Finger-licking Vijayawada Chicken Biryani Recipe

If you are a lover of the famous biryani, then it’s necessary to try out the Vijayawada chicken biryani recipe that we will share with you in this article.

Vijayawada or Vadodara is the second-largest city in the state of Gujarat and the capital of the District of Vadodara. Vijayawada is an important industrial and commercial hub for the state of Gujarat. It has been called “the gateway of western India.” Vijayawada is located in the western part of Gujarat state of India.

The city is the headquarters of the Vadodara district. Vijayawada is well known for its biryani, a dish prepared with rice and meat. The city has a large Muslim population and is famous for its biryani. It is also known as the ‘chicken biryani capital of India.’ The city was once a small town and is now a major business center in Gujarat.

Vijayawada Biryani is a famous Gujarati dish prepared using mutton, chicken, or beef. It is prepared in a clay oven called tandoor and is flavored with saffron, cardamom, nutmeg, cloves, cinnamon, and mace. The mutton is cooked in a sealed container called a tandoor or tandoori oven, which has been specially designed to retain heat for long periods. The tandoor oven is a traditional Indian cooking technique used for baking, roasting, grilling, steaming, and shallow frying. Let’s learn how to make the Vijayawada chicken biryani recipe.

Vijayawada Chicken Biryani Recipe

Ingredients:

  • 1 kg Boneless Chicken
  • 3 cups Basmati rice

For Marinating

  • 1 tbsp Ginger-garlic paste
  • 1½ tbsp Chili powder
  • 1 tsp Turmeric powder
  • 1/2 tbsp Coriander powder
  • 2 tsp Garam masala
  • Salt to taste
  • 1 Egg
  • 4 tbsp Curd
  • 2 tbsp Lemon juice

For Frying

  • Vegetable Oil (as required)
  • 1/2 cup Peanuts (optional)
  • 2 tsp Corn Flour
  • 4 tbsp All-purpose flour

For the gravy

  • 2 tbsp Vegetable oil
  • 1 tbsp Ghee
  • 2 medium Onion chopped into small pieces
  • 1 tsp Shahi jeera
  • 1 tsp Fennel seeds
  • 1 tbsp Ginger-garlic paste
  • 4 green chilies
  • 3 big Tomatoes (pureed)
  • 1 tsp Turmeric powder
  • 1½ tsp Garam masala
  • 1 tbsp Chilli powder
  • 1/2 tbsp Kashmiri Chilli powder
  • 1/2 tbsp Coriander powder
  • 1/2 cup Curd
  • 1/2 cup warm water
  • 2 tbsp Lemon juice
  • Salt to taste
  • 1 handful of Cilantro chopped

For layering

  • 1/2 cup Fried onions
  • 1/4 cup Saffron water
  • 2 tbsp Ghee
  • Cilantro chopped handful
 What is in Vijayawada biryani

Instructions

Marinating the chicken

Add all the ingredients for marinating the chicken in a large bowl plus the chicken. Mix well and spread the marinade well on the chicken pieces. Refrigerate them for about 7 hours or overnight.

Frying

After 7hrs, remove the chicken from the fridge and drop them in the cornflour and all-purpose flour. Mix them well to coat all the chicken pieces. Once done, put enough oil in a wok and fry the chicken in different batches.

After frying, remove it into a paper napkin-lined plate to drain all the oil away.

Once you fry the entire chicken pieces, fry the peanuts and keep them aside.

For the curry/gravy

Pour vegetable oil and ghee into a pan and place them on a medium flame. Add the chopped onions and stir well. Add the fennel seeds and shahi jeera and keep stirring. Add ginger and garlic paste and green chilies to this mix and keep stirring. Add the tomato puree and stir until it is well sauteed.

Put the turmeric, garam masala, Kashmiri chili powder, coriander powder, and salt. Keep stirring until the raw smell of these masala fades away. Add warm water, curd, and cilantro and stir well. Once the gravy starts boiling, drop the fried chicken pieces in and stir well. Ad the fried peanuts and drizzle lemon juice. Combine everything well and cook for another 10 minutes undisturbed on low heat. Remove it from the fire and set it aside.

Read more about Zankou Chicken Marinade Recipe

Layering

Cook the basmati rice with whole spices until it is parboiled.

Get your thick bottom biryani cookware and pour ghee. Put the cooked rice and spread it loosely over the base.

On top of the rice, out the chicken plus the gravy. After that, spread cilantro and fried onions and cover it with another layer of cooked rice. Pour 2 tbsp of saffron water on cooked rice and put more chicken and gravy, followed by cilantro and fried onions that are leftover. Cover the cookware with aluminum foil and close with the lid. Cook it on medium to low flame for about 25mins until the steam is well-formed.

Switch off the stove but allow it to rest for a few more minutes while covered. Open and gently stir before serving.

Serve it hot and enjoy the Vijayawada chicken biryani recipe.

Frequently Asked Questions

What is in Vijayawada biryani?

