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

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!!