Chicken Avakaya Biryani


Chicken Avakaya Biryani is Aromatic Rice and Chicken in a spicy gravy. It’s a staple in many Southern Indian homes, especially Kerala and Sri Lanka. Chicken Avakaya Biryani is a flavourful rice recipe with chicken and avakkai (mango pickle). It is one of the most popular biryani among the Kashmiris. Although this has been praised by rulers and commoners alike, it hasn’t really become famous outside Kashmir. It’s a pity really, but don’t lose hope.

Aavakaaya Chicken Dum Biryani

Aavakaaya (Achari) Chicken Dum Biryani


Biryani, the word itself tempt the people who know the biryani taste and it is an evergreen classic really don’t need any introduction. Biryani is a complete meal in itself, from lazy Sunday meals tonight dinner parties. It is a one-pot rice dish made by cooking fragrant basmati rice with aromatic spices, and herbs. Chicken Dum Biryani is one of the popular Hyderabadi dishes made with flavourful basmati rice and chicken, cooked with the dum method. When this chicken biryani is done with some twist, like by adding mango pickle ( aavakaaya ) is another tasty and flavourful biryani.

As we all know that Hyderabad Chicken Dum Biryani is famous and non-vegetarians favorite food. Aavakaaya Chicken Dum Biryani is a different type of chicken biryani done with mustard mango pickle ( Aavakaaya) & with mustard oil.

Chicken Biryani can be prepared in two ways, Pakki and Kachi. This chicken dum biryani is of Kachi Method. The raw ingredients are marinated and placed at the bottom and layered with flavourful rice ( which is cooked separately), brown onions, mint, and coriander leaves.

For any biryani marinating the chicken is very important, as it gives the taste and very tender, soft, and juicy chicken. Aavakaya chicken biryani is of kachi method, which means first I marinated the chicken overnight with curd, mint leaves, coriander leaves, green chilies, fried onions, lemon juice, and all the spice powder along with mustard mango pickle and mustard oil.

How to make Fried Onions ( Brown Onions ):

Everyone thinks of preparing fried onions is a time taking and not an easy task and buy them from the supermarket. I just want to share the secret of how to make fried onions. FIrstly chop the onions very finely into long and then add rice flour and cornflour of 1:1 ratio and mix well. For this, even any one of the flour also works well. Add flour in a time gap of 5 minutes till all onions are coated well. Then remove the excess flour from the onions and deep fry. This method gave me very crispy, and golden brown onions.

And the next is preparing the rice for the biryani. For this soak the basmati rice for about 20 minutes. Then in the pan add water, salt, oil, and all the biryani masala and bring to boil. Add rice only when the water is boiling and cook till the rice is cooked 80 percent and another 20 percent is cooked while doing the dum.

Chicken Tikka Biryani ( Click Here )


Marinating Ingredients:

  • Aavakaaya Pickle – 5 Tbsp / 1 Cup
  • Chicken – 250 grams
  • Curd / Yogurt – 200 grams
  • Mint Leaves – 1 Cup
  • Coriander Leaves – 1 Cup
  • Green Chillies Chopped – 5
  • Mustard Oil – 3 Tbsp.
  • Ginger Garlic Paste – 1 Tbsp.
  • Salt – As Required
  • Biryani Masala Powder – 1 Tsp.
  • Garam Masala Powder – 1 Tsp
  • Coriander Powder – 1 Tsp
  • Nutmeg Powder- 1 Tsp.

Cooking Rice Ingredients:

  • Basmati Rice – 250 grams
  • Oil/ Ghee – 3 Tbsp.
  • Bay Leaves – 2 to 3
  • Mace (Japatri)
  • Kapok Buds (Marathi Moggu) – 3
  • Star Anise ( Anasa Puvvu ) – 1
  • Cinnamon ( Dalchini) – 1 Inch
  • Cardamom ( Elachi) – 3
  • Cloves (Lavangalu) – 5
  • Shahjeera – 1 Tsp
  • Nutmeg Powder – 1 Tsp
  • Salt – As Required.

For Layering Ingredients:

  • Marinated Chicken
  • 80 Percent Cooked Rice
  • Brown Onions
  • Mint Leaves
  • Coriander Leaves
  • Ghee
  • Chapathi Dough


Marinating Method:

  • Firstly Clean The Chicken.
  • Then Marinate The Chicken With Mint Leaves(Pudina), Coriander Leaves(Kothimeera), Green Chilies, Aavakaaya Pachadi(Mustard Mango Pickle), Mustard Oil, Ginger Garlic Paste, Salt, Biryani Masala Powder, Garam Masala Powder, Coriander Masala Powder & Nutmeg Powder.
  • Note: Heat Mustard Oil Then Add To The Chicken. If Not Mustard Oil Can Use Any Other Refined Oil Without Heating.

