Tag Archives: deepavali special

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.

Chicken Salna – TUTICORIN Style


Salna is a special curry which is served along with parotta all over Tamil Nadu, but I bet there is a different taste for Tuticorin (my hometown) Salna which you don’t get anywhere except Tuticorin. This is salna is a street food which is found in every nook and corner of Tuticorin. Most of the tuticorin’s have parotta, salna and chukka as their dinner. There are many hotels and each of them have their unique flavor, taste and colour. So whenever I plan to my hometown, I have schedule for dinner :P. After a long wait finally got this recipe from my neighbor Brother, a cook cum advocate, who has his own catering and cooks for many occasions in South Tamil Nadu.

During Diwali nights, we all use to have parotta, salna and chukka from our family’s favorite SIVAN NIGHT CLUB (the most famous parotta stall of Tuticorin and now it’s no more after the owner’s demisal), as my mom and aunts will be tired of cooking. So this time let you all have parotta with chalna for this Diwali/Deepavali. Stay tuned not for the parotta recipe, but for the TUTICORIN PAROTTA recipe…

Taking this to Fiesta Friday #94 hosted by Angie@thenovicegarderner.


  • Chicken – ¾ kg
  • Pearl Onions (sambhar onions) – ¼ kg or Big onions – 4 nos (medium size)
  • Tomato – 1 no (medium size)
  • Chili powder – 2 ½ tsp
  • Coriander powder – 1 tsp
  • Cumin powder – 2 tsp
  • Grated coconut – ½ cup
  • Cashew nuts – 6 nos
  • Fennel seeds / Perunjeergam – 1 ½ tsp
  • Ginger-garlic paste – 1 tbsp (freshly grounded)
  • Cloves – 5 nos
  • Cardamom – 4 nos
  • Cinnamon – 2 sticks (2 “inch)
  • Star Anise – 4 nos
  • Curry leaves – two sprigs
  • Salt to taste
  • Gingelly / Sesame oil – 2 tbsp.


  • Peel and roughly chop the onions and tomato. Keep it aside.
  • Clean and chop the chicken to medium pieces.
  • Take coconut, fennel seeds, cashew nuts, 3 cloves, 2 cardamom, 2 star anise, 1 cinnamon all together in a blender and grind it to a fine paste by adding water. Keep it aside.
  • Heat oil in a pressure-cooker, add in the leftover cloves, cardamom, cinnamon, star anise and curry leaves and wait until they crackle.
  • Add in the chopped onions and ginger-garlic paste, cook until the onions turn golden brown.
  • Add in the tomato and cook until it becomes mushy.
  • Pour in the ground coconut masala along with 2 tbsps of water (if the masala is runny no need of pouring water) and cook until the raw smell goes off or until it start turning golden brown.
  • Add in chili powder, coriander powder, turmeric powder, cumin powder and little salt and cook for few mins or until the raw smell goes off.
  • Add in the chicken pieces along with the required amount of salt and cook for few mins or until the chicken is little cooked.
  • Pour in 2 cups of water, let it boil and pressure-cook for 1 whistle.
  • Remove the lid when the pressure subsides and check for the consistency, if its runny keep in medium flame for few mins or until it reaches the curry consistency.

Serve hot with parotta. Goes out well with parotta and dosa, but it’s perfect with PAROTTA.

Note: You can prepare the same with vegetable for Veg Salna. The quantity of tomato should be less compared to the onions for the perfect taste. I have used big onions, as I don’t have pearl onions at that time, but use only pearl onions for perfect and delicious taste. Also don’t substitute gingelly (sesame) oil with any other cooking oil.