- Make marinade paste: Place coriander leaves in a small wet grinder or blender. Add 1½ tablespoons garlic paste, 1¼ tablespoons ginger paste, and salt and grind to a smooth paste. Marinade chicken: Tip cleaned chicken into a large glass bowl and add prepared marinade paste, 1½ teaspoons oil, green chillies, and mint leaves. Mix well to coat evenly and set aside to marinate for 30 minutes. Make rice: Pour 1½ liters water into a large deep pan and bring to a boil. Add 1¼ teaspoons salt and ½ teaspoon turmeric and stir. Tip in drained rice, bring back to a boil and reduce the heat to medium. Partially cover the pan with a lid leaving ample space to allow the steam to escape. Boil for 5 to 7 minutes until the rice is partially cooked, about ready but still has a nice bite to it. Remove and drain in a colander. Cook masala: Pour oil into a handi over high heat. Once hot, toss in cinnamon and cloves and stir well. Add sliced onion and sauté till just about starting to colour, 7 to 9 minutes. Add the remaining 1½ teaspoons ginger paste, the remaining 1½ teaspoons garlic paste, and sauté for an additional 2 minutes. Cook chicken: add in marinated chicken along with the marinade, give it a quick stir, then reduce heat to medium and add garam masala powder, dried fenugreek,chopped tomato, and whisked yogurt. Sauté for about 10 minutes. Pour in lime juice and continue cooking for another 7 to 8 minutes, stirring occasionally. Add rice and seal pot: Spread cooked, drained rice evenly over the chicken in the handi. Do not stir. Pour milk over the rice, and then top with fried onions in an even layer. Then place some weight on lid. Reduce heat to medium-low and allow the chicken biryani to cook in its own steam for 10 minutes. Cook chicken biryani on dum, and continue cooking giving the biryani dum for another 7 to 10 minutes. Remove from heat. Rest biryani for 10 minutes: Set the biryani aside, covered, for about 10 mins Then Serve hot.
Andhra chicken biryani
#myrecipe
By Chandana Guptha
Jan, 27th
729
Servings
4 persons
Cook Time
40 minutes
Ingredients
18
- 20
Ingredients
- Chicken
- Ginger garlic paste
- Salt
- Oil
- Coriander
- Green chillies
- Mint
- Turmeric powder
- Rice
- Oil
- Ghee
- Cinnamon
- Cloves
- Garam masala
- Onion
- Kasuri methi
- Tomatoes
- Curd
- Lemon
- Full cream milk
