Delicious Bezawada Biryani Recipe 2024

Biryani is a popular South Asian dish mainly found in India and Pakistan. It comes in different types and flavors depending on the place of origin. One unique type is the Bezawada biryani, which is both sour and spicy and made with boneless (deep or shallow) fried chicken.

This biryani originated in the Andhra Pradesh region of India, particularly in the city of Vijayawada, formerly known as Bezawada.

The side dishes that complement the biryani flavors are raita and salan, which traditionally accompany the Bezawada biryani.

Raita is a yogurt-based dish usually mixed with chopped vegetables such as cucumber, onion, and tomato. Salan, on the other hand, is a spicy curry that is made with peanuts, sesame seeds, and tamarind.

These side dishes add to the taste of the biryani and help balance out the heat and sourness of the dish. Overall, the Bezawada biryani is a delicious and unique variation of the classic South Asian dish worth trying!

The recipe for this biryani is quite similar to other forms of biryani. First, let’s examine the ingredients and then the recipe itself.

Ingredients for Bezawada Biryani

• 3 cups basmati rice
• 2 pounds boneless chicken
• ½ cup vegetable oil
• ½ tbsp Kashmiri chilly powder
• ½ tbsp spicy chilli powder
• 2 tbsp lemon juice
• salt (for boiling rice and making masala)
• ¼ tbsp turmeric powder
• 1 tbsp garlic paste
• 1 tbsp ginger paste
• one chopped tomato
• ½ cup plain yogurt
• 2 tbsp chicken tikka kabab masala
• two large red onions (sliced thinly for masala and garnishing)
• three crushed green chillies
• 1 tbsp fresh mint (chopped)
• 1 tbsp fresh coriander (chopped)
• one pinch of saffron
• 2 tbsp milk
• 5 cups water
• ½ tbsp whole garam masala (powdered whole black pepper, shah jeera, cinnamon sticks, green and large cardamom, cloves)
• 4-5 bay leaves

Recipe

The preparation of Bezawada biryani is divided into four parts:

• Marinating and frying the chicken
• Making chicken masala/curry
• Boiling rice
• Assembling the layers

1. Begin by cutting the boneless chicken into pieces, washing it, and marinating it. For marination, add kashmiri chilly powder, spicy chilly powder, ginger and garlic paste, turmeric powder, lemon juice, chicken tikka kabab masala, and ¼ tbsp salt to the chicken. Mix them well and leave them overnight or for at least an hour.
2. Then comes the frying part, for which marinated chicken is put in heated oil. The chicken needs to be fried until it appears light brown and its surface becomes crispy. Remove the fried chicken from the pan.
3. To make masala, heat the oil in a pan. Then, add the sliced onion. Fry them until they become golden brown. Drain some of them on a plate and keep them aside. They will be used later for garnishing. The remaining onions should be sauteed until they become translucent.
4. Then add ginger-garlic paste and crushed green chilies. Saute them until their raw smell disappears; add chopped tomatoes, coriander, and mint leaves. Add turmeric powder and garam masala. Saute them until they become mushy.
5. Finally, add some salt, yogurt, and fried chicken pieces. For good gravy, leave the pan covered for three to five minutes on low flame. Switch off the flame when you see that this curry is well coated.
6. When boiling rice, start by washing it. Then, soak it in water for about 20-30 minutes. Soaked rice could either be boiled directly or fried a little before that.
7. For the latter process, fry the rice until it becomes slightly brown after putting it in heated oil or ghee. Switch off the flame of this pan. Boil the water first by adding a small amount of salt, garam masala (whole spices), and bay leaves.
8. Add the roasted rice to the boiled water and cook it on medium flame until it becomes soft or absorbs all the water. After switching off the flame, remove the rice from the heat.
9. In assembling, we add layers of rice and chicken masala, one on top of the other. Add the cooked chicken to the pan, cover it with half of the cooked rice, sliced onions, mint, and coriander leaves, and repeat with another layer. Put the mixture of saffron and milk at the top.
10. Cover the pan and seal the edges. Cook it on low flame for 15 minutes.

Now, bezawada biryani is ready. After switching the flame off, wait for some minutes before serving.

Enjoy the biryani with raita!

Also try: Seeraga Samba Chicken Biryani, Biryani With Chicken Roast