🏠 What Is Vijayawada Chicken Biryani?
Vijayawada Chicken Biryani is a bold, flavorful South Indian delicacy that comes straight from the vibrant city of Vijayawada, Andhra Pradesh. Famous for its spicy masala, this biryani is a must-try for heat lovers and spice seekers. Unlike the milder Hyderabadi biryani, Vijayawada-style biryani features a semi-gravy texture, heavy use of green chilies, black pepper, and aromatic curry leaves—a true tribute to Andhra cuisine.
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⭐ Why You’ll Love This Spicy Chicken Biryani
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Fiery Masala Flavor – Green chilies and pepper heat you’ll crave.
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Rich, Semi-Gravy Texture – Coats every grain of rice.
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Authentic Andhra Taste – Uses curry leaves and homemade masala.
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Easy to Layer & Cook – Great for family meals or weekends.
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Pairs Perfectly with Raita – Cool, creamy sides balance the heat.
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🛒 Vijayawada Chicken Biryani Ingredients (Serves 4)
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Basmati Rice – 2 cups
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Chicken (bone-in preferred) – 500g
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Onions – 2 large (thinly sliced)
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Tomatoes – 2 medium (chopped)
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Green Chilies – 5–6 (adjust to taste)
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Ginger Garlic Paste – 1 tbsp
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Red Chili Powder – 1 tsp
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Black Pepper Powder – 1 tsp
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Garam Masala – 1 tsp
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Turmeric Powder – ½ tsp
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Curry Leaves – A few sprigs
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Yogurt (curd) – ½ cup
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Lemon Juice – 1 tbsp
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Fresh Coriander & Mint Leaves – Chopped, for garnish
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Ghee & Oil – 2 tbsp each
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Salt – To taste
Optional Whole Spices for Rice: Bay leaf, green cardamom, cloves
10 Secrets to Perfect Flavorful Chicken Tikka Aromatic Biryani
👨🍳 How to Make Vijayawada Chicken Biryani (Step-by-Step)
🔹 1. Marinate the Chicken
Combine chicken, yogurt, turmeric, red chili, pepper, salt, and half the ginger garlic paste. Marinate for 1 hour to infuse flavor.
In a bowl, mix chicken with:
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Yogurt
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Turmeric
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Red chili powder
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Black pepper powder
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Salt
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Half of the ginger garlic paste
Cover and let it marinate for 1 hour. This infuses deep flavor into the chicken.
🔸 2. Cook the Basmati Rice
In a pot, boil water with salt and whole spices. Cook rice until 80% done, then drain and set aside.
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Boil water with a little salt and whole spices (like bay leaf, cloves, cardamom).
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Add rice and cook until 80% done (still a bit firm).
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Drain and set aside.
🔸 3. Prepare the Spicy Masala Base
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In a deep pan, heat ghee and oil.
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Add curry leaves, then sauté onions till golden brown.
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Add the remaining ginger garlic paste and green chilies, cook for 1–2 minutes.
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Add chopped tomatoes and cook until soft and pulpy.
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Add the marinated chicken and cook covered until chicken is almost done and the gravy thickens into a semi-dry masala.
🔸 4. Layer & Dum Cook the Biryani
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In a biryani pot or heavy-bottomed pan, layer:
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Half of the cooked rice
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The chicken masala
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Remaining rice
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Sprinkle chopped mint, coriander, and lemon juice on top.
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Cover tightly (use dough or foil for a perfect seal) and cook on low heat for 15–20 minutes (dum method).
🔸 5. Serve Hot & Spicy
- Gently fluff up the biryani before serving.
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Pair with cooling raita, sliced onion salad, and a boiled egg for a complete Andhra-style meal.
Pro Tips for Perfect Vijayawada Biryani
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Use bone-in chicken for deeper flavor.
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Don’t skip the curry leaves—they define Andhra biryani.
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Use Basmati rice for aroma and separation.
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Let the biryani rest to enhance flavors before serving.
📖 Recipe Card
Notes
📝 Vijayawada Chicken Biryani Recipe Card
Cuisine: South Indian | Course: Main | Prep Time: 1 hour | Cook Time: 45 mins | Servings: 4
Ingredients
For Chicken Marinade:- 500g chicken (bone-in preferred)
- ½ cup yogurt
- ½ tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp black pepper powder
- ½ tbsp ginger garlic paste
- Salt to taste
- 2 cups basmati rice
- Water, salt
- Whole spices: 1 bay leaf, 2 cardamoms, 3 cloves (optional)
- 2 tbsp ghee
- 2 tbsp oil
- 2 large onions, thinly sliced
- 2 medium tomatoes, chopped
- 5–6 green chilies, slit
- ½ tbsp ginger garlic paste
- 1 tsp garam masala
- A few curry leaves
- Fresh mint & coriander – chopped
- 1 tbsp lemon juice
Instructions
Step 1 – Marinate Chicken
Mix chicken with yogurt, turmeric, red chili powder, pepper, salt, and half the ginger garlic paste. Marinate for 1 hour. Step 2 – Cook Rice
Boil water with whole spices and salt. Add rice and cook until 80% done. Drain and keep aside. Step 3 – Prepare Masala
Heat ghee and oil in a pan. Add curry leaves, sauté onions till golden. Add ginger garlic paste and green chilies. Stir in tomatoes and cook until soft. Add marinated chicken and cook covered till chicken is almost done and gravy is thick. Step 4 – Layer the Biryani
In a pot, layer half the rice, then chicken masala, then the rest of the rice. Sprinkle mint, coriander, and lemon juice. Cover tightly. Step 5 – Dum Cook
Cook on low heat for 15–20 minutes (dum). Let it rest for 10 minutes before serving.
To Serve
Serve hot with:- Onion raita
- Sliced onion & lemon salad
- Boiled egg (optional)
✅ Tips
- Use bone-in chicken for more flavor.
- Adjust chilies to taste but don’t skip them.
- For extra aroma, add a dash of rose/kewra water before dum cooking.
FAQ – Vijayawada Chicken Biryani
Q: How is Vijayawada Biryani different from Hyderabadi Biryani?
A: Vijayawada Biryani is much spicier, uses green chilies and pepper prominently, and has a semi-thick gravy instead of the dum-sealed, dry texture of Hyderabadi biryani.
Q: Can I make it with boneless chicken?
A: Yes, but bone-in chicken gives better flavor and keeps the meat juicy during dum cooking.
Q: What kind of rice should I use?
A: Long-grain Basmati rice is ideal for its aroma and ability to stay fluffy.
Try This Fiery South Indian Chicken Biryani Today!
If you’re looking for an irresistible chicken biryani that packs heat, depth, and authentic Andhra flair, this Vijayawada Chicken Biryani recipe is your perfect match. With its spicy gravy, aromatic rice, and simple layering method, it’s a delicious comfort food that’ll warm up any weekend.
if you like the recipe, also try Chicken Tikka Biryani
10 Secrets to Perfect Flavorful Chicken Tikka Aromatic Biryani