Gongura Chicken Biryani

Gongura Chicken Biryani is a delightful fusion of flavors from the Andhra Pradesh region, combining the tanginess of gongura leaves with the rich spices of biryani. Here’s a recipe for this delicious dish:

Ingredients:

For the Chicken Marinade:

• 500g chicken pieces (preferably bone-in)
• 1 cup yogurt
• 2 tbsp ginger-garlic paste
• 2 tsp red chili powder
• 1 tsp turmeric powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp garam masala
• Salt to taste
• Juice of 1 lemon

For the Gongura Paste:

• 1 cup gongura leaves (sorrel leaves), washed and chopped
• 2 tbsp oil
• 2 green chilies, slit
• 1 tbsp ginger-garlic paste
• Salt to taste

For the Rice:

• 2 cups basmati rice
• 4 cups water
• 2-3 cloves
• 2-3 green cardamoms
• 1 bay leaf
• 1-inch cinnamon stick
• Salt to taste

For the Biryani:

• 3 tbsp oil or ghee
• 2 large onions, finely sliced
• 2 tomatoes, chopped
• 4-5 green chilies, slit
• 1 tsp turmeric powder
• 2 tsp red chili powder (adjust to taste)
• 1 tsp cumin powder
• 1 tsp fennel seeds
• A handful of fresh coriander leaves, chopped
• A handful of fresh mint leaves, chopped
• 1 cup coconut milk (optional)
• 1 tsp garam masala
• A pinch of saffron soaked in 2 tbsp warm milk
• Fried onions for garnish
• Fresh coriander leaves for garnish

Instructions:

1. Marinate the Chicken:
   • In a large bowl, mix all the marinade ingredients with the chicken pieces.
   • Cover and refrigerate for at least 1 hour (overnight for best results).
2. Prepare the Gongura Paste:
   • Heat oil in a pan, add the slit green chilies and ginger-garlic paste. Sauté for a few minutes.
   • Add the chopped gongura leaves and cook until they wilt and turn soft.
   • Add salt to taste and continue to cook until the mixture thickens. Set aside.
3. Cook the Rice:
   • Wash the basmati rice thoroughly until the water runs clear.
   • In a large pot, bring water to a boil and add cloves, cardamoms, bay leaf, cinnamon, and salt.
   • Add the rice and cook until it’s 70-80% done (the grains should be firm but not fully cooked).
   • Drain the rice and set aside.
4. Prepare the Chicken:
   • Heat oil or ghee in a large, heavy-bottomed pot.
   • Add sliced onions and sauté until golden brown.
   • Add green chilies, tomatoes, turmeric, red chili powder, cumin powder, and fennel seeds.
   • Cook until the tomatoes soften and the oil begins to separate.
   • Add the marinated chicken and cook on medium heat until the chicken is almost cooked through.
   • Add the prepared gongura paste and mix well.
5. Layer the Biryani:
   • In the pot with the chicken and gongura mixture, add a layer of cooked rice.
   • Sprinkle chopped coriander and mint leaves over the rice.
   • Repeat the layers, finishing with a final layer of rice.
   • Drizzle the saffron milk, coconut milk (if using), and garam masala over the top layer.
   • Cover the pot with a tight-fitting lid or aluminum foil.
6. Dum Cooking:
   • Cook on low heat (you can place a tawa under the pot to prevent direct heat) for about 20-25 minutes.
   • Allow the biryani to rest for 10 minutes before serving.
7. Serve:
   • Garnish with fried onions and fresh coriander leaves.
   • Serve hot with raita, salad, or a slice of lemon.

Enjoy your Gongura Chicken Biryani! 🍗