned - 1/2 kg
Ginger garlic paste - 1 tsp
Turmeric powder - 1/2 tsp
Red Chilli powder - 1/4 tsp
Curd - 1 tbsp
Lemon juice - few drops
Salt
Other Ingredients:
Onion finely sliced lengthwise - 2
Green chillies split lengthwise - 4 or 5
Basmati Rice - 1 cup
Ginger garlic paste (use freshly ground paste for flavor) - 1 tbsp
Chopped Corriander and mint leaves - 1/2 cup
Red chilli powder - 1/4 tsp (optional)
Ghee - 1 tbsp
Oil - 2 tbsp
Lemon juice - few drops
Method:
1. First hand grind the dry garam masala given under hand grind list. Use a traditional hand pestle and grind them into a rough powder. You can smell the divine flavor now :)
2. Marinate the chicken mixed with all the items under the marinate list and the hand ground masala. Keep it in the refrigerator for longer time to infuse the masala. 1 hour is least desirable, but 30 mins also works.
2. Wash the basmati rice once and soak them in water for 30 mins.
3. Heat the cooker pan, pour 2 tbsp oil. Add the onions and green chillies. Add 1 tbsp ginger garlic paste. Saute well until onions are transparent.
4. Add the marinated chicken. Mix well
5. Add salt required for the rice (Remember we added salt to the chicken too). Add 1/4 tsp chilli powder if you feel the green chillies are not hot enough. Cook the masala for 2 minutes.
6. You can roast the basmati rice in ghee and then add it to this masala. But I'm lazy to do that, so I add the rice to the masala directly and add ghee. Mix it well.
7. Add 1 1/2 cups of water for 1 cup of rice (This measurement works if the rice is soaked for atleast 30 mins, else use 2 cups water). Add chopped corriander and mint leaves. Close the cooker with the lid lightly, so that the flavour doesnt escape. Let the mixture boil well for 2 mins.
8. Add few drops of lemon juice for non-sticky rice, and close the cooker. Wait for one whistle and simmer it to 5 minutes. Done. Your biriyani is ready to be served!! Serve hot with lemon wedges and raita.
This recipe turned to be awesome for us... real finger licking good!!
Hope you enjoyed it... Do try and let us know your feedback.
Happy Cooking!!
Masala to hand grind:
Black pepper - 1/2 tsp
Fennel seeds - 1/2 tsp
Jeera/Cumin seeds - 1/2 tsp
Curry leaves torn into peices - 1 tsp
Cinnamon stick - 2" piece
Cloves - 2
Star Anise - 1
Black stone flower
Mace and all other biriyani spices you have
To Marinate:
Chicken skinned out and cleaned - 1/2 kg
Ginger garlic paste - 1 tsp
Turmeric powder - 1/2 tsp
Red Chilli powder - 1/4 tsp
Curd - 1 tbsp
Lemon juice - few drops
Salt
Other Ingredients:
Onion finely sliced lengthwise - 2
Green chillies split lengthwise - 4 or 5
Basmati Rice - 1 cup
Ginger garlic paste (use freshly ground paste for flavor) - 1 tbsp
Chopped Corriander and mint leaves - 1/2 cup
Red chilli powder - 1/4 tsp (optional)
Ghee - 1 tbsp
Oil - 2 tbsp
Lemon juice - few drops
Method:
1. First hand grind the dry garam masala given under hand grind list. Use a traditional hand pestle and grind them into a rough powder. You can smell the divine flavor now :)
2. Marinate the chicken mixed with all the items under the marinate list and the hand ground masala. Keep it in the refrigerator for longer time to infuse the masala. 1 hour is least desirable, but 30 mins also works.
2. Wash the basmati rice once and soak them in water for 30 mins.
3. Heat the cooker pan, pour 2 tbsp oil. Add the onions and green chillies. Add 1 tbsp ginger garlic paste. Saute well until onions are transparent.
4. Add the marinated chicken. Mix well
5. Add salt required for the rice (Remember we added salt to the chicken too). Add 1/4 tsp chilli powder if you feel the green chillies are not hot enough. Cook the masala for 2 minutes.
6. You can roast the basmati rice in ghee and then add it to this masala. But I'm lazy to do that, so I add the rice to the masala directly and add ghee. Mix it well.
7. Add 1 1/2 cups of water for 1 cup of rice (This measurement works if the rice is soaked for atleast 30 mins, else use 2 cups water). Add chopped corriander and mint leaves. Close the cooker with the lid lightly, so that the flavour doesnt escape. Let the mixture boil well for 2 mins.
8. Add few drops of lemon juice for non-sticky rice, and close the cooker. Wait for one whistle and simmer it to 5 minutes. Done. Your biriyani is ready to be served!! Serve hot with lemon wedges and raita.
This recipe turned to be awesome for us... real finger licking good!!
Hope you enjoyed it... Do try and let us know your feedback.
Happy Cooking!!
Chicken Biriyani - It's Finger Licking good!!
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