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biryani vijayawada final look

đź“ť 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
For Rice:
  • 2 cups basmati rice
  • Water, salt
  • Whole spices: 1 bay leaf, 2 cardamoms, 3 cloves (optional)
For Masala:
  • 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)

âś… 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.