Vijayawada Biryani Recipe: Unlock the Flavors of a Masterpiece

This flavorful Vijayawada Biryani recipe is a unique mixed rice dish from the Indian state of Andhra Pradesh. Unlike the famous Hyderabadi Biryani, this biryani recipe has regional variations that use different spices and ingredients, such as star anise, fried peanuts, and green chilies, to give it an extra flavor and spice level.

Vijayawada Chicken Biryani is a dish with cultural significance, particularly in the state of Andhra Pradesh, where the city of Vijayawada is located. The dish is cooked with boneless chicken pieces that are marinated in lemon juice and a blend of Indian spices to create spicy and tender chicken. To make the dish, the rice is cooked separately and then layered on top of the chicken, along with fried onions, and fried peanuts. It is typically served as a main course in Indian restaurants and is famous for its delicious and unique flavor.

You can trace the origin of Vijayawada Chicken Biryani back to the city of Hyderabad in India, where the famous Hyderabadi Biryani recipe originated. The biryani recipe was then adapted and modified to suit the local taste of the city of Vijayawada in the state of Andhra Pradesh. The recipe typically includes a mix of Indian spices such as red chili powder, coriander powder, turmeric powder, and garam masala powder. Occasionally, shahi jeera and fennel seeds are added. Sometimes, whole spices like green cardamoms, star anise, and bay leaf are also added to the mix. The chicken is marinated in lemon juice and spices before being cooked with chopped onions, tomato purée, and garlic paste. Fried chicken pieces or boneless chicken pieces are then added to the mixture, which is then layered with long-grain Basmati rice and cooked on medium heat until the rice is fluffy and the chicken is tender.

While the dish is traditionally made with chicken, regional variations include veg biryani made with Indian cottage cheese or paneer cubes. No matter how you make it, this is a flavorful and spicy dish that can be adjusted to suit individual spice preference levels. The dish is also often served with sides such as Paneer Butter Masala, Chicken Curry, or Butter Chicken to add extra flavor. The recipe has been passed down through generations, with many families having their own authentic recipe. It is cooked with lots of love and is a staple in Andhra restaurant-style cuisine. 

Ingredients List For Vijayawada Chicken Biryani

Chicken marination ingredients

You need ginger-garlic paste, chili powder, coriander powder, garam masala powder, thick yogurt or curd, salt, and lemon juice to marinate boneless chicken cubes.These ingredients contribute to the flavor and tenderness of the chicken. The ginger-garlic paste adds a pungent aroma and flavor, while the spices such as chili powder, coriander powder, and garam masala powder give the chicken a rich and complex taste. The yogurt and lemon juice help to tenderize the chicken.

Rice ingredients

Whole garam masala, curry leaves, and green chilies impart a fragrant aroma, while the salt adds flavor to the rice. The rice is cooked in water, which helps to give it a fluffy texture. These ingredients combine together to make the most aromatic par-boiled rice.

Other ingredients

You also need a few other ingredients for masala and garnish etc. Fried onion adds a crispy texture and a sweet flavor to the biryani. Saffron milk gives the dish a distinct aroma, color, and flavor. Cumin seeds, ginger-garlic paste, and spices such as turmeric, chili powder, coriander powder, and garam masala powder give the dish a rich and complex taste, while yogurt and egg help to thicken the sauce and add a creamy texture. Ghee adds richness and a buttery flavor, while corn flour helps to bind the sauce. The coriander and mint leaves add freshness and a pleasant aroma to the dish during the final dum.

Step By Step Instructions For Vijayawada Chicken Biryani

Marinate the chicken

Firstly, in a bowl, mix 400g boneless cubed chicken with 1 tsp ginger-garlic paste, 1 tsp chili powder, 1 tsp coriander powder, 1 tsp garam masala powder, 2 tbsp thick yogurt, 1 tsp salt, and 1 tbsp lemon juice.

Then cover with cling wrap and set aside for 1-2 hours.

After 2 hours, add 1 egg and 3 tbsp corn flour to the marinated chicken and mix well.

Deep fry the chicken in hot oil until golden brown and crispy.

