Rayalaseema Biryani

Rayalaseema Biryani

Rayalaseema Biryani

Dry-masala Rayalaseema biryani — bone-in country chicken or mutton marinated in a paste of roasted dry red chillies, poppy seeds, fresh coconut, fried onion, ginger, garlic, and whole spices, then cooked with par-boiled rice in a dum-sealed vessel without the layered Hyderabadi technique. The biryani is drier and more intensely spiced than Hyderabadi or Kolkata styles; the ground masala paste coats every grain of rice in a deep red, aromatic crust and the country chicken's fat releases into the rice during dum cooking. Made at weddings and festivals across Kurnool, Kadapa, and Anantapur districts; its heat level is not for the faint-hearted.

Cuisines

Rayalaseema

Best for

Lunch Dinner

Recipe

Prep: 20 min Cook: 40 min Total: 60 min 2-3 servings

Ingredients

2 cups basmati rice
500 grams chicken, cut into pieces
1 cup yogurt
2 tablespoons ginger-garlic paste
2 onions, thinly sliced
2 green chilies, slit
1 teaspoon turmeric powder
2 teaspoons red chili powder
1 teaspoon garam masala
1 teaspoon coriander powder
1 cup mint leaves, chopped
1 cup coriander leaves, chopped
3 tablespoons oil
2 tablespoons ghee
1 lemon, juiced
1 cinnamon stick
4 cloves
4 cardamom pods
1 teaspoon cumin seeds
4 cups water
— salt to taste

Instructions

  1. 1 Wash and soak the basmati rice in water for 30 minutes, then drain.
  2. 2 Marinate the chicken with yogurt, ginger-garlic paste, turmeric powder, red chili powder, garam masala, coriander powder, and salt. Set aside for 30 minutes.
  3. 3 Heat oil and ghee in a large pot. Add cinnamon, cloves, cardamom, and cumin seeds. Sauté until fragrant.
  4. 4 Add sliced onions and green chilies. Cook until onions are golden brown.
  5. 5 Add the marinated chicken to the pot. Cook until the chicken is browned and cooked through.
  6. 6 Add mint leaves, coriander leaves, and lemon juice. Stir well.
  7. 7 In a separate pot, bring 4 cups of water to a boil. Add the soaked rice and cook until 70% done. Drain the rice.
  8. 8 Layer the partially cooked rice over the chicken mixture in the pot.
  9. 9 Cover with a tight-fitting lid and cook on low heat for 15-20 minutes, allowing the flavors to meld and the rice to finish cooking.
  10. 10 Remove from heat and let it rest for 5 minutes before serving.

Tips

For extra flavour, use whole spices in the oil first.