Chicken Biryani (Andhra Pradesh) Recipe


Biryani is a celebration of all that is great about Indian food – the heady aromas, the vibrant colours, the fluffy rice and those addictive curry flavours.


Quoted by Nagi (A great Cook)


  • Blend the following to a paste:
  • 1-inch fresh root ginger
  • 4 cloves garlic
  • 4 green hot chillies
  • 1 sprig fresh coriander leaves
  • 2 tbsp Chicken Biryani Masala
  • 1 cup oil
  • salt to taste
  • Curry ingredients:
  • 500g rice (washed and cook)
  • 1.5kg Chicken (small pieces)
  • 3 hard-boiled eggs (segments)
  • 250g sliced onions
  • 250g quartered potatoes
  • 1 cup peas (fresh or frozen)
  • 50-100g raisins
  • 50-100g cashew nuts
  • Juice of 3 lemons
  • For garnish: slice or chop 250g tomatoes


  1. Pre-prep: Biryani Paste
  2. Heat oil, fry cashew nuts until lightly browned, drain, fry raisins and drain.
  3. Fry sliced onions until lightly browned, remove half.
  4. Add blended paste to fry with remaining onion.
  5. When ready, add Chicken Biryani Masala, mix well, frying gently.
  6. Add chicken and seal. Mix well with spices, add peas, potatoes, lemon juice and 2 cups of water.
  7. Salt to taste and cook until chicken is done and curry is reduced by leaving lid off and evaporating excess water (this is a dry curry but a rich curry sauce is an option).
  8. Grease ovenproof dish. Place a layer of rice followed by a layer of chicken curry, tomatoes, eggs and fried onions.
  9. Finish with a layer of rice and sprinkle with fried cashews and raisins.
  10. Sprinkle Biryani with 1 tbsp oil and bake until top is lightly browned. Serve with pickles and raita.