Cooking Rice Preparation:

  • Soak Basmati Rice 30 Minutes Before Cooking In Water.
  • In Pan Add Oil
  • Add All The Biryani Masala Ingredients Like Mace, Star Anise, Kapok Buds, Bay Leaves, Shahjeera, Cloves, Cardamom, Cinnamon, And Nutmeg Powder.
  • Add Sufficiently Water Or For 1 Cup Of Rice Add 3 Cups Of Water.
  • Add Salt As Required. (Taste The Water And Check If Salt Is As Required)
  • Bring the Water To Boil.
  • When Water Gets Boiled Add Pre-soaked Basmati Rice Into The Boiling Water.
  • Bring The Water To Boil Again And Cook The Rice Up to 80 Percent.
  • Drain Off The Rice And Keep Aside.

Layering Chicken Biryani:

  • Take One Iron Pan.
  • Note: If You Don’t Have The Iron Pan Use Dose Pan But Use This Pan After Cooking 15mins.Non-Stick Dosa Pan Should Not Place From Starting.
  • On Iron Pan, Put Pan And Add The Marinated Chicken, Curry Leaves, Turmeric Powder, Brown Onions And Mix Well.

First Rice Layer:

  • Now Add The Half Of Cooked Rice And Spread Evenly.
  • On This Rice Add Brown Onions, Coriander Leaves & Mint Leaves.

Second Rice Layer:

  • Now Again Add The Remaining Cooked Rice And Spread Evenly.
  • Again Add Brown Onions, Mint Leaves, And Ghee.
  • Closing The Lid And Doing Dum:
  • This Take Wheat Flour And Mix Just Like Chapathi Dough.
  • Spread & Seal the lid With Chapathi Dough.
  • Now Close the Lid by Pressing Very Tightly.

Dum Process:

  • After Closing the Lid Tightly, Put On The Stove, And Cook on High Flame For About 5 Minutes.
  • After 5 Minutes Turn The Flame To Low And Cook for About 15 Minutes.
  • Overall Dum The process Is 20 minutes. (This Is For 250grams Chicken)

To Test:

  • When The Chicken Is Perfectly Cooked, Air Will, Come out From the Seal and Gives Nice Biryani Smell. With This Test, We Can Confirm That Our Chicken Biryani Is Ready.


  • Slowly Cut The Seal Then Open The Lid Carefully.
  • If You Want Mix The Biryani Completely Or Can Have By Layer. This Is Your Choice.
  • Aavakaya Chicken Dum Biryani Is Ready To Serve.

Avakaya Biryani | Andhra Avakaya Dum Biryani

Super simple, mighty flavorful Andhra special Avakaya Biryani recipe with step by step pictures. Easy recipe to make Avakaya Dum Biryani recipe.

PREP TIME15 mins

COOK TIME30 mins

SOAK TIME15 mins


COURSEMain Course

CUISINEAndhra Cuisine

SERVINGS2 people

CALORIES160 kcal


  • Thick Bottomed Kadai/Fry Pan
  • Pot to cook Rice


1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml


To cook Biryani Basmati Rice –

  • ▢1 cup Basmati Rice
  • ▢Water as needed
  • ▢½ teaspoon Shahi Jeera
  • ▢1 teaspoon Ghee
  • ▢Salt as needed
  • ▢3-4 cups Water

For Avakaya Biryani Masala –

  • ▢1 cup Sliced Onions 2 Medium Sized Onions
  • ▢8-10 Shallots Chopped
  • ▢1 Green Chilli
  • ▢2 tablespoon Oil
  • ▢1 teaspoon Ghee
  • ▢2 inch Cinnamon Piece
  • ▢2 Cloves
  • ▢1 Green Cardamom
  • ▢1 Star Anise
  • ▢1 Dried Bay Leaf
  • ▢½ cup Thick Curd
  • ▢½ teaspoon Ginger Garlic Paste
  • ▢1 tablespoon Avakaya Andhra Cut Mango Pickle – recipe link in steps below
  • ▢½ tablespoon Kashmiri Red Chilli Powder
  • ▢¼ teaspoon Turmeric Powder
  • ▢¾ teaspoon Garam Masala Powder
  • ▢1 teaspoon Coriander Powder
  • ▢¼ cup Finely Chopped Coriander Leaves
  • ▢¼ cup Finely Chopped Mint Leaves


