Andhra Biryani Recipe

Andhra Style Quinoa Biryani recipe is a simple, savoury and spicy. It can be easily prepared by a newbie or even by a bachelor. savoury and spicy. The addition of boneless chicken and the special Andhra masala brings out an aromatic flavor perfect to serve for a Sunday lunch.

Cooking time
60 min
Fit Foodie Index


    • 1 1/2 cups quinoa , soaked
    • 1 medium tomato, seeded and cubed
    • 500 grams boneless chicken, cut into 1-inch cubes
    • 3 tablespoons Saffola oil
    • 2 medium onions, chopped
    • 10-12 curry leaves
    • 4 green chillies, slit
    • Salt to taste
    • 1/4 cup chopped fresh coriander leaves
    • 8-10 fresh mint leaves, torn
    • 1 tablespoon lemon juice


    Masala Paste


    • 10-12 garlic cloves, roughly chopped
    • 1-inch ginger, roughly chopped
    • 2 tablespoons scraped coconut
    • 4 dried red chillies
    • 2 tablespoons coriander seeds
    • 1 teaspoon cumin seeds
    • 1 tablespoon poppy seeds
    • 2 tablespoons fennel seeds


    Garam Masala


    • 1/2 inch cinnamon stick
    • 2 cloves
    • 2 green cardamoms
    • 2 mace blades
    • 1-star anise
    • 10-12 black peppercorns
    • A small pinch of nutmeg powder             

How to make Andhra Biryani

    • Heat one tablespoons oil and fry all the masala ingredients till light brown.Cool and grind to a smooth paste with little water
    • Dry roast all the ingredients for garam masala for two to three minutes and pound into a coarse powder
    • Heat the remaining oil and sauté the onions till golden brown. Add the curry leaves, green chillies and masala paste. Sauté till oil separates.Add the tomato and cook on high heat till the moisture evaporates
    • Add all the remaining vegetables and stir. Cook for a couple of minutes on high heat, drain the rice well and add to the vegetable mixture. Add the salt to taste
    • Add four cups of hot water and stir.Bring to a boil on high heat, then decrease to medium heat.Cover and cook,stirring once in a while, till almost done
    • Sprinkle the coriander and mint leaves, freshly pounded garam masala powder and lemon juice. Stir well and cover with a tight lid
    • Keep on hot charcoal for about ten minutes. Open when ready to serve

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Best recipe

Good , Simple and tasty

Aug 26, 2016

Average: 5 (1 vote)
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