EASY CHICKEN ANGARA BIYANI RECIPE

BACKGROUND OF CHICKEN ANGRA BIRYANI 

Chicken Angara Biryani is a flavorful dish with roots tracing back to the kitchens of the Mughal Empire in India. This biryani variant is renowned for its smoky, charred flavors and rich spices. Legend has it that it originated in the city of Lucknow, where it was crafted by master chefs seeking to create a dish that would impress the royalty and nobility.

The name "Angara" itself means charcoal or fiery, alluding to the cooking method where the biryani is traditionally cooked over a charcoal flame, imparting a distinct smoky aroma and taste. The dish typically features marinated pieces of chicken cooked with fragrant basmati rice, seasoned with a blend of spices such as cumin, coriander, cloves, and cardamom. It is often garnished with fried onions, fresh mint, and cilantro to enhance its aromatic profile.

Over the years, Chicken Angara Biryani has evolved, with variations emerging across different regions of India, each adding its own unique touch while staying true to its roots of robust flavors and luxurious textures. Today, it remains a beloved choice for special occasions and gatherings, celebrated for its exquisite taste and cultural significance in Indian cuisine.

INGREDIENTS FOR CHICKEN ANGARA BIRYANI 

FOR MARINATE

1. 1kg Chicken (boneless)
2. 1 cup Yogurt
3. 2 tbsp Ginger-garlic paste
4. 1/2 cup Fried onion
5. 1/2 cup Grated fresh tomato
6. 2 tbsp red chili
7. 1 tsp Turmeric
8. 2 tsp Salt
9. 1/2 tsp Gram masala
10. 1 tsp Kasuri Methi

FOR ROAST AND GRIND

1. 1tsp Coriander seed
2. 1 tsp Black pepper
3. 2-inch Cinnamon stick
4. 1 tsp Cumin seed
5. 7 to 8 Whole dry red chilies

FOR GRAVY

1. 3 tbsp Ghee / oil
2. 2 Bay leaves
3.  3 to 4 Cloves
4. 2 Whole black cardamom

FOR SMOKE

1. Charcoal
2. Ghee

FOR RICE

1. 2 cup basmati rice
2. 2 to 3 green and black cardamom
3. 3 to 4 cloves
4. 1/2 tbsp cumin
5. 4 to 5 black peppers
6. Food color

HOW TO MAKE CHICKEN ANGARA BIRYANI 

FOR MARINATE

1. Take a 1kg boneless chicken in a bowl add 1 cup yogurt, 1/2 cup fried onion, 2 tbsp ginger - garlic paste, 1/2 cup grated tomato, 2 tbsp red chili, 1 tsp turmeric, 2 tsp salt (as per the taste), 1/2 tsp gram masala, 1 tsp Kasuri Methi, mix all well and rest them.

FOR ROAST AND GRIND

1. Take 1 tsp coriander seed, 1 tsp black pepper, 2-inch piece of cinnamon stick, 1 tsp cumin seed, 6 to 8 whole dry red chilies, add them in a pan and dry roast on medium heat until it releases fragrance.
2. Remove the pan from the heat and let them cool down from room temperature.
3. Transfer the mixture to the grinder and convert it into a smooth powder.

FOR CHICKEN ANGARA GRAVY

1. Heat 3 tbsp ghee or oil in a big pan on medium flame.
2. Add 2 bay leaves, 2 to 4 cloves, and 2 whole black cardamom, to the pan and fry for 2 to 3 seconds.
3. Add a marinated chicken and mix well. And reduce the heat to low.
4. Cover the pan with a lid for 40 to 45 minutes until the chicken cooks well.

FOR SMOKE

1. Heat a piece of charcoal on direct flame until it goes red hot.
2. Keep a small bowl in the pan and keep the hot charcoal in the bowl.
3. Pour the 1 tbsp ghee on the charcoal and rapidly cover the lid of the pan.
4. Let the gravy absorb the smoke for 3 to 4 minutes. (NOTE: if you want smokier flavor then you can increase the time as per the want)
5. Discard the charcoal and bowl from the pan.

FOR RICE

1. After making the gravy you should start making rice or you can do it side by side too.
2. 1. Wash 2 cup basmati rice.
3. 2. Take a big size utensil for boiling the rice.
4. 3. Add 3 cup water and boil it well.
5. 4. Then add 1 1/2 tbsp oil, cumin, cardamom, cloves in the utensil.
6. 5. After that add the washed basmati rice and boil for a minute.
7. 6. Nake sure the rice is not fully cooked.
8. 7. Remove the rice in the other bowl and release all water. Make sure your rice is only cooked 70 to 80 percent.

FOR LAYER

1. Layer is the key to unlock the biryani. For making layer follow these steps.
2. 1. Take a big bowl firstly add one layer of rice and spread the rice well in the bowl.
3. 2. Then add the layer of Angara gravy, and little bit mint, little bit coriander and fried onion.
4. 3. Repeat the process for 2 to 3 times until the bowl filled with rice.
5. Finally, the chicken Angara biryani is ready, eat it hot.

FAQs

Q What is Chicken Angara Biryani?

A: Chicken Angara Biryani a popular Indian recipe is a dish to watch out for. It is spicy and smoky and you cook it on traditional charcoal making it a great dish to eat.

Q How do you make Chicken Angara Biryani at home?

A: First, soak chicken pieces in a composition of spices and yogurt then, bake them you have made them what you wanted. Include the fragrant type of rice and let them cook at their own pace so that the taste can merge together.

Q What makes Chicken Angara Biryani special?

A: The spicy marinade in Chicken Angara Biryani and the smoky taste of the charcoal adds an extra flavor to the dish which therefore gives the dish an extra fragrance.

Q Can Chicken Angara Biryani be customized?

A: Absolutely, indeed. Spices and ingredients are to be adjusted as per your own taste. Some suggestions include adding nuts or dried fruits to give extra texture or sweetness.

Q Is Chicken Angara Biryani spicy?

A: Yes, Chicken Angara Biryani is characterized by its spicy marinade, but you can set the spice levels in such a way that it fits you more. Then you could definitely have fun with the Chicken Angara Biryani recipe to your liking and let your senses be spoiled by the mouth-–watering tastes it bestows on your table.