Aavakaya Chicken Biryani | Achari Chicken Biryani | How to cook Avakai Chicken Dum Biryani

Aavakaya Chicken Biryani | How to cook Avakai Chicken Dum Biryani - For ardent fans of Biryani, here is an excellent, spicy, intense Andhra Special Avakaya Dum Biryani. Here is a detailed recipe with images and a video.

When we hear “Biryani”, we are reminded of the famous “Hyderabadi Biryani” , but this Biryani is different from the regular one and unique in its flavour and taste. This is spicy but with less spices. The curry tastes yummy when it's cooked well with Aavakaya (a kind of Andhra Mango Pickle with Mustard Powder)

Aavakaya Chicken Biryani is well received and is favourite across all the Telugu Restaurants and it tops the list. It actually originated in Vijayawada as per my knowledge.

Aavakaya Biryani goes well with chilled Raita. To get the best results, please note the following tips.

Try this, Boneless Chicken Dum Biryani and Chicken Pot Biryani

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Tips

Chicken:

Biryani cut is recommended for best results

Masala:

Avoid using too much Garam Masala as it would make the Biryani taste too much like pickle.

Avoid using Mint leaves, Coriander and Black Cumin as it would result in a complete change of flavour and fragrance.

Aavakaya pickle:

I have used standard Mango pickle for this recipe, but you always have the option of substituting it with Indian gooseberry(Amla) pickle, or green chilli pickle.

Use very less salt as the pickled Mango is already salted.

BASMATI RICE:

Use at least 1 year old Basmati Rice For best results. Cook the Rice Partially, you can conduct this test by cooking Riceto about 70%, you would know it is 70% done when the Rice grain is still firm.

LASTLY:

Use Fried Onion as garnishing for best results.

Aavakaya Chicken Biryani | Achari Chicken Biryani | How to cook Avakai Chicken Dum Biryani - Recipe Video

Aavakaya Chicken Biryani | Achari Chicken Biryani | How to cook Avakai Chicken Dum Biryani

Main Course | nonvegetarian
  • Prep Time 5 mins
  • Soaking Time 2 hrs
  • Cook Time 25 mins
  • Resting Time 20 mins
  • Total Time 2 hrs 50 mins
  • Servings 5

Ingredients

  • Ingredients for Biryani Masala
  • 1 tsp Cumin/Jeera
  • 1.5 tbsp Coriander seeds
  • ½ Star Anise
  • 3 Cloves
  • 3 Cardamom
  • 1/2 Inch Cinnamon
  • Nutmeg – Small Piece
  • 1/2 tsp Black pepper
  • 1/2 Mace
  • For Marinating
  • 1/2 kilo Chicken
  • 1.5 tbsp Ginger Garlic paste
  • 1 tbsp Chopped Ginger
  • Biryani masala
  • 1/2 cup Curd
  • 1/2 cup Fried Onions
  • Salt to taste
  • 1 tbsp Red chilli powder
  • 2 tbsp Oil
  • Biryani Rice
  • 2 liters Water
  • 5 Cardamom
  • 1 Star Anise
  • 1 Bayleaf
  • 1.5 Cinnamon
  • 1 tbsp Lemon Juice
  • 2 cups Basmati Rice (300 gms)
  • 3 tbsp Salt
  • 4 Slit green chillies
  • For Biryani
  • 3 tbsp Oil
  • 2 tsp Ghee
  • 1 Black Cardamom
  • 3 Cardamom
  • 4 Cloves
  • 1 Inch Cinnamon
  • Marinated chicken
  • 1/4 cup Water
  • 6 - 7 Slit green chillies
  • 1/4 cup Rice Starch
  • 3 tbsp Fried onion
  • 2 tbsp Oil
  • 2 tsp Red food colour (Optional)
  • Partially cooked Rice
  • 1/3 cup Mango Pickle (60 gm)

Instructions

  1. Blend all Biryani masala ingredients to a fine powder.
  2. Marinate the Chicken with all the above-mentioned ingredients and refrigerate for 2 hours.
  3. Heat oil in a deep vessel and add to it, Black Cardamom, Cardamom, Cloves, Cinnamon, marinated chicken, and water with a covered lid and cook on high flame for 5 minutes and on a medium flame for 10 minutes stirring intermittently.
  4. Add a quarter cup of water and Green Chillies to the Avakaya pickle and add this pickle to the simmering chicken. Cook till oil separates.
  5. Remove the vessel from the flame and set it aside.
  6. Add all the masala ingredients, Green Chillies and Salt to water and bring it to a boil. Now, add soaked Rice, Lemon Juice to this boiling water and cook on high flame till it is cooked 70%
  7. Add chicken to the 70% cooked Rice
  8. Add red food colour, Fried Onions, Oil, Rice starch to the 70% cooked Rice. Now, prepare for dum by using Maida (All purpose flour) paste on the rim of the vessel to cover tightly without allowing the steam to escape. Cook it for 5 minutes on high flame and 3 minutes on low flame. And leave it for 20 minutes. If the steam gets heavy, remember to turn off the stove.
  9. Now garnish with Fried Onions and serve with chilled Raita.

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3 comments

  • M
    Monika
    Hi sir.. We love your recipes they alway turn out to be perfect.. One request from my end.. Can you please suggest one or two good brands of basmati rice available for us.... Your suggestion will be very helpfull for us to enrich the taste and get a perfect dish to serve my family... A humble request sir... Please don't say 1yr old basmati rise😀 Will be eagerly waiting for your reply sir...
    • T
      Teja Paruchuri
      Try Dawat & India gate
      • M
        Monika
        Thank you so much for the reply sir.. lots of respect to you. Keep continuing the good work you are doing and inspire many people to cook delicious recipes.