Vijayawada Biryani
This Vijayawada biryani brings bold South Indian flavors using tender chicken thighs, aromatic basmati rice, and warming spices.
Equipment
- Large Pot
- Knife
- Cutting Board
Ingredients
- 2 lbs boneless, skinless organic chicken thighs
- 2 cups basmati rice rinsed and soaked
- 4 large onions thinly sliced
- 4 cloves garlic minced
- 1 tbsp ginger paste
- 1 tsp turmeric powder
- 0.5 tsp red chili powder
- 1 tsp garam masala powder
- 2 tbsp ghee or clarified butter optional
- 2 tbsp vegetable oil or coconut oil
- to taste salt
Instructions
- Rinse and soak basmati rice for 20 minutes, then drain completely.
- Heat oil in a large pot. Add sliced onions and cook until golden brown.
- Add garlic and ginger paste. Sauté for 2–3 minutes until fragrant.
- Add chicken thighs, turmeric, red chili powder, salt, and cook until browned.
- Pour in 4 cups of water. Bring to a boil, then reduce to simmer.
- Add soaked rice to the pot and gently mix with the chicken.
- Cover and cook on low for 20–25 minutes until rice is cooked and fluffy.
- Garnish with fried onions, mint, or coriander if desired. Serve hot.
Notes
For extra flavor, marinate the chicken in yogurt and spices for an hour before cooking.
