The easiest Andhra Kodi Biryani Recipe known to man is here. You’ve got to try it!!


Recipe spoilers: This tasty recipe is built on the corner stones of Andhra cuisine. These are green chillies, coconut and curry leaves. So ahead is a super easy and super tasty spicy Chicken Biryani.

Best part of it – The cooking uses the popular ‘Dum’ technique so the rice and chicken are assembled half-cooked. the flavors and aromas infuse to give this dish an extra edge. Put your best apron on and get set go.

Recipe Ingredients – 

For making the chicken marinade

  • 1/2 kg chicken
  • Bunch of mint leaves
  • 1 tbsp ginger garlic paste
  • 6-7 tbsp curd/dahi
  • salt
  • dash of chilli powder

For making the masala

  • 4 cloves
  • 3 long stick cinnamon
  • 3-4 pods cardamom
  • poppy seeds
  • fennel seeds
  • 1 star anise
  • 1 mace
  • 5-6 green chillies
  • 1 cup onions
  • grated coconut
  • 10-12 curry leaves

For making the biryani rice

  • 4 tbsp ghee
  • 1 tsp black pepper
  • juice of half lemon
  • 1 tbsp jeera powder
  • 2 tbsp milk
  • saffron
  • 2 cups basmati rice
  • 31/2 cup water


  • Onion rings
  • Coriander leaves
  • Cashews sauteed in ghee.


Marinating the chicken: Wash and keep the chicken pieces aside. With a touch of water make a paste out of the ingredients for the masala in a blender. Add the ingredients of the marinade (listed separately) to the paste. Combine this with the washed and pre-cut chicken. Rub the pieces well to make sure all are covered well. Set aside for 2 to 3 hours.

Readying the rice: Wash the rice properly and keep it soaked in water for half an hour. After this oil water and cook the the rice till is 3/4th done.

Making the biryani: 

  • Use a heavy girdle with lid. Heat the ghee and saute the biryani ingredients (listed separately) for 1 to 2 minutes. Stop before they start blackening.
  • To the above add the pre-marinated chicken and cook until the chicken starts changing color and the mixture starts boiling.
  • At this point, add the partially cooked rice, a dash of lemon and give a light stir. Take care not to mix the chicken and rice.
  • The saffron strand should be spread roughly over the rice.
  • Cook on high flame for ten minutes and then reduce flame.
  • Let it sit and cook with the lid closed for the dum style. This will keep the aroma intact.
  • After 8-10 minutes check on the rice. Check the meat if it tender. Let it simmer 5 minutes more if not done yet.
  • Once done, sprinkle coriander leaves and cashews on top. Decorate with onion rings and have a side of onion/boondi raita to go with it.

Doesn’t it sound like the tastiest thing ever? Do try it and wow your friends and families over tomorrows lunch. Happy cooking. Bon appetit!!

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