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Vijayawada Chicken Biryani: Tempting Meal

Vijayawada Chicken Biryani

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.

Vijayawada Chicken Biryani

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.

Cuisine
Courses ,
Difficulty Beginner
Time
Prep Time: 30 mins Cook Time: 20 mins Rest Time: 5 mins Total Time: 55 mins
Cooking Temp 70  °C
Servings 4
Estimated Cost 10
Best Season Suitable throughout the year
Dietary Gluten Free
Ingredients
  • 500 g Chicken
  • 4 Onion (Medium size.)
  • 500 g Basmati Rice
  • 2 Tomatoes (Medium size.)
  • 200 g Yogurt
  • 1 tbsp Ginger garlic paste
  • 2 Green chillies (Numbers.)
  • 1 tbsp Cumin coriander powder
  • 1/2 tbsp Red chilli powder
  • 1/2 Coriander (Bunch)
  • 1 pinch Saffron (Pinch.)
  • 1/4 cup Milk
  • 3 tbsp Ghee/Butter
  • 2 tbsp Oil
  • 2 Star anise (Numbers.)
  • 5 Cloves (Numbers)
  • 1 Cinnamon sticks (small stick.)
  • 2 Cardamom (Numbers)
  • 2 Bayleaf (Numbers)
  • 1/2 tbsp Peppercorn
  • 1 Charcoal (small piece (optional))
  • 1 tbsp Salt (Adjustable as per choice.)
  • Biryani Masala
  • 1 tbsp Coriander seeds
  • 1/2 tbsp Cumin seeds
  • 1/2 tbsp Caraway seeds
  • 2 Nos Black cardamom
  • 1 Nos Mace (Javetri)
  • 1/2 tbsp Peppercorn
  • 3 Nos Bay leaf:
  • 1/2 tbsp Turmeric
  • 1/2 tbsp Salt
Instructions
  1. Marinate chicken:Vijayawada Chicken Biryani

    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.

  2. Prepare Biryani Masala:Vijayawada Chicken Biryani

    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

  3. Prepare Saffron Milk:Vijayawada Chicken Biryani

    Soak saffron in warm milk to infuse its rich colour and delicate flavour.

  4. Prepare And Cook Rice:Vijayawada Chicken Biryani

    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.

  5. Fry Onions:Vijayawada Chicken Biryani

    Slice the onions and fry until they turn light brown and crispy. These will add a nice crunch and sweetness to the biryani

  6. Add curd And fried onion:Vijayawada Chicken Biryani

    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.

  7. Infuse Smokey Flavour:Vijayawada Chicken Biryani

    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

  8. Cook Chicken and Layer Biryani:Vijayawada Chicken 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.

  9. Seal And Cooked:Vijayawada Chicken Biryani

    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

  10. Serve Hot:Vijayawada Chicken Biryani

    After cooking, let the biryani rest for a few minutes. Serve it hot, garnished with additional fresh coriander, fried onions, and your favorite accompaniments.

Nutrition Facts

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.

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Chef RBS
Chef RBS
Chef and Lifestyle Blogger

My name is Rahul Sonawane, and I'm a passionate & food stylist chef who loves creating delicious and healthy meals that everyone can enjoy.

On this Blogs, you'll find a variety of cooking recipes, from easy weeknight dinners to more complex dishes that are perfect for special occasions. I'll be sharing my favourite recipes, cooking tips, and techniques that I've learned throughout my culinary journey.