How to Make Chicken Biryani Andhra Style Recipe

Chicken biryani recipe in Andhra style is different from traditional hyderabadi biryani. Here I’m giving the easy & quick steps to cook chicken biryani in Andhra style. In contrast to traditional hyderabadi biryani, here we will use tomato puree also. In traditional style of biryani rice and chicken both are cooked separately, where as in this Andhra style both are cooked together and also some extra ingredients are used. So this post is especially for the Andhra cuisine lovers. Hope this post will be helpful to prepare a fabulous and tasty chicken biryani J.

Category	Non Vegetarian
Cuisine	Andhra
Preparation Time	10 min
Cooking Time	30 min
Servings	6

What are the ingredients I need to make Andhra Chicken Biryani?

·         Basmati Rice                           2 cups

·         Chicken                                   ½ kg

·         Oil                                           3 tbsp

·         Mint Leaves                            1 bunch

·         Fenugreek Leaves (Methi)      1 bunch

·         Coriander Leaves                    1 bunch

·         Water                                      4 cups

·         Green chilies                           12, small sized

·         Onion                                      4

·         Tomato                                    2

·         Cardamom                              2

·         Cloves                                     6

·         Staranaise                                1

·         Big Elaichi                              1

·         Bay leaves                               1

·         Cinnamon                                4

·         Ginger – garlic paste               1 tbsp

·         Salt to  taste

What is the method to prepare Andhra Chicken Biryani?

·         Soak rice for 30 minutes and drain it. Soaking helps rice to cook early and easily

·         Take a pan, pour oil and heat it

·         Add cardamom, cloves, star anaise, bay leaves, big elaichi, cinnamon stick, onion and         ginger – garlic paste

·         Sauté, till the onions turns to golden brown

·         Add chopped tomatoes and cook till oil separates and tomatoes blend in with masala

·         Now add chicken and cook until it turns white and oil separates from it

·         This may take 15 minutes

·         Add 1 tbsp of salt to chicken while coking

·         Grind mint leaves, coriander leaves, methi leaves and green chilies together in ½ cup         water

·         Add this paste to the chicken and cook for more 5 – 8 minutes

·         Add 3 ½ cup of water and ½ - 1 tbsp of salt to this mixture and bring it to boil

·         Now add the soaked rice, cover and cook for 15 minutes or till the rice is cooked.

·         Serve hot!!

Tips

·         Do not make mint, methi and coriander too watery

·         Green paste should be cooked till it turns to darker green

·         All cooking should be done on medium to low flame to avoid biryani from getting burn

·         If you find the chicken mixture too spicy, you can add half a cup of yogurt to leaves                  and chili mixture.

See Also: Non Vegetarian recipes, Mushroom Roast Recipe