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Vijayawada Chicken Biryani

Vijayawada Chicken Biryani
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A fragrant and flavorful biryani from Andhra Pradesh, Vijayawada Chicken Biryani combines aromatic basmati rice, marinated chicken, and bold local spices. Perfect for special occasions or as a hearty family meal, this dish is a true celebration of South Indian cuisine.

Ingredients

Scale

For the Rice:

  • 3 cups basmati rice (soaked for 15 minutes)
  • 6 cups water
  • 2 tbsp ghee
  • 1 tbsp oil
  • 1 tsp black cumin seeds
  • 1 black cardamom pod
  • 3 green cardamom pods
  • 1 cinnamon stick
  • 3–4 cloves
  • 1 bay leaf
  • 4 green chilies (slit)
  • 1 cup fried onions (golden brown)
  • 2 tsp biryani masala
  • 1 tbsp lemon juice
  • Handful of fresh coriander and mint leaves (chopped)
  • 1 tbsp saffron soaked in 2 tbsp warm milk/water

For the Chicken:

  • 3 cups chicken (bite-sized pieces)
  • ½ tsp ginger powder (optional)
  • ¼ tsp black pepper powder
  • ½ tbsp garlic powder
  • 2 tbsp chili powder
  • 2 tsp garlic paste
  • Juice of ½ lemon
  • 4 tbsp cornflour (or rice flour)
  • 1 egg
  • Cooking oil (for frying)
  • Curry leaves (optional garnish)

For the Sauce:

  • 1 tbsp garlic chili sauce
  • 1 tsp stir-fry sauce
  • 1 tbsp soy sauce
  • ½ tsp sugar

Instructions

Step 1: Marinate the Chicken

  • Combine chicken, ginger powder, black pepper, garlic powder, chili powder, garlic paste, lemon juice, and a pinch of salt.
  • Let it marinate for at least 1 hour or overnight in the fridge for deeper flavor.

Step 2: Cook the Rice

  1. Heat oil and ghee in a large pot over medium heat.
  2. Add black cumin, cardamom pods, cinnamon stick, cloves, and bay leaf. Sauté until fragrant.
  3. Stir in fried onions and biryani masala. Toast lightly.
  4. Pour in water and bring to a boil. Add soaked rice and salt to taste.
  5. Cook until water reduces to the rice level.
  6. Lower the heat, sprinkle saffron milk, lemon juice, coriander, and mint on top. Cover and steam on low for 10 minutes.

Step 3: Fry the Chicken

  1. In a bowl, mix cornflour, egg, and a pinch of salt into a batter.
  2. Heat oil in a frying pan. Coat chicken pieces in the batter and fry in batches until golden and crispy. Set aside on paper towels.

Step 4: Make the Sauce

  1. Heat 1 tbsp oil in a pan. Add slit chilies, garlic, and curry leaves. Sauté for 30 seconds.
  2. Stir in garlic chili sauce, stir-fry sauce, soy sauce, and sugar. Let it simmer briefly.
  3. Toss fried chicken in the sauce until evenly coated.

Step 5: Assemble the Biryani

  • Layer the cooked rice over the sauced chicken in a large pot or serving dish.
  • Garnish with fried onions, mint, and coriander. Cover and let the flavors meld for 5 minutes before serving.

Notes

Serving Suggestions

  • Serve hot with raita (yogurt dip), a fresh cucumber salad, or boiled eggs on the side.

Tips & Tricks

  • Use long-grain basmati rice for the best texture.
  • Marinate the chicken overnight for richer flavor.
  • Fry onions in advance and store in an airtight jar for quick assembly.

Storage & Reheating

  • Store leftovers in an airtight container in the fridge for up to 3 days.
  • Reheat gently on low heat with a splash of water to maintain moisture.

Find it online: https://indianrecipe.info/vijayawada-chicken-biryani/