Just before serving, open the lid, scoop out some masala drenched rice and a piece of chicken from the bottom of the vessel on to a half dinner plate, top with plain biryani rice, place a lemon wedge over it and serve with side dishes like raita, Hyderabadi Mirchi Ka Salan and any dry Andhra style dish
I have served it with onion-tomato raita, chickenfry and chicken salna. With spices and onions With ginger-garlic paste, green chilies and green leaves With coriander powder (thickening) With chickenpieces Getting cooked With yogurt/curd With pepper powder With rice Getting cooked Chicken Briyani – Andhra Style
Drain & add the soaked rice, mix well and fry for a minute or two. For our entire friend circle, Nandini in Bangalore is iconic for its Andhra Chilli Chicken served with AndhraChickenBiryani
Add chopped tomatoes and fry until raw smell disappears. Serve it hot with rice or biryani rice. Sometime back I had tried Andhra style spicy chicken roast which I had adapted from 'OD' and this time it is from Kudpimaams blog as suggested by my friend Laxmi Shenoy
Fry for a few seconds till you can smell the aroma of spices. So friends, here is my version of ChickenBiryani Pressure Cooker Recipe that features tasty flavourful rice with perfectly cooked succulent chickenpieces
But I felt bored of eating the same chicken dum biryani. Heat oil in a kadai, add mustard and cumin seeds, whole garam masala, green chillies, onion pieces, GG Paste, mint leaves, hing, turmeric powder and fry nicely
Fry the cashew nuts till light brown and curry leaves till crisp. Now add the remaining chilly powder, salt to taste and then the marinated chickenpieces
Once the oil separates from the sides, add the marinated chicken & fry for sometime. Once the ghee melts, add the whole / slit green chillies and fry for a minute till it turns white on the outside
And even though I add the green ones to chutney, a variety of curries, mango rice (Andhra style), rasam or enjoy the slices which sprinkled with salt and red chili powder and exposed to the sun for a few hours, I still cannot get enough
Andhra style restaurants popularised this dish and others improved it. Before you remove the fried chickenpieces, add a few green chilli bits and curry leaves to the hot oil and fry till chillies turn whitish
