Ingredients Needed:

Boneless chicken – 1/2 kg

Onions – 2 large, sliced vertically

Ginger-garlic paste

Tomato – puree

Gongura leaves – 2 bunches (about 100 grams)

Red chili powder – 2 teaspoons

Turmeric – a pinch

Salt – to taste

Oil – as needed

Water – 1 cup

Masala powder

Preparation Steps:

Cook Gongura Leaves: Boil the Gongura leaves and make a paste; set aside.

Heat Oil: In a pan, heat sufficient oil on the stove.

Fry Onions: Add the sliced onions and saut them until they turn golden brown.

Add Ginger-Garlic: Mix in ginger-garlic paste, then add tomato puree and Gongura paste, and cook on low heat.

Cook Chicken: Add boneless chicken pieces, cook on low heat for a while.

Add Spices: Mix in some red chili powder and turmeric.

Add Water: Pour in a little water, cover the pan, and cook for 10-15 minutes.

Add Masala: Open the lid, add masala powder, and mix well.

Adjust Salt: Add salt and set the Gongura chicken mixture aside.

For Biryani:

Basmati Rice – 750 grams

Fried sliced onions

Cashews

Saffron – a pinch

Rose water

Green chilies – 8 to 10

Mint leaves – 1 teaspoon

Coriander

Salt – to taste

Biryani Preparation Steps:

Cook Rice: Pre-cook Basmati rice until 80% done.

Combine Mixtures: Add the prepared Gongura chicken mixture to the rice.

Add Other Ingredients: Mix in ghee, rose water, saffron, mint, coriander, green chilies, cashews, fried onions, and salt.

Cover and Cook: Cover the pot and cook on low heat for 20 minutes.

Serve: The Andhra special Gongura chicken biryani is ready to serve.