Vijayawada biryani is a spicy rice dish with chicken or mutton.  To prepare the biryani, you need to first marinate the meat (in this case, chicken) with yoghurt and spices for at least 3-4 hours. After that, mix rice, spices, water and saffron in a pan and cook over medium heat.

What is the secret ingredient for biryani?

The secret ingredient in the biryani is saffron. You can use only saffron instead of turmeric for biryani as saffron gives a unique flavour. It also helps to enhance the colour of the biryani.

What is temper chicken biryani?

Tempering means adding spices and herbs to the marinated meat before it is cooked. The spice mixture should be added when the meat is half cooked. It is important to add the spices in this manner as the spices will not get mixed into the meat when it is cooked.

 

Preparation TimeCook TimeServings
10 mins35 mins4

Vijayawada Chicken Biryani Recipe

aniasvibrantkitchen.com
Prep Time 10 mins
Cook Time 35 mins
Course Main Course
Cuisine American
Servings 4 servings

Ingredients
  

  • Ingredients:
  • 1 kg Boneless Chicken
  • 3 cups Basmati rice
  • For Marinating
  • 1 tbsp Ginger-garlic paste
  • tbsp Chili powder
  • 1 tsp Turmeric powder
  • 1/2 tbsp Coriander powder
  • 2 tsp Garam masala
  • Salt to taste
  • 1 Egg
  • 4 tbsp Curd
  • 2 tbsp Lemon juice
  • For Frying
  • Vegetable Oil as required
  • 1/2 cup Peanuts optional
  • 2 tsp Corn Flour
  • 4 tbsp All-purpose flour
  • For the gravy
  • 2 tbsp Vegetable oil
  • 1 tbsp Ghee
  • 2 medium Onion chopped into small pieces
  • 1 tsp Shahi jeera
  • 1 tsp Fennel seeds
  • 1 tbsp Ginger-garlic paste
  • 4 green chilies
  • 3 big Tomatoes pureed
  • 1 tsp Turmeric powder
  • tsp Garam masala
  • 1 tbsp Chilli powder
  • 1/2 tbsp Kashmiri Chilli powder
  • 1/2 tbsp Coriander powder
  • 1/2 cup Curd
  • 1/2 cup warm water
  • 2 tbsp Lemon juice
  • Salt to taste
  • 1 handful of Cilantro chopped
  • For layering
  • 1/2 cup Fried onions
  • 1/4 cup Saffron water
  • 2 tbsp Ghee
  • Cilantro chopped handful

Instructions
 

  • Instructions

Marinating the chicken

  • Add all the ingredients for marinating the chicken in a large bowl plus the chicken. Mix well and spread the marinade well on the chicken pieces. Refrigerate them for about 7 hours or overnight.

Frying

  • After 7hrs, remove the chicken from the fridge and drop them in the cornflour and all-purpose flour. Mix them well to coat all the chicken pieces. Once done, put enough oil in a wok and fry the chicken in different batches.
  • After frying, remove it into a paper napkin-lined plate to drain all the oil away.
  • Once you fry the entire chicken pieces, fry the peanuts and keep them aside.

For the curry/gravy

  • Pour vegetable oil and ghee into a pan and place them on a medium flame. Add the chopped onions and stir well. Add the fennel seeds and shahi jeera and keep stirring. Add ginger and garlic paste and green chilies to this mix and keep stirring. Add the tomato puree and stir until it is well sauteed.
  • Put the turmeric, garam masala, Kashmiri chili powder, coriander powder, and salt. Keep stirring until the raw smell of these masala fades away. Add warm water, curd, and cilantro and stir well. Once the gravy starts boiling, drop the fried chicken pieces in and stir well. Ad the fried peanuts and drizzle lemon juice. Combine everything well and cook for another 10 minutes undisturbed on low heat. Remove it from the fire and set it aside.
  • Read more about Zankou Chicken Marinade Recipe

Layering

  • Cook the basmati rice with whole spices until it is parboiled.
  • Get your thick bottom biryani cookware and pour ghee. Put the cooked rice and spread it loosely over the base.
  • On top of the rice, out the chicken plus the gravy. After that, spread cilantro and fried onions and cover it with another layer of cooked rice. Pour 2 tbsp of saffron water on cooked rice and put more chicken and gravy, followed by cilantro and fried onions that are leftover. Cover the cookware with aluminum foil and close with the lid. Cook it on medium to low flame for about 25mins until the steam is well-formed.
  • Switch off the stove but allow it to rest for a few more minutes while covered. Open and gently stir before serving.
  • Serve it hot and enjoy the Vijayawada chicken biryani recipe.
Keyword Finger-licking Vijayawada Chicken Biryani Recipe

 

Take Home

The Vijayawada chicken biryani recipe introduces you to the Indian world of seasonings that bring finger-picking flavors. Not forgetting the Vijayawada sauce that makes it all come together. The chicken is a must-have for any Indian restaurant, and the recipe makes it look very attractive on your plate. Indians’ seasonings will leave you asking for more every time you use them. Why not try this biryani recipe today and let us know how it turned out.