The very first state in the order of alphabets in Andhra Pradesh. I have a couple of my team mates who rave about the Chicken Briyani in Andhra. So when this Blogging Marathon was up. Chicken Briyani was my choice for Andhra. Spicy, tangy yummy Andhra Chicken Briyani to all who love this dish. I have made it a couple of times and those who ate it, vouched for its taste.
Cooking non veg is always been a little scary for me, being a vegetarian, I cant taste and see if the ingredients and the proportions are correct. I just go by the flavor and smell of the dish. This is what I did with this briyani too... The verdict, my dad and my team loved it. They said that the taste was good, chicken was cooked well, spices were apt and that it was ROCKING. My day was made, when I heard it.
So here goes my humble recipe from Andhra, a small start to the many states that will follow in this month.
I had adapted this recipe from Srivalli s blog
Chicken - 1 kg
Curd - 1 cup
Ginger garlic paste - 1 tbsp
Salt - to taste
Turmeric powder - 1 tsp
Red Chili powder - 1 tbsp
Rice - 3 cups
Spices mix - 4 to 5
(I used clove, cinnamon, bay leaf and saunf)
Onions - 3 cups sliced
Tomatoes - 2 cups sliced
( I use less of tomato if the curd is sour)
Green chilies - 3 ( slit length wise
Coriander leaves - 1 cup
Mint leaves - 1 cup
Ginger Garlic paste - 1 tsp
Red chili powder - 1 & 1/2 tsp
Coriander powder - 1 & 1/2 tsp
Roasted Cumin powder - 1 tsp
Oil - 1/2 cup
Ghee - 1/2 cup
Water - 5 cups
( for basmati rice the proportion of rice to water is 1:1.5. Since we have chicken along with it I added 1/2 extra water)
Salt to taste
Wash and Soak the basmati rice in the measured water for about 20 minutes time
Marinate the chicken in the mixture for about 30 -45 mins time
In a pressure cooker, heat oil and ghee. Add the spices of your choice to it and saute for a minute
I usually keep the spice content to a lower limit as people in my family prefer it that way.
You can choose to increase or decrease the level of spice to your taste
Saute the sliced onions along with the spices and mint coriander leaves
The aroma will be heavenly, this is one part that I love while making biryani.
After a couple of minutes add ginger garlic paste and keep stirring ensure that the mixture does not stick to the bottom of the cooker
Add the tomatoes and stir well, followed by 1/2 cup of curd and the spice powders
Mix well and ensure that the powders, tomatoes, curd and onions blend well to form a gravy texture.
Add one or two table spoons of water and stir well.
When the mixture is half done add the marinated chicken and adjust the salt.
Let this mixture standalone for 2 or 3 minutes
Add the soaked rice and gently stir it.
Do not over stir the rice mixture as it may result in the breakage of rice and the texture of briyani will be lost.
Close the cooker lid and let it cook for two whistles in high flame.
Lower the flame after the second whistle , so that it slow cooks for the third
Switch off after the third whistle and allow the steam to release naturally
Serve hot yummy briyani with raita of your choice