Vijayawada Chicken Biryani
A flavorful and spicy Andhra-style biryani, made with tender chicken, fragrant basmati rice, and a unique blend of aromatic spices. This biryani is perfect for spice lovers looking to try a classic dish from Vijayawada.
Equipment
- 1 Large Pot (Handi or Dutch Oven) Used for cooking biryani in layers.
- 1 Strainer For rinsing rice thoroughly.
- 1 Flat Spatula Best for fluffing and layering the rice.
- 1 Mortar & Pestle For grinding fresh spices.
Ingredients
- 1.5 lb Boneless Chicken Cut into bite-sized pieces.
- 2 cups Basmati Rice Rinsed until water runs clear.
- 1 tbsp Ginger-Garlic Paste Freshly prepared or store-bought.
- 2 tbsp Red Chili Powder Adjust to spice preference.
- 1 tbsp Garam Masala Pre-ground or homemade.
- 1 cup Fried Onions For layering and garnishing.
- 1/4 cup Fresh Mint Leaves Chopped for garnish.
- 1/4 cup Fresh Coriander Chopped for garnish.
Instructions
- Marinate the chicken with yogurt, ginger-garlic paste, red chili powder, garam masala, and salt. Let it sit for at least 1 hour (preferably overnight).
- Prepare the rice by boiling it with whole spices and salt until it's 70% cooked. Drain and set aside.
- Fry the onions until golden brown in oil, then set aside for layering.
- Make the biryani masala by cooking the marinated chicken with fried onions, mint, coriander, and a bit of water to make a rich sauce.
- Assemble the biryani by layering the cooked rice and the chicken mixture. Steam the dish in a sealed pot for about 20 minutes on low heat.
- Rest the biryani for 10 minutes before serving to allow the flavors to meld. Serve hot with a side of raita or chutney.
Notes
- Adjust the level of spice based on personal preference, especially with the red chili powder.
- Marinating the chicken for longer enhances the flavor.
- For a milder version, reduce the chili powder and use less garam masala.