Andhra Chicken Biryani

Cuisines

Best for

Recipe

Ingredients

1 cup	basmati rice
300 grams	chicken, cut into pieces
1 cup	yogurt
2 tablespoons	ginger-garlic paste
1 teaspoon	red chili powder
1/2 teaspoon	turmeric powder
1 teaspoon	garam masala
1 teaspoon	coriander powder
1 teaspoon	cumin powder
2 tablespoons	lemon juice
1	onion, thinly sliced
2 tablespoons	ghee or oil
1	bay leaf
2	cloves
2	green cardamoms
1	cinnamon stick
1/4 cup	mint leaves, chopped
1/4 cup	coriander leaves, chopped
1/2 teaspoon	saffron strands
1/4 cup	warm milk
—	salt to taste
—	water as needed

Instructions

1. 1 Wash and soak the basmati rice in water for 30 minutes, then drain.
2. 2 In a bowl, marinate the chicken with yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, coriander powder, cumin powder, lemon juice, and salt. Let it sit for at least 30 minutes.
3. 3 Heat ghee or oil in a large pan. Add bay leaf, cloves, cardamoms, and cinnamon stick. Sauté until fragrant.
4. 4 Add the sliced onions and cook until golden brown.
5. 5 Add the marinated chicken to the pan and cook until the chicken is half done.
6. 6 In a separate pot, bring water to a boil, add salt, and cook the soaked rice until it's 70% cooked. Drain the water.
7. 7 Layer the partially cooked rice over the chicken in the pan.
8. 8 Sprinkle chopped mint and coriander leaves over the rice.
9. 9 Soak saffron strands in warm milk and pour it over the rice.
10. 10 Cover the pan with a tight lid and cook on low heat for 20 minutes to allow the flavors to meld and the rice to finish cooking.
11. 11 Turn off the heat and let it rest for 10 minutes before serving.