Tag Archives: andhra style

Andhra Style Chicken Biryani

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In spite of being a food blogger, at times I get of bored of cooking, by that time we use to order food and when it comes for lunch we would prefer Biryani, in that I call up a neighborhood Andhra Style restaurant “Plantain Leaf” for biryani. Usually we go for Hyderabadi Chicken Biryani, but this time when I heard of Andhra Style Biryani, we ordered both to spot out the difference between those. I loved the Andhra Style Biryani and as a foodie I could smell the ingredients used in that Biryani and thought of trying out. Finally tried out for my Diwali Lunch, it was awesome.

Now would say a one another delicious, yummilicious biryani entering my Biryani Collections. Let us move on to the recipe…

Do check out my Diwali Collections in this link: https://madraasi.com/2015/11/13/diwali-deepavali-2015/

Chicken Briyani - Andhra Style

Chicken Briyani – Andhra Style

Ingredients:

  • Chicken – ½ kg
  • Onions – 2 nos (medium size)
  • Long grain / Basmathi Rice – 2 ½ cups (¼ kg) (I have used Jeera rice)
  • Curd / Yogurt – ½ cup (2 ½ tbsp)
  • Cloves – 5 nos
  • Cardamom – 3 nos
  • Cinnamon – 2 nos (2”inch stick)
  • Bay leaf – 3 nos
  • Star Anise – 4 nos
  • Coriander leaves – two fistful;
  • Mint leaves – two fistful
  • Ginger-garlic paste – 3 tbsp
  • Green chilies – 5 nos
  • Turmeric powder – ½ tsp
  • Coriander powder – 2 tsp
  • Pepper powder – ½ tsp
  • Salt to taste
  • Oil – 2 tbsp
  • Ghee/Clarified butter – 2 tbsp.

Preparation:

  • Clean and chop the chicken to large pieces. Keep it aside.
  • Peel and finely chop the onions and keep it aside.
  • Wash and finely chop the mint and coriander leaves, keep it aside.
  • Slit the green chilies into two equal halves and keep it aside.
  • Heat oil and ghee/clarified butter in a pressure cooker, add in the spices (cardamom, cloves, cinnamon, bay leaf and star anise) and cook until they start turning dark in color.
  • Add in the onions along with ginger-garlic paste and green chilies. Cook until the onion turns golden brown.
  • Add in the chopped mint and coriander leaves, cook until they turn dark green in color.
  • Add in the coriander powder until raw smell goes off and pour in 1/2 cup of water, let it boil and thicken.
  • Add in the chicken pieces followed by turmeric powder and little salt. Cook for few mins or until the chicken turns pale white in color.
  • Pour in the curd/yogurt followed by pepper powder and cook for few mins or until it gets blends well with the chicken.
  • Clean the rice, drain the water and keep it aside.
  • Pour in a cup of water and cook until the chicken is half-cooked.
  • Add in the rice along with 4 ½ cups of water, allow it to boil.
  • Pour in 2 tsps of lemon juice, give a stir, cover with the lid and wait for 2 whistles.
  • Remove the lid when the pressure subsides, give a stir and serve hot.

Serve hot with raita (onion-tomato raita). I have served it with onion-tomato raita, chicken fry and chicken salna.

Note: I have used jeera/jeeraga samba rice, but basmathi or long grain perfectly matches this biryani.

Mutton Ridge gourd Curry

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My mom and grand ma use to prepare mutton (goat/lamb) curry with brinjal (baby eggplant) and potato and also I have shared those recipes with you. But this curry is completely different when I heard through one of my friend that they use to prepare mutton curry with Ridge gourd and also she told me to give a try. I too gave a try, the curry was awesome and the ridge gourd very delicious when combined with mutton.

It goes out well with steamed rice and dosa. Let us move on to the recipe…

Mutton Ridgegourd Curry / Peerkangai Kari Kulambu

Mutton Ridgegourd Curry / Peerkangai Kari Kulambu

Ingredients:

  • Mutton – 500 gm (with bones)
  • Ridge gourd – 300 gm
  • Turmeric powder – ¼ tsp
  • Chili powder – 1 ½ tsp
  • Onion – 2 nos (100 gm)
  • Curry leaves – a string
  • Grated Coconut – 4 tbsp
  • Cumin seeds – 2 tsp
  • Mustard seeds – ¼ tsp
  • Fenugreek / Methi seeds – ¼ tsp
  • Ginger-garlic paste – 1 tbsp
  • Salt to taste
  • Oil – 1 tbsp

Preparation:

  • Clean and chop the mutton pieces into medium size.
  • Peel and chop the ridge gourd to medium size.
  • Peel and finely chop the onions.
  • Pressure-cook mutton pieces along with ¼ tsp of turmeric powder, 1 tsp of chili powder, salt with a cup of water for three whistles.
  • Heat oil in a kadai, add in mustard, fenugreek (methi) seeds and curry leaves. Wait until they crackle.
  • Take coconut, cumin seeds together in a blender and blend them to a fine paste by adding little water.
  • Add in the onions and ginger-garlic paste, cook until the onions turn transparent.
  • Pour in the grounded masala and cook until the raw smell goes off.
  • Add in the ridge gourd followed by little salt and turmeric powder, cook for few mins and pour in a cup of water, wait until it begins to boil.
  • Now add in the boiled mutton pieces along with the water, sprinkle the leftover chili powder.
  • Cover with the lid and wait until it the ridge gourd is well cooked and the curry thickens and the oil floats on the top.

Serve hot with steamed rice, dosa or chapathi.