Then remove from the oil and keep aside.

Prepare the rice

Soak 2 cups of long-grain Basmati rice in water for 20 minutes.

In a pot, add 5 cups of water, whole garam masala, curry leaves, and salt.

Bring to a boil, then add the soaked rice. Cook the rice until it is 70% soft.

Drain the rice and set aside.

At the same time, soak some saffron strands in a little milk for a while.

This will result in an aromatic, colorful liquid which you can use as a natural substitute to artificial coloring for that beautiful biryani color.

Fry the onion

In a pan, heat oil and fry 2 cups of sliced onion until golden and crisp.

Remove from the oil and set aside.

Prepare the biryani mixture

In a large pan, heat 1/4 cup of oil.

Add 1 cup of chopped onion and fry for 2 minutes.

Add 1 tbsp of ginger-garlic paste, chopped tomatoes, 1/2 tsp turmeric, 1 tsp red chili powder, 1 tsp coriander powder, and 1 tsp garam masala powder or biryani masala.

Fry the spices until fragrant and the tomatoes are soft.

Then add 1/2 cup of yogurt and the fried onion, and mix well.

Now add the fried chicken pieces and cook for a minute.

Add coriander and mint leaves and mix well.

Assemble the biryani

Take out half of the chicken gravy and spread it evenly at the bottom of a large pot or deep pan.

Then add a layer of boiled rice on top of the chicken gravy.

Drizzle some saffron solution over the rice.

Sprinkle some fried onion, coriander, and mint leaves on top of the rice.

Repeat the layering with the remaining chicken gravy, rice, saffron solution, fried onion, and coriander and mint leaves.

Then cover the pot or pan and cook on low heat for 20 minutes.

Serve

Once the biryani is cooked, remove the lid and mix everything gently.

Now serve hot with raita or salad. Enjoy!

Serving Suggestions For Vijayawada Chicken Biryani

You can serve this biryani in many ways. For instance, you can serve the biryani with a side of raita or pachadi, a refreshing yogurt-based condiment. Another option is to serve the biryani with a fresh salad of sliced cucumbers, tomatoes, onions, and lemon wedges. Additionally, you can serve the biryani with some crispy papad on the side. You can also serve Indian pickles such as mango, lime, mixed vegetable, or garlic on the side. If you have some extra fried chicken from the recipe, you can also serve it on the side as a snack or appetizer. Garnish with some lemon wedges and fresh coriander leaves. Lastly, end your meal on a sweet note by serving some Indian desserts such as bombay halwa, ras malai, or kulfi. These desserts are rich, creamy, and perfect to balance out the spicy flavors of the biryani.

Storage Instructions

To ensure the longevity of Vijayawada Chicken Biryani, proper storage is crucial. Firstly, allow the biryani to cool down to room temperature before storing it. Once cooled, transfer the biryani to an airtight container, ensuring that the container is large enough to hold the biryani without crushing or breaking the rice grains. Next, store the container in the refrigerator, where it can remain fresh for up to 3-4 days. When you are ready to reheat the biryani, remove the container from the refrigerator and let it sit at room temperature for 30 minutes. This will prevent any inconsistencies in heating and ensure even reheating.

You can reheat the biryani in a microwave, oven, or on a stovetop. To microwave, cover the container with a lid or microwave-safe plastic wrap and heat for 2-3 minutes. To use an oven, cover the container with foil and bake at 350°F for 10-15 minutes. For stovetop reheating, heat a large skillet over medium heat, add a tablespoon of oil, and add the biryani. Stir occasionally and cook for 5-7 minutes or until heated through. With these simple steps, you can store and reheat Vijayawada Chicken Biryani without sacrificing its taste and texture.

Vijayawada Biryani Recipe: Unlock the Flavors of a Masterpiece

Recipe by Ravi Kumar and Qintarah Khan

4.5 from 24 votes

Course: MainCuisine: Indian, South IndianDifficulty: Difficult

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Vijayawada Biryani is a spicy and flavorful rice dish from the city of Vijayawada in Andhra Pradesh, India, made with a unique blend of aromatic spices, tender meat, and long-grain basmati rice.

