Tag Archives: deepavali lunch

Andhra Style Chicken Biryani


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


  • 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.


  • 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.

Perfect Chicken gravy for Biryani


A  perfect gravy for briyani, we usually get this as a free side gravy as accompaniment for briyani in hotels. Keeping that in mind I have tried out a perfect and a best from my hands. Also this goes out well with paratha, idli and dosa. I have made this gravy with chicken, but this can be made with

  • non-veg options like mutton, prawns and boiled eggs.
  • veggie options like potato, mushrooms and long peppers.

CLICK HERE for 10+ Biryani recipes.

Perfect chicken gravy for biryani

Perfect chicken gravy for biryani


  • Chicken with bones – ¼ kg
  • Dry red chillies – 6 nos
  • Coriander seeds – 1 tbsp
  • Peppercorns – 2 tsp
  • Cumin seeds – 1 tsp
  • Anise / Fennel seeds – ½ tsp
  • Cinnamon stick – ½ “ inch
  • Cloves – 4 nos
  • Cardamom – 2 nos
  • Bay leaf – 1 no
  • Star anise – 2 nos
  • Onion – 2 nos
  • Tomato – 1 ½ no
  • Green chillies – 2 nos
  • Garlic – 5 cloves
  • Ginger – 1 “ inch
  • Turmeric powder -1/2 tsp
  • Curry leaves – a strand
  • Coriander leaves – a bunch
  • Oil – 1 tbsp
  • Fresh coconut paste – 1 tbsp
  • Salt to taste

Making of Perfect chicken gravy for Biryani –


  • Dry roast and grind red chillies, coriander seeds, peppercorns, cumin seeds, anise, cinnamon stick, cloves -2, cardamom – 1 no, star anise – 1 no to paste by adding little water.
  • Keep a tbsp of onions aside. Grind onions, green chillies, garlic and ginger to a smooth paste with little paste.
  • Chop tomatoes to medium size.
  • Heat oil in kadai. Put a star anise, a cardamom, 2 cloves and curry leaves. Wait till they crackle.
  • Put onions and fry them till they turn transparent.
  • Pour the onion paste and fry till the raw smell goes off.
  • Pour the masala paste and fry till the raw smell goes off.
  • Put turmeric powder and chicken pieces. Fry till they are tender.
  • Put tomatoes and pour ½ cup of water.
  • Cover with the lid and bring it to boil.
  • Pour the coconut paste and stir it well.
  • Bring it to boil and wait for the chicken to be cooked.
  • Garnish coriander leaves.

Serve hot.