Vijayawada Chicken Biryani
Vijayawada Chicken Biryani is an Indian recipe has been served in the Andhra Pradesh region for centuries and continues to be popular today. It is an aromatic rice dish made with flavorful Indian spices, succulent chicken, and fragrant basmati rice.
Ingredients
- 2 lbs Boneless, skinless organic chicken thighs
- 2 cups Basmati rice
- 4 large large onions, thinly sliced
- 4 cloves garlic, minced
- 1 tablespoon Ginger paste
- 1 tsp Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon garam masala powder
- 2 tbsps ghee or clarified butter (optional)
- 2 tbsps vegetable oil or coconut oil
- Salt to taste
Instructions
Preparing the rice
- We first soak the rice in enough water for 30 minutes. Drain the water and set the rice aside.
- In a large pot or Dutch oven, we heat ghee/butter over medium heat.
- Add cloves, cardamom, cinnamon stick, and bay leaf. Fry for a few seconds until fragrant.
Frying!
- We then add onions and fry until golden brown. Add ginger-garlic paste and fry for a minute.
- We would add chicken pieces here and fry until slightly browned.
Mixing the masala
- Next we would add curd/yogurt and add Hyderabadi biryani masala and all the spice powders (turmeric powder, red chili powder, garam masala powder).
- Mix well and cook for 2 minutes
- Add rice and mix well so that all the ingredients are evenly mixed.
- Add 2 cups of water and salt to taste.
Mixing it all up!
- Mix well and bring to a boil
- Reduce heat to low and cook covered for 10 minutes or until the rice is fully cooked.
- Once done, fluff up the rice with a fork. To make the saffron milk, take milk in a small bowl and add saffron strands to it.
- Mix well and set aside. Take lemon juice in another small bowl.
- Grease an oven-safe dish with ghee melted
- Spread half of the cooked rice evenly in the bottom of the dish
- Now spread all of the fried onions, mint leaves, coriander leaves, and lemon juice mixture over it.
- Then spread the remaining cooked rice over it.
We are done!
- I would then pour prepared saffron milk over it. Bake in preheated oven at 375 degrees F for 10-12 minutes or till heated through.
- Serve immediately with raita & papadums. Enjoy!
Notes
| Ingredient | Serving Size (g) | Calories | Fat (g) | Carbohydrates (g) | Protein (g) |
|---|---|---|---|---|---|
| Chicken | 100 | 165 | 3 | 0 | 31 |
| Basmati Rice | 100 | 130 | 0 | 29 | 2 |
| Onions | 100 | 44 | 0 | 11 | 1 |
| Oil | 15 | 135 | 15 | 0 | 0 |
| Ghee | 15 | 135 | 15 | 0 | 0 |
| Garlic | 4 cloves | 15 | 0 | 3 | 1 |
| Ginger | 1 inch piece | 3 | 0 | 1 | 0 |
| Spices (cumin, coriander, turmeric, etc.) | 1 tsp | 5 | 0 | 1 | 0 |
| Yogurt | 100 | 61 | 4 | 3 | 5 |
Nutrition
Calories: 400kcal
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