Andhra pepper chicken rice - South Indian cuisine includes the cuisines found in the four southern states of India: Andhra Pradesh, Karnataka, Kerala and Tamil Nadu. The spiciest of these four states' cuisines as well as Indian cuisines, there is a generous use of chilli powder, and tamarind making the dishes tangy and hot (Spicy). The cuisine has a diverse variety of dishes, with the majority being vegetable or lentil based.

1. Andhra Pepper Chicken Rice – Author – BlazeDream Harikrishnan – cookscope@gmail.com.
Andhra Peper Chicken Rice
Yield : 1 Dish ; Servings : 4 ; Prep Time : 30m ; Cook Time : 40m ; Ready In : 1:10 h
Main Ingredients
The small onion, rice, Pepper and homemade masala are dominant Ingredients in this recipe
Ingredients
Chicken - 1/2 Kg
Basmathi Rice or Seeraga Samba Rice - 400 gms
( You will get 2 different taste when you are using these rice varieties)
Small Onion – 100 Grms ( semi Crushed in stone)
Big Onion - 100 Grms
Tomato - 200 Grms ( for sour taste without Curd or lemon)
green chillis, make a small slit in them - 4–5
Ginger garlic paste - 1 Table Spoon
Turmeric powder - ¼ Quarter Table Spoon
Chilli Powder - ½ half Table Spoon
salt to taste
Refined Oil - 50 Grams
Coconut milk - 100 Ml -
Ghee-half cup - 20 Grms
Egg - 3 Numbers
Masala Powder
Red chillies - 10 (Lengthy chillies not Short ones)
coriander - 1 Table Spoon
Pepper Corns - 2 Table Spoon
Fennel Seeds - ½ half Table Spoon
Cumin Seeds - ½ half Table Spoon
Bengal Gram - ¼ Quarter Table Spoon
Urad Dal - ¼ Quarter Table Spoon
Curry Leaves - 1 Cup (50 to 60 Leaves)
Mint Leaves - ½ Cup ( 15 to 20 Leaves)
In a Kadai put little oil (less than 1 table spoon) and add the red chilies fry for some time then add
Bengal gram and Urad dal then add Pepper, coriander , curry leaves , and mint leaves then add Fennel
seeds and cumin seeds. You will smell the aroma of all these ingredients once it is roasted well.
Take the Kadai from the flame and cool it for some time and grind it in the mixer (dont grind it for a soft
powder). Now our masala is ready.

2. Spices
cloves : 4 Numbers
1″ cinnamon stick : 1 Numbers
(5cm length, break in to 1cm each)
Elaichi /cardamom : 8 Numbers
Bay leaves : 2 Numbers
(5cm length each)
Star anise and others : 2 numbers
Preparing for Cook
1. Wash and soak and strain the rice for half an hour, just before you start slicing the onions.
2. Wash the chicken well and finally add some vinegar to kill germs.
3. First start with slicing the big size Onion and crush the small online and then cut the tomatoes
and chilies. Clean the mint leaves and keep it in a cup.
4. Keep the needed amount of Masala in a separate plate.
5. Keep ready with Ginger Garlic paste, coconut milk, Ghee and oil
6. Keep the Chili powder, Turmeric powder, salt nearby.
7. Keep boiled eggs in a dry stage. Also cut in to very small pieces.
8. Boiled water, thick bottom vessel, Ladle, closing Lid and cloth for support.
Cooking Directions
1. In a thick bottom vessel pour oil and wait till it get hot then add the spices and green chili after
some time add sliced and crushed onion and Mint leaves together and leave it for sometime till
they start to turn brown.
2. Add Tomatoes and wait till onion and tomato fried well and turn in to a paste then add ginger
garlic paste and take care not to let them brown or stick to the bottom.
3. Then add turmeric powder, chili powder and salt in that mixture.
4. Now add the chicken pieces in that cooked paste. Leave this for 5 minutes
5. Add masala powder in to the vessel and leave it for 2 minutes.
6. Finally Add the rice and hot water in the ratio required for the rice, I usually add till all the mix
including the rice sinks in water 1 cms more, seeraga samba rice requires 2 cms of water more.
7. Close the vessel in a LID and place a weight on top of the LID. So that the aroma will remain
inside.
8. Let the water come to a boil, check for salt and let the rice cook for 15 minutes in medium heat
until the rice cooks well and come to a dry food.
9. Switch of the stove and make sure the food is dry .
10. Finally keep a Kadai on the stove and pour the Ghee and then add the boiled egg pieces and fry
it in the ghee (You can also add cashew nuts) and then add the cooked food in the kadai and fry
it for 2 minutes. This final touch is for crispy taste.
11. Serve Andhra Pepper Chicken Rice with raita or chicken masala or even with papad.
Tips For better Output
1. Review the items what you are going to use in the food. And try to keep everything ready before
going for cook.

3. 2. Make sure that the onion and tomato fried well and the mixture should be in the paste output.
3. Taste the mix for salt and spicy taste before closing it with lid for boil.
4. You can shuffle the food by using ladle at the boiling stage for mixing the food and gravy in the
right way.
5. When you are frying the boiled egg you can remove the yellow part so that the white part of the
egg gives presentable look to the dish.
BlazeDream Harikrishnan.
cookscope@gmail.com
+919840043969