The easiest Andhra Kodi Biryani Recipe known to man is here. You’ve got to try it!!

Recipe spoilers: This tasty recipe is built on the corner stones of Andhra cuisine. These are green chillies, coconut and curry leaves. So ahead is a super easy and super tasty spicy Chicken Biryani.

Best part of it – The cooking uses the popular ‘Dum’ technique so the rice and chicken are assembled half-cooked. the flavors and aromas infuse to give this dish an extra edge. Put your best apron on and get set go.

Recipe Ingredients –

For making the chicken marinade

1/2 kg chicken
Bunch of mint leaves
1 tbsp ginger garlic paste
6-7 tbsp curd/dahi
salt
dash of chilli powder

For making the masala

4 cloves

3 long stick cinnamon
3-4 pods cardamom
poppy seeds
fennel seeds
1 star anise
1 mace
5-6 green chillies
1 cup onions
grated coconut
10-12 curry leaves

For making the biryani rice

4 tbsp ghee
1 tsp black pepper
juice of half lemon
1 tbsp jeera powder
2 tbsp milk
saffron
2 cups basmati rice
31/2 cup water

Garnishing

Onion rings
Coriander leaves
Cashews sauteed in ghee.

Process –

Marinating the chicken: Wash and keep the chicken pieces aside. With a touch of water make a paste out of the ingredients for the masala in a blender. Add the ingredients of the marinade (listed separately) to the paste. Combine this with the washed and pre-cut chicken. Rub the pieces well to make sure all are covered well. Set aside for 2 to 3 hours.

Readying the rice: Wash the rice properly and keep it soaked in water for half an hour. After this oil water and cook the the rice till is 3/4th done.

Making the biryani:

Use a heavy girdle with lid. Heat the ghee and saute the biryani ingredients (listed separately) for 1 to 2 minutes. Stop before they start blackening.
To the above add the pre-marinated chicken and cook until the chicken starts changing color and the mixture starts boiling.
At this point, add the partially cooked rice, a dash of lemon and give a light stir. Take care not to mix the chicken and rice.

The saffron strand should be spread roughly over the rice.
Cook on high flame for ten minutes and then reduce flame.
Let it sit and cook with the lid closed for the dum style. This will keep the aroma intact.
After 8-10 minutes check on the rice. Check the meat if it tender. Let it simmer 5 minutes more if not done yet.
Once done, sprinkle coriander leaves and cashews on top. Decorate with onion rings and have a side of onion/boondi raita to go with it.