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vijayawada chicken biryani​

vijayawada chicken biryani​

Vijayawada Chicken Biryani is a flavorful South Indian dish with spicy, fragrant rice and tender chicken. It combines basmati rice, marinated chicken, and Andhra spices, cooked using the dum method for rich, deep flavors. Perfect for any gathering or family dinner.
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Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Course Dinner
Cuisine Indian
Servings 5

Ingredients
  

  • For the Chicken Marinade:
  • 500 g chicken bone-in, cut into pieces
  • ½ cup thick yogurt
  • 1 tablespoon ginger-garlic paste
  • 1 teaspoon red chili powder
  • ½ teaspoon turmeric powder
  • 1 teaspoon garam masala
  • 1 teaspoon salt
  • 1 tablespoon lemon juice
  • For the Biryani Rice:
  • 2 cups basmati rice soaked for 30 minutes
  • 4 cups water
  • 2 bay leaves
  • 4 cloves
  • 2 green cardamoms
  • 1 cinnamon stick
  • 1 teaspoon salt
  • For the Masala:
  • 2 tablespoons ghee
  • 2 tablespoons oil
  • 2 onions thinly sliced
  • 2 tomatoes finely chopped
  • 3 green chilies slit
  • 1 sprig of curry leaves
  • 1 teaspoon coriander powder
  • ½ teaspoon cumin powder
  • ½ teaspoon black pepper
  • ½ cup chopped coriander leaves
  • ½ cup chopped mint leaves

Instructions
 

Marinate the Chicken

  • In a bowl, combine yogurt, ginger-garlic paste, red chili powder, turmeric, garam masala, salt, and lemon juice.
  • Add the chicken pieces and coat them well. Cover and refrigerate for at least 1 hour (overnight for best results).

Prepare the Rice

  • Rinse the soaked basmati rice and drain the water.
  • In a pot, bring 4 cups of water to a boil. Add bay leaves, cloves, cardamom, cinnamon, and salt.
  • Add the rice and cook until it's 80% done (grains should still be firm). Drain and set aside.

Cook the Masala

  • Heat ghee and oil in a large pan. Add the sliced onions and sauté until they turn golden brown and caramelized.
  • Add green chilies, curry leaves, and chopped tomatoes. Cook until tomatoes turn soft.
  • Stir in coriander powder, cumin powder, and black pepper. Cook for 2 minutes.
  • Add the marinated chicken and cook on medium heat until the chicken is tender and coated in the masala.

Layer and Dum Cook

  • In the same pan, spread half of the cooked rice over the chicken masala.
  • Sprinkle with coriander leaves, mint leaves, and fried onions. Top with the remaining rice.
  • Drizzle some ghee and cover the pan with a tight lid.
  • Cook on low heat for 15-20 minutes to allow the flavors to blend (this is the dum cooking method).

Serve and Enjoy

  • Gently fluff the biryani with a fork and let it rest for 5 minutes.
  • Serve hot with raita, mirchi ka salan, or a simple onion salad.