One of the most well-liked dishes in South India is Vijayawada Chicken Biryani, which came into existence in Vijayawada, a city in the southern part of Andhra Pradesh in India.
This biryani is known for its strong and sweet smells from mixing Andhra food with traditional cooking biryanis.
Culinary traditions shaped the history of Vijayawada chicken biryani as regional cuisine.
Andhra Pradesh has a long-standing tradition influenced by Persian and Mughlai cuisine to prepare various spicy and flavourful dishes including different types of biryanis.
Over the years, Vijayawada Chicken Biryani has become a much-loved dish among locals and is celebrated all around India. It’s a unique blend of herbs and spices, tender pieces of chicken, and fragrant basmati rice; these make it a must-have meal at festivals, events, or even just on normal days.
This recipe had been passed down for many generations, but each family added its twist to it to make this delicacy unmatchable.
Easy Steps
Marinate chicken:
Mix the chicken with ginger-garlic-green chilli paste, biryani masala, cumin-coriander powder, turmeric, red chilli powder, chopped tomatoes, fresh coriander, and salt. Let it marinate for at least an hour to soak up the flavours.
Prepare Biryani Masala:
Toast the whole spices until they release a strong aroma. Cool them, then grind them into a fine powder. Store this spice mix in an airtight container.
Prepare Saffron Milk:
Soak saffron in warm milk to infuse its rich colour and delicate flavour.
Prepare And Cook Rice:
Soak the rice in water for 15-20 minutes. Boil water with whole spices, ghee, and salt. Cook the soaked rice until it’s 80% done. Drain the rice and set aside.
Fry Onions:
Slice the onions and fry until they turn light brown and crispy. These will add a nice crunch and sweetness to the biryani.
Add curd And fried onion:
Add the fried onions (reserve some for layering) and yogurt to the marinated chicken. Let it marinate further to tenderize the chicken and add a creamy texture.
Infuse Smokey Flavour:
Burn a piece of charcoal until it’s red hot. Place it in a small container within the marinated chicken, add ghee, and cover the container for 3-4 minutes. This process infuses the chicken with a subtle smoky flavour.
Cook Chicken and Layer Biryani:
Fry the marinated chicken until it’s almost cooked. Add fresh coriander. In a pot, layer the partially cooked rice over the chicken. Sprinkle with the remaining fried onions, chopped coriander, and saffron milk.
Seal And Cooked:
Seal the pot with an airtight lid or a wet cloth using wheat dough to trap the steam inside. Cook the biryani on low heat for about 20 minutes, allowing the flavors to meld together and the rice to fully cook.
Serve Hot:
After cooking, let the biryani rest for a few minutes. Serve it hot, garnished with additional fresh coriander, fried onions, and your favorite accompaniments.
Vijayawada Chicken Biryani: Tempting Meal
Ingredients
Biryani Masala
Instructions
Marinate chicken:
Mix the chicken with ginger-garlic-green chilli paste, biryani masala, cumin-coriander powder, turmeric, red chilli powder, chopped tomatoes, fresh coriander, and salt. Let it marinate for at least an hour to soak up the flavours.
Prepare Biryani Masala:
Toast the whole spices until they release a strong aroma. Cool them, then grind them into a fine powder. Store this spice mix in an airtight container
Prepare Saffron Milk:
Soak saffron in warm milk to infuse its rich colour and delicate flavour.
Prepare And Cook Rice:
Soak the rice in water at least for 15-20 minutes. Boil water with whole spices, ghee, and salt. Cook the soaked rice until it's 80% done. Drain the rice and set aside.
Fry Onions:
Slice the onions and fry until they turn light brown and crispy. These will add a nice crunch and sweetness to the biryani
Add curd And fried onion:
Add the fried onions (reserve some for layering) and yogurt to the marinated chicken. Let it marinate further to tenderize the chicken and add a creamy texture.
Infuse Smokey Flavour:
Burn a piece of charcoal until it’s red hot. Place it in a small container within the marinated chicken, add ghee, and cover the container for 3-4 minutes. This process infuses the chicken with a subtle smoky flavour
Cook Chicken and Layer Biryani:
Fry the marinated chicken until it’s almost cooked. Add fresh coriander. In a pot, layer the partially cooked rice over the chicken. Sprinkle with the remaining fried onions, chopped coriander, and saffron milk.
Seal And Cooked:
Seal the pot with an airtight lid or a wet cloth using wheat dough to trap the steam inside. Cook the biryani on low heat for about 20 minutes, allowing the flavors to meld together and the rice to fully cook
Serve Hot:
After cooking, let the biryani rest for a few minutes. Serve it hot, garnished with additional fresh coriander, fried onions, and your favorite accompaniments.
Servings 4
- Amount Per Serving
- Calories 440kcal
- % Daily Value *
- Total Fat 15g24%
- Saturated Fat 6g30%
- Cholesterol 70mg24%
- Sodium 400mg17%
- Total Carbohydrate 50g17%
- Dietary Fiber 3g12%
- Sugars 6g
- Protein 30g60%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
