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 chillies 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. The only thought you should have is to have enough time to marinade the chicken. Once that was done, this is quite a breeze.
Andhra Kodi Biryani | How to make Andhra Style Chicken Biryani
A delicious Chicken Biryani prepared in the Dum Style that doesn't take much time to get cooked.
Servings 4 people
Ingredients
For the Chicken Marinade
- 1/2 kg Chicken
- 1 tsp Ginger Garlic paste
- Fistful Pudina / Mint Leaves
- 1 Cup Curds
- Salt to taste
To be ground as a Paste
- 1 Javathri / Mace
- 4 to 5 Cloves
- 3 Cinnamon
- 2 Cardamom
- 1 tsp Poppy Seeds
- 1 tsp Fennel Seeds
- 1 Star Anise
- 2 Black Stone
- 3 Coconut grated
- 5 to 6 Green Chillies
- 1 Onions
For the Rice
- 2 cups Basmati Rice
- 4 cups Water
For Making the Biryani
- 3 tsp Cooking Oil
- 1 tsp Pepper Corns
- 1 Shah Jeera
- A pinch Turmeric powder
- Saffron strands soaked in 3 tsp milk
- 1 tsp Lemon juice
Instructions
Prep Process
- Soak the saffron strands in milk.
- Wash and soak the rice for 20 to 30 mins. Drain and keep it aside.
For the Chicken Marinade
- Make a smooth paste of the ingredients listed under masala to be ground.
- Wash and cut the 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
For the Rice
- Bring water to a boil and cook Rice till it is 3/4ths cooked. Drain the water.
Making the Dum Biryani
- Heat a thick bottom pan with oil, add peppercorn, shah jeera, turmeric powder and saute for a minute.
- Then add the chicken along with the marinade and cook till it starts to boil and bubbles start 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.
- Biryani is done with this duration.
Tried this recipe?Mention @cooking4all or tag #cooking4all!
This goes for the August Week 4, Cooking from Cookbook Challenge Group.
Chef Mireille says
a totally different type of biryani than what I am used to with that coconut poppy paste. I must try this version