This is some what similar to the way we prepare chicken kuzhambu at kongunadu houses. We don’t add star anise, black stone flower. I added those to get the extra aroma which suites well for idili and dosa. Preparing this with the whole chicken gives an extra ordinary taste. Chicken thighs or breasts can also be substituted but will get the taste little closer to the original.
Gongura is a very rich source of Iron, vitamins, folic acid and anti-oxidants essential for human nutrition. This is an authentic spicy Andhra Gongura Chicken Recipe.
Biriyani is one of the famous foods in India. The way of making differs all over India with slight taste variations. Taste of the biriyani lies in the ingredients added and mainly depends on the order in which they are added. This is a very simple recipe used mostly in the southern state of Tamil Nadu.
The same procedure can be used to make Veg, Mushroom Biriyanis taking out the Chicken and related marination stuffs. Taste and Flavor of the biryani comes well when you trial it for more number of times. I added Orange Food Color- 1/4 tsp to get this color.
Mughlai Cusine is one of the aromatic food from Mughal Empire. They were spread across Pakistan and India. This is one of the mild chicken gravy which matches well with any roti varieties.
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The initial marination and the second step marinations makes it very juicy and tasty to the core. Cooking it in the broiler pan in oven gave the best result.
