Andhra Simple Chicken Biriyani | Andhra Kozhi Biryani

Andhra Simple Chicken Biriyani is a popular and very flavorful rice dish that originated in the southern Indian state of Andhra Pradesh. The aromatic biriyani dish is enjoyed by many all over India and the world. The lip smacking biriyani dish is prepared by layering the fragrant basmathi rice over the spicy flavored chicken curry and cooking the two together over low flame until the rice is fluffy and soft. Another important tip to be observed while preparing Andhra Kozhi Biriyani is the marination part. Chicken pieces are marinated in a blend of essential spices: ginger-garlic paste, turmeric, coriander, jeera, chilli powders, required salt and yogurt for an hour. Yogurt tenderizes the chicken and infuses it with flavors. The use of herbs like mint leaves and coriander leaves gives the biriyani dish its distinctive aroma and flavor. The addition of fried onions into the dish adds a sweetness and crunchy texture to the biriyani dish. Andhra Simple Chicken Biriyani is typically served with papad, raitha and pickle.

Andhra Kozhi Biriyani is perfect to serve for functions and special occasions. The biriyani is a hit with my family and I prepare the dish on weekends when my family is together. I prepare the dish with mild spiciness since my kid is averse to chillies. Among biriyani dishes, this is my most sought out preparations since it is simply the ultimate in my words. Try out the never fail dish and do send me feedback so that I will be motivated to post similar dishes. Another point to keep in mind: if you prefer soft and succulent pieces of chicken in your biriyani, then for for chicken thighs and drumsticks. Andhra Simple Chicken Biriyani is a one pot dish, healthy, wholesome and very filling too. You can explore a well detailed Andhra Kozhi Biriyani recipe here that can be easily prepared at home.

Andhra Simple Chicken Biriyani | Andhra Kozhi Biryani

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Prep Time 1 hour hr

Total Time 1 hour hr

Course Main Dish

Cuisine Andhra

Servings 4 people

Ingredients

  

1x2x3x

• 1 no Chicken cut into large pieces
• 3 cups Basmati rice
• 5 nos Onions
• 1 tbsp Ginger-garlic paste
• 1 bunch Mint leaves Pudhina
• 1 bunch Coriander leaves
• 2 cups Curd
• 1 tsp Turmeric powder
• 3 tsp Coriander powder
• 1 tsp Cumin powder Jeerakam
• 2 tsp Kashmiri Red chilli powder
• 4 nos. Green chillies
• 2 nos. Cinnamon sticks Karugapatta
• 10 nos Cloves Grambu
• 6 nos Cardamoms Elakka
• 1/2 tsp Garam masala powder
• Salt As reqd
• Oil for deep frying
• 1/2 a Ghee
• Lime juice
• Saffron optional
• 4 nos Eggs
• 4 tbsp Milk optional
• 20 nos Cashew nuts
• 20 nos Raisins Kismis

Instructions

 

• Marinate the chicken with beaten curd, ginger-garlic paste, turmeric, coriander, jeera and chilli powders and required salt for about an hour.
• Clean and wash the rice, drain and keep aside.
• Clean and chop the mint and coriander leaves.
• Slice onions into very thin pieces and deep fry them in oil mixed with 1/4 cup of ghee till crisp.
• In the same oil, fry chopped cashew nuts and raisins till golden brown, drain and keep aside.
• Slit green chillies and mix into the marinated chicken. Put the marinated chicken into the kadai in which the onions/cashew nuts were fried.
• Add a little water, cover and cook till the chicken is half done.
• Remove the chicken pieces with a slotted spoon and measure the stock. Add enough water to make it six cups.
• Put the rice into a rice cooker, add the whole spices, arrange the chicken pieces on top, sprinkle three-quarters of the fried onions and all the chopped coriander and mint leaves.
• Pour in the measured stock into which the garam masala powder has been added.
• Pour the remaining quarter cup of ghee over the whole mixture. Close and cook till done.
• Meanwhile, hard-boil and shell the eggs.
• Soak the saffron in milk, if you are using it.
• When the biryani is done, open the rice cooker, and sprinkle saffron-soaked milk on top. Mix carefully and cover and leave for a while.
• Just before serving, mix in the juice of half a lime. Arrange on a serving dish and garnish with the remaining fried onions, cashew nuts, raisins, and boiled eggs.
• :-Serve piping hot with papads, raita and pickles.

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