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–+ servings

Andhra Simple Chicken Biriyani | Andhra Kozhi Biryani

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Prep Time 1 hour
Total Time 1 hour
Course Main Dish
Cuisine Andhra
Servings 4 people

Ingredients
  

  • 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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