Vijayawada Chicken Biryani
Vijayawada Chicken Biryani is a bold and spicy South Indian dish packed with fragrant basmati rice, marinated chicken, and fried onions. Discover how to make this irresistible biryani at home with expert tips, variations, and easy step-by-step instructions.
Equipment
- Large Pot
- Frying Pan
Ingredients
For the Chicken
- 400 g Boneless Chicken Cubed
- 2 tbsp Thick Yogurt
- 1 tsp Ginger-Garlic Paste
- 1 tsp Red Chili Powder
- 1 tsp Coriander Powder
- 1 tsp Garam Masala
- 1 tsp Salt
- 1 tbsp Lemon Juice
For the Rice
- 2 cups Basmati Rice Long-grain
- 1 sprig Curry Leaves
- 3-4 Green Chilies Whole
- 1 tsp Salt
- 5 cups Water For boiling rice
Additional Ingredients
- 2 cups Fried Onions
- 0.5 cup Warm Milk Soaked with saffron strands
- 0.25 cup Oil
- 0.25 cup Ghee
- 1 tsp Cumin Seeds Toasted
- 1 cup Chopped Onion
- 1 cup Chopped Tomato
- 2 Green Chilies Chopped
- 0.5 tsp Turmeric
- 0.5 cup Yogurt
- Mint Leaves Chopped
- Coriander Leaves Chopped
- 1 tbsp Biryani Masala Optional
- 3 tbsp Corn Flour For optional crispy chicken garnish
Instructions
- In a bowl, combine cubed chicken with yogurt, ginger-garlic paste, red chili powder, coriander powder, garam masala, salt, and lemon juice. Mix well and marinate for at least 30 minutes.
- Wash and soak basmati rice for 20-30 minutes. Then boil with curry leaves, green chilies, and salt until 90% cooked. Drain and set aside.
- Heat oil and ghee in a large pot. Add cumin seeds, chopped onions, and sauté until golden. Add chopped tomatoes, green chilies, turmeric, and cook until soft.
- Add marinated chicken to the pot. Cook on medium heat until chicken is tender and oil separates from the masala.
- Add yogurt, mint leaves, coriander leaves, and optional biryani masala. Mix and simmer for a few minutes.
- Layer the cooked rice over the chicken. Top with saffron milk, fried onions, and cover tightly with a lid or foil.
- Place on low heat (dum) for 15–20 minutes until flavors are infused.
- Optional: Coat a few chicken pieces with corn flour and deep-fry for a crispy garnish.
- Gently mix biryani before serving. Serve hot with raita or salan.
Notes
- For a restaurant-style touch, add a splash of kewra or rose water before sealing the pot.
- Adjust chili based on your spice preference. Vijayawada biryani is traditionally hot!
