Gongura Chicken Biryani | Sorrel Leaves Biryani | Chicken Biryani | Gongura Pulao | Lunch Recipes
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Thalassery Biryani – https://youtu.be/fw_z1nxkWGI
Vegetable dum biryani – https://youtu.be/S5Ngh6CFRmc
Prawn Biryani – https://youtu.be/j1gQVbMZMTE
Prep Time: 5 minutes
Cook Time: 30 minutes
Servings: 4-5
To Make Gongura Paste
Oil – 1 Tsp
Sorrel Leaves – 1 Bunch
Green Chilli – 3 Nos
Salt – 1/2 Tsp
Water
To Make Gongura Chicken Biryani
Basmati Rice – 500 Gms
Chicken – 1 Kg
Turmeric Powder – 1 Tsp
Ghee – 2 Tbsp
Oil -2 Tbsp
Whole Spices
(Bay Leaf, Star Anise, Mace, Cinnamon, Kapok Buds, Fennel Seeds – 1 Tsp,
Cardamom – 3, Cloves – 3, Stone Flower )
Onion – 3 Nos
Green Chilli – 3 Nos
Ginger Garlic Paste – 2 Tsp
Tomato – 3 Nos
Water – 2 1/2 Cups
Coriander Leaves
Salt – 3 1/2 Tsp
METHOD:
1. Take cleaned chicken pieces in a bowl.
2. Add turmeric powder, red chilli powder, salt and mix well and keep it aside.
3. For the gongura paste, take a pan and add of oil. Add sorrel leaves and green chillies. Add salt.
4. Mix well and oncce the leaves shrink, transfer the sorrel leaves mixture to a mixer jar and grind into a fine paste. Add water if needed and grind it to a smooth paste. Keep it aside.
5. Add ghee and oil to the cooker. Add bay leaf, star anise, mace, cinnamon, kapok buds, fennel seeds, cardamom, cloves and stone flower. Saute for 30 seconds.
6. Add the sliced onions, slit green chillies and mix well. Saute until the onions are golden brown in color.
7. Add ginger garlic paste and saute for 30 seconds. Add the chopped tomatoes, saute for about a minute.
8. Add the marinated chicken pieces and mix well. Keep the flame on medium and cook the chicken for 5 minutes.
9. After 5 minutes, add the sorrel leaves paste and mix well. Cook for another 5 mins for the chicken to absorb the sorrel leaves flavor.
10. Add water to the pressure cooker in 1:1 ratio for rice to water.
11. Add salt and mix well. Cover the cooker with a lid and cook the biryani for 2 whistles on a medium flame. Turn off the stove and let the pressure release naturally.
12. Add basmati rice soaked in water for 30 minutes. Turn on the heat, add salt if required and gently mix it all well.
13. Add chopped coriander leaves and cover the cooker with lid and cook on a medium low flame until the steam is released.
14. Once you see the steam coming out of the cooker, place the weight and pressure cook the biryani for 5 minutes.
15. Turn off the stove after 5 minutes and let the biryani rest in dum for about 10 minutes.
16. After 10 minutes, you can serve the biryani hot with raitha by the side.
17. Deliciously tangy and spicy Gongura Chicken Biryani is ready to be enjoyed!
Gongura Chicken Biryani is a special Andhra biryani wherein fresh sorrel leaves are used. Sorrel leaves, also known as gongura in Andhra/Telangana, is loved by many people due to the distinct flavor. Gongura is used to make pachadi/pickle mostly. But in this video, you can watch the preparation of Gongura Chicken Biryani. This is a delicious dish. Since this biryani itself is full of nice flavors, there’s no need for regular side dishes like mirchi ka salan or baingan biryani sabzi. You can have this one with simple onion raitha. I made this in a pressure cooker. So you can too replicate the same process for ease of making this dish. Watch this video till the end to get a step by step process on how to make gongura chicken biryani easily, try the recipe and enjoy. Let me know how it turned out for you guys, in the comments section below.
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