Vijayawada Chicken Biryani / Boneless Chicken Biryani
Want to try Vijayawada chicken biriyani, restaurant-style? Here is the recipe, try this out you would definitely love this, and would make it again for sure.
Equipment
- Wok
- Hard bottom Biryani Cookware
- Pan
Ingredients
- 1 kg Boneless Chicken (2.2lbs)
- 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 Cilantro chopped
For layering
- 1/2 cup Fried onions
- 1/4 cup Saffron water
- 2 tbsp Ghee
- Cilantro chopped handful
Instructions
Marinating chicken
- To the bowl with boneless chicken pieces, add all the ingredients under the "for marinating" section
- Mix well, spread the marinade well on the chicken pieces
- Close and refrigerate for 6-7hrs (overnight would be preferable)
For frying
- After 7hrs, open the bowl with the marinated chicken
- Drop the cornflour and all-purpose flour and mix well to coat all the chicken pieces
- Once done, using a wok having enough oil, fry the chicken in different batches
- After frying move it into a plate lined with kitchen tissue
- After frying the entire chicken pieces, fry the peanuts and keep it aside
For the curry/gravy
- To a pan on medium flame, pour Vegetable oil and ghee
- Then add the chopped onions, stir well
- Put the shahi jeera and fennel seeds
- Once it is half done, put the ginger garlic paste and green chilies
- Stir well
- Then add the tomato puree and stir until well sauteed
- Put the turmeric powder, garam masala, chili powder, kashmiri chili powder, coriander powder and salt
- Stir until the raw smell of the masalas fade
- Then add warm water, curd, and cilantro, stir well
- Once the gravy starts boiling, drop-in the fried chicken pieces
- Stir well
- Then add the fried peanuts and lemon juice
- Combine everything well
- Close and cook for 10mins on low flame
- After 10mins, the chicken gravy will be ready
Layering
- Cook the basmati rice with whole spices till parboiled and move it to a colander
- To a thick bottom biryani cookware, pour ghee
- Put the cooked rice and spread it all over its base, and 2inches thickness
- On top of the rice, put the chicken along with the gravy
- Spread Cilantro and Fried onions
- Cover it with another layer of cooked rice
- Pour 2 tsp of Saffron water on cooked rice
- Again put the chicken and gravy followed by cilantro, fried onions and again on top of it put the rice
- On top of it drop the fried onions and cilantro that are left over
- Cover the Cookware with Aluminum foil and close it with lid
- Place it on medium to low flame for 25mins until steam is well formed
- After 25mins, switch off the stove
- Wait for a few minutes to open the biryani pot
- Then open and slowly and gently stir up the biryani
Video
Notes
Yummy Vijayawada Chicken Biryani is Ready
Hope you would love it. Thank you.
Keep visiting TheLemonGinger. 😊🙂🙂
Lots of Love,
TheLemonGinger
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I tried several types of Biriyani. But this recipe of Vijayawada Chicken Biriyani is the best. It came out so perfectly. My family liked it very much. Everyone must try it surely. Thank you for the delicious recipe
Glad you enjoyed the biryani. Thank you so much for the comment. 😊