Vijayawada Biryani is a unique dish from Andhra Pradesh, blending regional variations of spices and flavors, and can be cooked with either chicken or paneer. This recipe is named after Vijayawada, a city in Andhra Pradesh, India.
This dish incorporates a blend of flavors from various spices such as red chili, green chilies, garam masala powder, and cumin seeds. It caters to both non-vegetarian and vegetarian preferences, offering the option to replace chicken with paneer cubes.
Let’s delve into the recipe:
Ingredients for Chicken Marination:
For marinating the chicken we will need ginger garlic paste, coriander powder, salt, chili powder, yogurt, and lemon juice.
For Rice Preparation:
Boil the rice in water and add garam masala, curry leaves, green chilies, and salt to infuse special flavors and aroma into the rice.
For Garnishing:
Prepare fried brown onions, coriander and mint leaves, saffron milk, turmeric, red chili, green chili, and ghee for garnishing during cooking.
Method:
Marinate 1 kg boneless chicken cubes with lemon juice, ginger garlic paste, chili powder, coriander powder, yogurt, garam masala, and salt. Massage the chicken and let it marinate for at least 40 minutes.
After marination, add corn flour and an egg to the mixture, and deep fry the chicken until crispy and golden brown. Set aside.
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Soak 3-4 cups of basmati rice in water for 15-20 minutes.
In a pot, add 4-5 cups of water, curry leaves, cloves, ghee, and salt. Bring to a boil, then add the soaked rice and cook until 80% done. Drain and set aside.
- Dissolve a pinch of saffron in 1-2 tsp of milk.
- Fry thinly chopped onions until golden brown and crispy.
In a large pan, heat ghee, fry chopped onions, ginger garlic paste, chopped tomatoes, turmeric, red chili powder, garam masala, coriander powder, and biryani masala.
Cook until tomatoes are soft, then add yogurt and cook for 2-3 minutes. Add the fried chicken, cook briefly, then garnish with coriander and mint leaves.
Layer the gravy at the bottom of a big pot, then add a layer of boiled rice on top. Repeat this pattern for 2-3 layers. Pour the saffron mixture over the top and sprinkle with fried onions, coriander, mint leaves, and lemon halves.
- Cover the pot and cook for 20 minutes on low heat.
- Your biryani is now ready to be enjoyed with its rich flavors!