Vijayawada Biryani Recipe

Ingredients

• 2 cup long-grain Basmati rice
• 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
• whole garam masala
• 1 whole sprig curry leaves
• 3.5 whole green chilies
• 1 tsp Salt
• 5 cup water
• 2 cup fried onion
• Few strings of saffron
• 0.5 cup milk
• 0.25 cup coconut oil
• 1 tsp cumin seeds
• 0.5 cup yogurt
• 1 cup onion, chopped
• 1 cup tomato, chopped
• 2 whole green chilies, chopped
• 1 tbsp ginger, garlic paste
• 0.5 tsp turmeric
• 1 tsp red chili powder
• 1 tsp coriander powder
• 1 tsp garam masala powder or 1 tbsp biryani masala
• 2 cup fried onion
• Coriander and mint leaves
• 0.25 cup ghee
• Coconut oil for frying
• 1 whole egg
• 3 tbsp corn flour

Instructions

1. 01

   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.

2. 02

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

3. 03

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

4. 04

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

5. 05

   Remove from the coconut oil and keep aside.

6. 06

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

7. 07

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

8. 08

   Bring to a boil, then add the soaked rice.

9. 09

   Cook the rice until it is 70% done.

10. 10

    Drain the rice and set aside.

11. 11

    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.

12. 12

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

13. 13

    Remove from the coconut oil and set aside.

14. 14

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

15. 15

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

16. 16

    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.

17. 17

    Fry the spices until fragrant and the tomatoes are soft.

18. 18

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

19. 19

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

20. 20

    Add coriander and mint leaves and mix well.

21. 21

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

22. 22

    Add a layer of boiled rice on top of the chicken gravy.

23. 23

    Drizzle some saffron solution over the rice.

24. 24

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

25. 25

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

26. 26

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

27. 27

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

28. 28

    Serve hot with raita or salad. Enjoy!