Saturday, August 27, 2016

Andhra Kodi Biryani | How to make Andhra Style Chicken Biryani

We made this Andhra Kodi Biryani couple of weeks back and I have been wanting to share it here since then. Amma had noted it from a TV show and we thought a new version would be interesting. This biryani uses only green chilies and typical andhra special ingredients like poppy seeds and coconut paste along with other spices.

It is also cooked in dum style with half cooked rice and cooked chicken marinade. Only thought you should have is to have enough time to marinade the chicken. Once thats done, this is quite a breeze.




Andhra Kodi Biryani

Ingredients Needed:

For the Chicken Marinade

Chicken - 1/2 kg
Salt to taste
Curds - 1 cup
Ginger Garic paste - 1 tsp
Pudina / Mint Leaves - fistful
Ground Masala as listed below

Masala to be ground

Javathri / Mace - 1
Cloves - 4 to 5
Cinnamon Stick - 3"
Cardamon -2
Poppy Seeds - 1 tsp
Fennal Seeds - 1 tsp
Star Anise - 1/2
Black Stone - 2
Coconut - 3 tbsp
Green Chilies - 5 to 6
Onions  1 big

For the Rice

Basmati Rice - 2 cups
Water enough to bring to a boil ( 4 cups approx)

For Making the Biryani

Oil - 3 tsp
Pepper corns - 1 tsp
Shah Jeera - 1 tsp
Turmeric powder a tiny pinch
Marinated Chicken
Rice
Saffron strands - few with 3tsp milk
Lemon juice - 1 tsp

How to make the Biryani

Soak the saffron strands in milk.

Make a smooth paste of the ingredients listed under masala to be ground.

Wash and cut chicken into bite size pieces.

Add the ground masala, salt, ginger garlic paste, curds and pudina to the chicken and mix well. Let it marinade for 3 hours

Wash and soak the rice for 20 to 30 mins. Drain and keep it aside.

Bring water to a boil and cook Rice till it is 3/4ths cooked. Drain the water.

Heat a thick bottom pan with oil, add pepper corn, shah jeera, turmeric powder saute for a minute.

Then add the chicken along with the marinade and cook till it starts to boil and bubbles starts to come.

Add the half cooked rice, lemon. Sprinkle the saffron strands on top.

Cook on high for 10 mins, then simmer and cook for 10 mins.

It should be done with this duration.

This goes for the August Week 4, Cooking from Cookbook Challenge  Group.


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