Last Updated on May 6, 2024
If you are a lover of the famous biryani, then it’s necessary to try out the Vijayawada chicken biryani recipe that we will share with you in this article.
Vijayawada (or Bezawada) is the second-largest city in the Indian state of Andhra Pradesh and is a part of the state’s capital region. Vijayawada is an important industrial and commercial hub for the state of Andhra Pradesh. The city of Vijayawada is one of the most popular urban areas in India, and is growing rapidly.
Vijayawada is well known for its biryani; a dish prepared with rice and meat. The city has a large Muslim population and is famous for its biryani. It is also known as the ‘chicken biryani capital of India.’ The city was once a small town and is now a major business center.
Vijayawada Biryani is a famous regional dish prepared using mutton, chicken, or beef. It is prepared in a clay oven and is flavored with saffron, cardamom, nutmeg, cloves, cinnamon, and mace. The meat is then cooked in a sealed container called a tandoor or tandoori oven, which has been specially designed to retain heat for long periods.
The tandoor oven is a traditional Indian cooking technique used for baking, roasting, grilling, steaming, and shallow frying. Let’s learn how to make the Vijayawada chicken biryani recipe.
Vijayawada Chicken Biryani Recipe
Ingredients:
- 1 kg Boneless Chicken
- 3 cups Basmati rice
For marinating
- 1 tbsp Ginger-garlic paste
- 1½ tbsp Chili powder
- 1 tsp Turmeric powder
- 1/2 tbsp Coriander powder
- 2 tsp Garam masala
- Salt to taste
- 1 Egg
- 4 tbsp Curd
- 2 tbsp Lemon juice
For frying
- Vegetable Oil (as required)
- 1/2 cup Peanuts (optional)
- 2 tsp Corn Flour
- 4 tbsp All-purpose flour
For the gravy
- 2 tbsp Vegetable oil
- 1 tbsp Ghee
- 2 medium Onion chopped into small pieces
- 1 tsp Shahi jeera
- 1 tsp Fennel seeds
- 1 tbsp Ginger-garlic paste
- 4 green chilies
- 3 large Tomatoes (pureed)
- 1 tsp Turmeric powder
- 1½ tsp Garam masala
- 1 tbsp Chilli powder
- 1/2 tbsp Kashmiri Chilli powder
- 1/2 tbsp Coriander powder
- 1/2 cup Curd
- 1/2 cup warm water
- 2 tbsp Lemon juice
- Salt to taste
- 1 handful of Cilantro chopped
For layering
- 1/2 cup Fried onions
- 1/4 cup Saffron water
- 2 tbsp Ghee
- Cilantro chopped handful
Instructions
Phase 1: Marinating the chicken
Add all the ingredients for marinating the chicken into a large bowl, alongside the chicken. Mix well and spread the marinade evenly on the chicken pieces. Refrigerate the chicken pieces for at least 7 hours or, ideally, overnight.
Phase 2: Frying
After 7 hours, remove the chicken from the fridge and drop them into the cornflour and all-purpose flour. Mix them well to coat all the chicken pieces. Once completely covered, put enough oil in a wok and fry the chicken in different batches.
After frying, remove the chicken and place onto a paper napkin-lined plate to drain away the oil.
Once you fry the chicken pieces, fry the peanuts and keep them aside.
Phase 3: For the curry/gravy
Pour vegetable oil and ghee into a pan and place them on a medium flame. Add the chopped onions and stir well. Add the fennel seeds and Shahi jeera and keep stirring. Add ginger and garlic paste and green chilies to this mix and keep stirring. Add the tomato puree and stir until the ingredients are well sautéed.
Put the turmeric, garam masala, Kashmiri chili powder, coriander powder, and salt into the pan. Keep stirring until the raw smell of the masala fades away. Add warm water, curd, and cilantro and stir well. Once the gravy starts boiling, drop the fried chicken pieces in and stir well. Add the fried peanuts and drizzle lemon juice. Combine everything well and leave to cook for another 10 minutes, on a low heat. Remove it from the stove and set it aside.
Read more about Zankou Chicken Marinade Recipe
Phase 4: Layering
Cook the basmati rice with whole spices until it is parboiled.
Get your thick-bottom biryani cookware and pour ghee onto the base. Then, put the cooked rice over the top and spread it loosely over the base.
On top of the rice, add the chicken, and then the gravy. After that, spread the cilantro, fried onions and cover with another layer of cooked rice. Pour 2 tablespoons of saffron water onto the cooked rice, and then add more chicken and gravy.Then add the cilantro and fried onions that are leftover from earlier. Cover the cookware with aluminum foil and close with the lid. Cook on a medium to low flame, for about 25 minutes, until the steam is well-formed.
Switch off the stove but leave to rest covered for a few minutes. Open and gently stir before serving.
Serve it hot and enjoy the Vijayawada chicken biryani recipe.
Take Home
This Vijayawada chicken biryani recipe introduces you to the Indian world of seasonings that bring finger-picking flavors. Not forgetting the Vijayawada sauce that makes it all come together. The chicken is a must-have for any Indian restaurant, and the recipe makes it look very attractive on your plate.