  • Soak Basmati Rice in enough water for 15 mins. Bring a pot of water to boil. Add 1 teaspoon ghee, ½ teaspoon shahi jeera and salt as needed.
  • Add soaked basmati rice, mix well. Cook on medium flame in open pot.
  • Meanwhile, heat 2 tablespoon oil in heavy bottomed kadai. Add 1 dried bay leaf, 2 cloves, 1 cardamom and 2” cinnamon and 1 star anise. Fry for few seconds.
  • Add 1 slit green chilli along with 1 cup chopped onions and 8-10 shallots chopped. Fry until light golden brown.
  • Next add ½ teaspoon ginger garlic paste and fry for a few minutes until the raw smell goes off.
  • Now add spice powders – ¼ teaspoon turmeric powder, ½ tablespoon Kashmiri red chilli powder, ¾ teaspoon garam masala powder, 1 teaspoon coriander powder and salt as needed. Fry off for 2-3 mins.
  • Keep aside a tablespoon each of chopped mint and coriander leaves and add the remaining of ¼ cup each of finely chopped mint and coriander leaves. Cook for a couple of minutes.
  • Next add ½ cup thick curd and mix well, cook for 3-4 mins on low flame.
  • Now add 1 tablespoon Avakaya and mix it in.
  • Check if the rice is cooked to ¾th done.
  • Strain off the starch and remove excess water from the rice as much as possible.
  • Quickly add the strained rice to the pan. Sprinkle the saved mint and coriander leaves. Drizzle a teaspoon of ghee on top of the rice.
  • Cook it covered on lowest flame for 5-6 mins. Remove from heat.
  • Let it rest for another 5-10 mins before fluffing it up with a fork.
  • Serve hot with onion raita.


Chicken biryani is one of the most popular Indian chicken dishes. In the recipe below, I present one of the best & simple chicken biryani recipes that we frequently prepare at home. When the biryani is cooked as per instructions given in the recipe, the chicken remains juicy, tender, flavor-packed, masaledar, and finger-licking good. The recipe is so easy that even first-time cooks and bachelors can try it in their kitchen!

chicken biryani served in a white plate.


Biryani is a popular rice dish made with aromatic Indian spices either with the meat of your choice (chicken, beef, goat, lamb, fish, prawns) or eggs or vegetables (potato, mushroom, baby corn, cauliflower, paneer, etc.).

First, the meat (or eggs or vegetables) and the rice are cooked separately. Then, they are arranged in layers and cooked together to infuse the rice with all the aromatic flavors.

side view of chicken biryani served in a white plate.

You will be surprised to see how simple this biryani recipe is, yet it has the best taste and flavor. You will never order biryani from a restaurant again

This biryani recipe is so easy that even bachelors and beginners can try this at home and impress their friends or loved ones.

top closeup shot of chicken pieces in the biryani served in a white plate.



1 cup Basmati rice
4 to 5 cups Water
1 teaspoon Salt


400 grams Chicken thighs
¼ teaspoon Turmeric powder
1 teaspoon Red chile powder
1 teaspoon Salt
Juice of 1 lemon


2 Onions, chopped lengthwise
5 to 6 Garlic cloves, finely chopped
1 inch Ginger, finely chopped
2 to 3 Green chilies, slit
2 Tomatoes, diced
6 to 8 strands Coriander leaves or cilantro
¼ cup Mint leaves or Pudina, loosely packed
1 ½ tablespoon Oil
1-inch Cinnamon stick (Dalchini)
3 to 4 Cardamom pods (Elaichi)
3 to 4 Cloves (Lavang)
2 Bay leaf (Tej Patta)
1 teaspoon Cumin seeds (Jeera)
1 tablespoon Biryani or Tandoori Masala
1 tablespoon butter or ghee
¼ cup Water

Chicken biryani in a spatula, backround shows the pan or pot in which the biryani was cooked.



Wash and soak the rice in water for 15 minutes.

In the pot, add rice along with water and salt and bring it to a boil on a high flame. Reduce the flame to medium and cook till the rice is cooked through 80%. Drain and keep this aside.


In a bowl, add chicken thighs, turmeric powder, chile powder, salt, and juice of a lemon. Toss and keep this aside for 15 minutes.


