Andhra Kodi Biryani is a delicious dum biryani, made with layers of cooked rice and chicken cooked in a ground masala using green chilies and spices.
First of all, we made this Biryani couple of weeks back. Finally, 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.
We cook this Andhra Kodi Biryani in dum style of cooking
This Biryani uses only green chilies, along with typical Andhra special ingredients like poppy seeds and coconut paste along with other spices.
We cook this biryani in dum style with half-cooked rice and cooked chicken marinade. The only thought you should have is to have enough time to marinate the chicken. The actual biryani cooking time is very less.
For more nonveg biryanis, check this collection of biryanis. Or if you are looking for some vegetarian biryanis, this collection of biryanis will be a great addon. You can make this Mirapakaya Kodi Vepudu with this Biryani. If you want, you can serve with Chicken Salna.
You can measure out all the ingredients and grind to a smooth paste for mixing it with the chicken. This step is the time consuming one.
The chicken marinade has all the ingredients ground and added to the chicken. We let the chicken marinate for least a minimum of 2 to 3 hours. This way the chicken absorbs the ground masala.
Mix the chicken with the ground spice masala, let it rest in the fridge. The herbs used are chopped and added to the marinade. We don't grind the mint and coriander leaves used. The spice for the biryani comes only from the green chilies. Peppercorns are added when you cook the chicken.
Similarly, the saffron
Andhra Kodi Biryani | How to make Andhra Style Chicken Biryani
Ingredients
For the Chicken Marinade
- 1/2 kg Chicken
- 1 tsp Ginger Garlic Paste
- Fistful Mint Leaves / Pudina
- Handful Coriander Leaves
- 1 cup Curds
- Salt to taste
To be ground as a Paste
- 1 Mace / Javathri
- 4 - 5 Cloves
- 3 Cinnamon
- 2 Cardamom
- 1 tsp Poppy Seeds
- 1 tsp Fennel Seeds
- 1 Star Anise
- 2 Black Stone
- 3 Coconut grated
- 5 - 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
- Few strands Saffron soaked in 3 tsp milk
- 1 tsp Lemon Juice
Instructions
How to make Andhra Style Chicken Biryani
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 mint leaves / 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 cooking 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.
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