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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