In a pan, add oil. Once hot, add cinnamon sticks, cardamom pods, cloves, bay leaf, cumin seeds, and saute for a few seconds.

Add the marinated chicken and cook for 3 minutes. After 3 minutes, add garlic, ginger, and green chilies. Flip the chicken and cook for another 2 minutes.

Add onion, tomato, coriander leaves, mint leaves, tandoori masala, and give it a good mix. Cook this for a minute. Now spread it evenly to cover the base of the pan.

Add partially cooked rice, spread evenly, and garnish with some more mint and coriander leaves.

Finally, add butter and sprinkle some more tandoori masala powder or biryani masala powder and splash ¼ cup of water. Cover this and cook on low flame for 20 minutes or until rice is cooked through thoroughly.

Closeup shot of a spoonful of chicken biryani, with the serving plate in the background.


  • Use basmati or long-grain rice for the best result.
  • Adjust the spices to taste.
  • If the rice remains uncooked after the given time, splash water and continue cooking.
  • Marination makes the meat flavorful, tender, and juicy when cooked. So do not skip this step.
  • Chicken things and drumsticks are always good for biryani.


Follow the same step for marination and soaking rice that is given above.

Turn on the Saute mode of your instant pot. Once hot, add cinnamon sticks, cardamom pods, cloves, bay leaf, cumin seeds, and saute for a few seconds.

Continue to cook in the Saute mode. Add the marinated chicken and cook for 3 minutes. Then add garlic, ginger, and green chilies. Flip the chicken and cook for another 2 to 3 minutes. Scrape the bottom of the pot to make sure there is no food sticking at the bottom to avoid any burning.

Add onion, tomato, coriander leaves, mint leaves, tandoori masala powder, and mix well. Cook this for a minute. Now spread it evenly to cover the base of the instant pot.

side view of a white plate containing chicken biryani.

Add the soaked (and drained) rice and spread it evenly over the chicken. Add ½ teaspoon salt and 1 cup water. See that all the rice is under the liquid. Close the lid of your instant pot and see that the pressure valve is in the sealing position. Select the Manual / Pressure High function and set the timer to 6 minutes.

Let the pressure release naturally for 5 minutes. Then release any remaining pressure.

Open the instant pot and gently mix the cooked rice with chicken using a silicone spatula to prevent the hot rice from breaking when tossed.

Garnish with some more coriander leaves, mint leaves, and enjoy.


What rice can be used to prepare biryani?

Basmati is the most preferred variety of rice for preparing a biryani. There are several varieties of Basmati available in the market. I generally prefer to get aged instead of newly harvested basmati rice as they are more flavorful and become fluffy when cooked.

You can also use other rice varieties such as Jeera rice or Jasmine rice if Basmati is not available. Ofcourse, the size of these rice varieties when cooked are much smaller and are more starchy than Basmati. If using any rice other than Basmati, it is best to let them cool to room temperature after the partial cooking stage, and then add them to your biryani for final cooking.

What cut of chicken to use for biryani?

Chicken thighs and legs or drumsticks are the most preferred parts of chicken to use in the Biryani. Since biryani is cooked on a low flame for a long time, thighs and drumsticks retain the moisture / juiciness when served.

For a more healthy biryani, you can definitely use chicken breast, but in my experience they tend to dry out and turn chewy compared to chicken thighs.

Should the chicken be marinated before preparing biryani?

Marinating chicken for at least 15 minutes with salt, lemon juice, and a pinch of turmeric is highly recommended. Marinating ensures that the meat is tenderized and flavorful.

Should we use yogurt to marinate the chicken?

Yogurt is definitely recommended if you are using chicken breast in the biryani. If you are using only chicken thighs and drumsticks, yogurt can be skipped.

Bone-in or Boneless chicken?

Always prefer to use bone-in chicken thighs in my recipes because the chicken cooks evenly and remains juicy even when served after several hours.

Butter, ghee, or vegetable oil?

Butter and ghee can easily substituted for one another without much change in flavors and richness of the biryani.

However, if you use vegetable oil for health reasons, you will make a small compromise on the authentic and traditional flavors.

What can be served as a side along with the biryani?

Raita (yogurt/curd based salad) or Salan/Shorba can be served as a side with biryani. Some also use mint raita as a side with biryani.

Is it necessary to form alternate layers of rice and cooked chicken to make the biryani?

No, it is not necessary. Traditionally when making large quantities of biryani at weddings and other feasts, it was convenient to serve the biryani from large pots if there were alternate layers rice and chicken.

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