Indian seasonings will leave you asking for more every time you use them. Why not try this biryani recipe today and let us know how it turned out? Feel free to let us know in the comments below.
Frequently Asked Questions
What is in Vijayawada biryani?
Vijayawada biryani is a spicy rice dish with chicken, beef or mutton. To prepare the biryani, you need to first marinate the meat (in this case, chicken) with yoghurt and spices for at least 6-7 hours, ideally. After that, mix rice, spices, water and saffron in a pan and cook over a medium heat.
What is the secret ingredient for biryani?
The secret ingredient in the biryani is saffron. You can use only saffron instead of turmeric for biryani as saffron gives a unique flavour. It also helps to enhance the color of the biryani.
What is temper chicken biryani?
Tempering is an Indian method, whereby spices are dry roasted or heated in ghee before being added to the biryani. This helps to bring out the flavors, and also creates a delicious smelling aroma too. It is important to add the spices in this manner as it allows the meat to absorb the flavor for longer, and it will be tastier.
| Preparation Time | Cook Time | Servings |
| 10 mins | 35 mins | 4 |
Vijayawada Chicken Biryani Recipe
Ingredients
- Ingredients:
- 1 kg Boneless Chicken
- 3 cups Basmati rice
- For Marinating
- 1 tbsp Ginger-garlic paste
- 1½ tbsp Chili powder
- 1 tsp Turmeric powder
- 1/2 tbsp Coriander powder
- 2 tsp Garam masala
- Salt to taste
- 1 Egg
- 4 tbsp Curd
- 2 tbsp Lemon juice
- For Frying
- Vegetable Oil as required
- 1/2 cup Peanuts optional
- 2 tsp Corn Flour
- 4 tbsp All-purpose flour
- For the gravy
- 2 tbsp Vegetable oil
- 1 tbsp Ghee
- 2 medium Onion chopped into small pieces
- 1 tsp Shahi jeera
- 1 tsp Fennel seeds
- 1 tbsp Ginger-garlic paste
- 4 green chilies
- 3 big Tomatoes pureed
- 1 tsp Turmeric powder
- 1½ tsp Garam masala
- 1 tbsp Chilli powder
- 1/2 tbsp Kashmiri Chilli powder
- 1/2 tbsp Coriander powder
- 1/2 cup Curd
- 1/2 cup warm water
- 2 tbsp Lemon juice
- Salt to taste
- 1 handful of Cilantro chopped
- For layering
- 1/2 cup Fried onions
- 1/4 cup Saffron water
- 2 tbsp Ghee
- Cilantro chopped handful
Instructions
Marinating the chicken
- Add all the ingredients for marinating the chicken into a large bowl, alongside the chicken. Mix well and spread the marinade evenly on the chicken pieces. Refrigerate the chicken pieces for at least 7 hours or, ideally, overnight.
Frying
- After 7 hours, remove the chicken from the fridge and drop them into the cornflour and all-purpose flour. Mix them well to coat all the chicken pieces. Once completely covered, put enough oil in a wok and fry the chicken in different batches.
- After frying, remove the chicken and place onto a paper napkin-lined plate to drain away the oil.
- Once you fry the chicken pieces, fry the peanuts and keep them aside.
For the curry/gravy
- Pour vegetable oil and ghee into a pan and place them on a medium flame. Add the chopped onions and stir well. Add the fennel seeds and Shahi jeera and keep stirring. Add ginger and garlic paste and green chilies to this mix and keep stirring. Add the tomato puree and stir until the ingredients are well sautéed.
- Put the turmeric, garam masala, Kashmiri chili powder, coriander powder, and salt into the pan. Keep stirring until the raw smell of the masala fades away. Add warm water, curd, and cilantro and stir well. Once the gravy starts boiling, drop the fried chicken pieces in and stir well. Add the fried peanuts and drizzle lemon juice. Combine everything well and leave to cook for another 10 minutes, on a low heat. Remove it from the stove and set it aside.
- Read more about Zankou Chicken Marinade Recipe
Layering
- Cook the basmati rice with whole spices until it is parboiled.
- Get your thick-bottom biryani cookware and pour ghee onto the base. Then, put the cooked rice over the top and spread it loosely over the base.
- On top of the rice, add the chicken, and then the gravy. After that, spread the cilantro, fried onions and cover with another layer of cooked rice. Pour 2 tablespoons of saffron water onto the cooked rice, and then add more chicken and gravy. Then add the cilantro and fried onions that are leftover from earlier. Cover the cookware with aluminium foil and close with the lid. Cook on a medium to low flame, for about 25 minutes, until the steam is well-formed.
- Switch off the stove but leave to rest covered for a few minutes. Open and gently stir before serving.
- Serve it hot and enjoy the Vijayawada chicken biryani recipe.
Nutrition
My name is Ania, and I am very glad to see you here. I have always loved cooking; even some of my earliest memories are flipping through a cookbook and making pudding standing on a stool because I was too small to reach the stove.
You should know that I am not a professionally trained chef, just a big food lover who grew up in a family obsessed with cooking and focused on what we eat.
