Finger-licking Vijayawada Chicken Biryani Recipe

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

• 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

1. 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.
2. 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.
3. After frying, remove the chicken and place onto a paper napkin-lined plate to drain away the oil.
4. Once you fry the chicken pieces, fry the peanuts and keep them aside.
5. 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.
6. 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.
7. 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.
8. 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

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.

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.

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Vijayawada Chicken Biryani Recipe

This recipe provides a step-by-step guide to creating authentic Vijayawada Chicken Biryani, a beloved dish hailing from the Vijayawada region of India. With detailed instructions and a list of required ingredients, you'll be able to effortlessly recreate the rich flavors and aromatic spices that characterize this delectable biryani. From marinating the chicken to layering it with fragrant rice and spices, every step is outlined to ensure a flavorful and satisfying meal. Whether you're a seasoned chef or a novice in the kitchen, this recipe promises to deliver a mouthwatering culinary experience that will delight your taste buds and impress your guests.

Prep Time10 minutes mins

Cook Time35 minutes mins

Total Time45 minutes mins

Course: Main Course

Cuisine: American

Keyword: Finger-licking Vijayawada Chicken Biryani Recipe

Servings: 4 servings

Calories: 1168kcal

Author: aniacookingrecipes.com

Ingredients

  

1x2x3x

• 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

Calories: 1168kcal | Protein: 80g | Fat: 37.6g | Saturated Fat: 6.8g | Cholesterol: 192mg | Sodium: 1676mg | Potassium: 1846.8mg | Iron: 6.8mg

Ania

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.