Andhra Chicken Biryani

Instructions

1. 1

   Prepare Rice and Saffron Milk

   • Gently wash the basmati rice in cold water until the water runs clear. Soak the rice in enough water to cover for 30 minutes.
   • In a small bowl, add the pinch of saffron to 2 tbsp of warm milk. Set aside to infuse.
2. 2

   Marinate the Chicken

   • In a blender, combine green chilies, 1/4 cup of coriander leaves, and 1/4 cup of mint leaves. Add a splash of water if needed and blend to a smooth paste.
   • In a large mixing bowl, add the chicken pieces. To this, add the prepared green paste, whisked curd, ginger-garlic paste, turmeric powder, red chili powder, coriander powder, garam masala, lemon juice, and 1 tsp of salt.
   • Mix thoroughly to ensure every piece of chicken is well-coated. Cover and marinate for at least 1 hour, or for best results, refrigerate for 4-6 hours.
3. 3

   Parboil the Rice

   • In a large pot, bring 10 cups of water to a rolling boil. Add 2 tbsp of salt, bay leaves, cinnamon stick, cloves, green cardamom, star anise, and shah jeera.
   • Drain the soaked rice completely and add it to the boiling water. Cook for 5-7 minutes, stirring gently once or twice, until the rice is 70% cooked. The grain should break easily when pressed but still have a firm core.
   • Immediately drain the rice in a colander and spread it on a plate to stop the cooking process. Set aside.
4. 4

   Cook the Chicken Masala

   • Heat the vegetable oil in a heavy-bottomed pot (handi) over medium-high heat.
   • Add the marinated chicken along with all the marinade. Cook for 15-20 minutes, stirring occasionally, until the chicken is about 80% cooked and the oil starts to separate from the masala.
   • The gravy should be thick, not watery. If there's too much liquid, cook for a few more minutes with the lid off.
5. 5

   Layer the Biryani

   • Reduce the heat to low. Spread half of the parboiled rice evenly over the chicken masala layer.
   • Sprinkle half of the fried onions, half of the remaining coriander leaves, and half of the remaining mint leaves over the rice.
   • Carefully layer the rest of the rice on top. Garnish with the remaining fried onions, coriander, and mint leaves.
   • Drizzle the saffron-infused milk and the melted ghee evenly over the top layer of rice.
6. 6

   Dum Cook the Biryani

   • Cover the pot with a tight-fitting lid. To create a perfect seal, you can line the rim with a strip of dough (atta) or cover the pot with aluminum foil before placing the lid on.
   • Cook on high heat for the first 5 minutes to build up steam inside the pot.
   • Then, reduce the heat to the absolute lowest setting. Place a flat tawa (griddle) under the pot to ensure even heat distribution and prevent burning. Cook on 'dum' for 20 minutes.
   • Turn off the heat and let the biryani rest, undisturbed, for at least 15 minutes. This step is crucial for the flavors to meld together.
7. 7

   Serve

   • Open the lid and enjoy the aroma. Gently fluff the rice from the sides of the pot using a fork or a thin spatula, mixing lightly from the bottom up.
   • Serve hot, ensuring each portion gets a mix of the masala-coated chicken and the fragrant rice. It pairs perfectly with a cooling raita or Mirchi ka Salan.