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
Garnishing
- Onion rings
- Coriander leaves
- Cashews sauteed in ghee.
Process –
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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