Ingredients

• Ingredients for chicken marination

• 400 g chicken boneless, in cubes

• 1 tsp ginger/garlic paste

• 1 tsp chili powder

• 1 tsp coriander powder

• 1 tsp garam masala powder

• 2 tbsp thick yogurt

• 1 tsp salt

• 1 tbsp lemon juice

• Ingredients for rice

• 2 cups long-grain Basmati rice

• Whole garam masala

• 1 sprig curry leaves

• 3-4 whole green chilies

• 1 tsp Salt

• 5 cups water

• Other Ingredients

• 2 cups fried onion

• Few strings of saffron

• 1/2 cup milk

• 1/4 cup oil

• 1 tsp cumin seeds

• 1/2 cup yogurt

• 1 cup onion, chopped

• 1 cup tomato, chopped

• 2 green chilies, chopped

• 1 tbsp ginger, garlic paste

• 1/2 tsp turmeric

• 1 tsp red chili powder

• 1 tsp coriander powder

• 1 tsp garam masala powder or 1 tbsp biryani masala

• 2 cups fried onion

• Coriander and mint leaves

• 1/4 cup ghee

• Oil for frying

• 1 egg

• 3 tbsp corn flour

Directions

• Marinate the chicken
• In a bowl, mix 400g boneless chicken cubes with 1 tsp ginger-garlic paste, 1 tsp chili powder, 1 tsp coriander powder, 1 tsp garam masala powder, 2 tbsp thick yogurt, 1 tsp salt, and 1 tbsp lemon juice.
• Cover with cling wrap and set aside for 1-2 hours.
• After 2 hours, add 1 egg and 3 tbsp corn flour to the marinated chicken and mix well.
• Deep fry the chicken in hot oil until golden brown and crispy.
• Remove from the oil and keep aside.
• Prepare the rice
• Soak 2 cups of long-grain Basmati rice in water for 20 minutes.
• In a pot, add 5 cups of water, whole garam masala, curry leaves, and salt.
• Bring to a boil, then add the soaked rice.
• Cook the rice until it is 70% done.
• Drain the rice and set aside.
• Also soak a few saffron strands in milk for a while, you can later use it as a natural food color for that vibrant hue in your biryani.
• Fry the onion
• In a pan, heat oil or ghee and fry 2 cups of sliced onion until golden and crisp.
• Remove from the oil and set aside.
• Prepare the biryani
• In a large pan, heat 1/4 cup of oil or ghee.
• Add 1 cup of chopped onion and fry for 2 minutes.
• Add 1 tbsp of ginger-garlic paste, 1 cup chopped tomatoes, 1/2 tsp turmeric, 1 tsp red chili powder, 1 tsp coriander powder, and 1 tsp garam masala powder or biryani masala.
• Fry the spices until fragrant and the tomatoes are soft.
• Add 1/2 cup of yogurt and the fried onion, and mix well.
• Now add the fried chicken pieces and cook for a minute.
• Add coriander and mint leaves and mix well.
• Assemble the biryani
  
• Take out half of the chicken gravy and spread it evenly at the bottom of a large pot or deep pan.
• Add a layer of boiled rice on top of the chicken gravy.
• Drizzle some saffron solution over the rice.
• Sprinkle some fried onion, coriander, and mint leaves on top of the rice.
• Repeat the layering with the remaining chicken gravy, rice, saffron solution, fried onion, and coriander and mint leaves.
• Cover the pot or pan and cook on low heat for 20 minutes.
• Serve
• Once the biryani is cooked, remove the lid and mix everything gently.
• Serve hot with raita or salad. Enjoy!

Recipe Video

FAQs

Hi! I’m Ravi Kumar.

I am a husband, father of 4, board certified neurosurgeon, and a lover of South Indian Food!

I created PaattisKitchen.com to memorialize the most delicious foods on earth. South Indian food is easy to make and hard to mess up. So pull up your sleeves, and come with me as we explore the vibrant spices, colors, aromas, and flavors of South Indian culinary tradition.