Andhra Chicken Biryani

1. 1

   Step 1

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

   Step 2

   • a.Marinate the Chicken
   • b.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.
   • c.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.
   • d.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

   Step 3

   • a.Parboil the Rice
   • b.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.
   • c.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.
   • d.Immediately drain the rice in a colander and spread it on a plate to stop the cooking process. Set aside.
4. 4

   Step 4

   • a.Cook the Chicken Masala
   • b.Heat the vegetable oil in a heavy-bottomed pot (handi) over medium-high heat.
   • c.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.
   • d.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

   Step 5

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

   Step 6

   • a.Dum Cook the Biryani
   • b.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.
   • c.Cook on high heat for the first 5 minutes to build up steam inside the pot.
   • d.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.
   • e.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

   Step 7

   • a.Serve
   • b.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.
   • c.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.

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