Powder the ingredients mentioned under to powder or use a readymade biryani masala
Marinate the chicken with the marination ingredients. Set aside.
Wash rice several times and soak for 20 mins. Drain and set aside.
Heat a deep pan or a casserole or a pressure pan or cooker with oil.
Sauté the spices in the oil to get an aroma.
Add onions & green chili. Fry till the onions turn golden color.
Add ginger garlic paste and fry till the raw smell disappears.
Add the mint and coriander leaves. Fry for 2 to 3 minutes
Add marinated chicken and fry on high flame till the chicken turns white in color. This usually takes 3 to 4 mins.
Add powder masala or biryani masala pow and mix well. Fry till the mix begins to leave the sides of the pan.
Pour hot water, cover and bring the water to a boil on a medium heat. Chicken will be almost cooked by this time otherwise cook further by covering until chicken turns tender.
Add the rice and salt. Stir well
On a medium flame, Cook without the lid till almost all the water evaporates.
Simmer the heat. Mix well from the bottom, Close the lid and cook till the rice is fully done. If needed can sprinkle little water. Take care not to burn the bottom. To prevent the rice being burnt at the bottom you can move this rice pot on to a hot tawa/ griddle and cook till the rice is cooked fully. If using pressure cooker, close the lid and cook for about 5 minutes on a low flame. Do not let it whistle.
Fluff up andhra chicken biryani with a fork and garnish