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VIjayawada Chicken Biryani Recipe

Vijayawada Chicken Biryani

Chicken Biryani is a popular dish combining marinated chicken, fragrant basmati rice, and spices, cooked through a slow steaming method called dum. It's traditionally served hot with raita, salad, and pickles, and offers a balanced, flavorful meal.
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Prep Time 1 hour
Cook Time 25 minutes
Total Time 1 hour 25 minutes
Course Main Course
Cuisine Indian
Servings 4 people
Calories 717 kcal

Ingredients
  

  • 1 kg Chicken ( with bone )
  • 500 grams Basmati Rice
  • 2 No Large onions, thinly sliced
  • 2 No tomatoes, chopped
  • 1 Cup Yogurt
  • 1/2 Cup Milk
  • 1/4 Cup Ghee or cooking oil

    Spices and Herbs

  • 2 tbsp. ginger-garlic paste
  • 2 tbsp. biryani masala
  • 1 tbsp. turmeric powder
  • 2 tbsp. red chili powder
  • 1 tbsp. garam masala
  • 4-5 green cardamom pods
  • 4-5 cloves
  • 1 cinnamon stick
  • 2 bay leaves
  • Fresh cilantro and mint leaves for garnish
  • 1/4 Cup raisins
  • 1/4 cashews
  • Hard-boiled eggs for garnish

Instructions
 

  • Marinating the Chicken
    Ingredients for Marination
    1 cup yogurt
    2 teaspoons ginger-garlic paste
    1 teaspoon turmeric powder
    2 teaspoons red chili powder
    Salt to taste
  • How to Marinate Vijayawada chicken Biryani Recipe
    In a large bowl, mix the yogurt, ginger-garlic paste, turmeric powder, red chili powder, and salt.
    Add the chicken pieces to the bowl and coat them well with the marinade.
    Cover the bowl and refrigerate for at least 1 hour, or overnight for best results.
  • Preparing the Rice
    Selecting the Right Rice
    For an authentic biryani, long-grain basmati rice is the best choice. It remains fluffy and separate after cooking, perfect for layering in biryani.
    Cooking the Rice
    Rinse the rice thoroughly until the water runs clear to remove excess starch.
    Soak the rice in water for about 30 minutes.
    Boil water in a large pot, add salt, and the whole spices (cardamom, cloves, cinnamon stick, bay leaves).
    Add the soaked rice and cook until it's 70% done. The rice should be firm but not fully cooked.
    Drain the rice and set aside.
  • Sauteing the Onions
    Importance of Fried Onions
    Fried onions, or "birista," add a rich, sweet flavor and a slight crunch to the biryani.
    How to Fry Onions
    Heat ghee or oil in a pan.
    Add the sliced onions and fry until they turn golden brown.
    Remove the onions from the oil and drain on paper towels. Set aside.
  • Cooking the Chicken
    Steps to Cook Chicken for Biryani
    In a large pot, heat ghee or oil.
    Add the marinated chicken and cook on medium heat until the chicken is tender and the oil separates from the masala.
    Add chopped tomatoes and cook until they are soft.
    Stir in the biryani masala and garam masala. Cook for a few more minutes.
    Tips for Tender Chicken
    Cooking the chicken on medium heat and ensuring it's marinated well will help keep it tender and juicy.
  • Layering the Biryani
    Preparing the Layers
    In the pot with the cooked chicken, spread a layer of partially cooked rice over the chicken.
    Sprinkle half of the fried onions, chopped cilantro, and mint leaves over the rice.
    Assembling the Biryani
    Repeat the layering with the remaining rice and fried onions.
    Warm the milk and steep the saffron strands in it. Pour this saffron milk over the top layer.
    Drizzle some ghee or oil over the top.
    Dum Cooking (Steaming)
    What is Dum Cooking?
    Dum cooking is a slow cooking method that involves sealing the pot and letting the ingredients steam in their own juices, resulting in a flavorful and aromatic dish.
    How to Properly Steam Biryani
    Cover the pot with a tight-fitting lid. You can seal the edges with dough to prevent steam from escaping.
    Cook on low heat for 20-30 minutes. Alternatively, you can place the pot on a tawa (griddle) to distribute heat evenly.