3 best Vijayawada chicken biryani

Vijayawada Chicken Biryani

Vijayawada chicken biryani is a popular and flavorful South Indian biryani known for its spiciness. Here’s a simple recipe for making Vijayawada chicken biryani:

Ingredients:

For Marination:

• 500 grams chicken, cleaned and cut into pieces
• 1 cup yogurt
• 1 tablespoon ginger-garlic paste
• 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• Salt to taste

For Biryani Masala:

• 2 cups basmati rice, soaked for 30 minutes
• 2 large onions, thinly sliced
• 3-4 green chilies, slit
• 1/2 cup mint leaves, chopped
• 1/2 cup coriander leaves, chopped
• 1 tablespoon biryani masala powder
• 1 tablespoon red chili powder
• 1 teaspoon garam masala powder
• 1/2 teaspoon turmeric powder
• 4 tablespoons oil
• 2 tablespoons ghee
• 4 cups water

Whole Spices:

• 2 bay leaves
• 4 green cardamom pods
• 4 cloves
• 2-inch cinnamon stick
• 1-star anise

Instructions:

1. Marinate the Chicken:
   • In a bowl, mix the chicken with yogurt, ginger-garlic paste, red chili powder, turmeric powder, and salt. Allow it to marinate for at least 1-2 hours or overnight in the refrigerator.
2. Prepare Rice:
   • Cook the soaked basmati rice until it is 70-80% cooked. Drain the water and set aside.
3. Fry Onions:
   • In a large pan, heat oil and fry the sliced onions until they turn golden brown. Remove half of the fried onions for garnishing.
4. Saute Whole Spices:
   • In the same pan, add the whole spices (bay leaves, cardamom, cloves, cinnamon, star anise) and sauté for a minute.
5. Cook Chicken:
   • Add the marinated chicken to the pan and cook until the chicken is almost done. This will allow the flavors to infuse. Stir occasionally.
6. Add Biryani Masala:
   • Add biryani masala powder, red chili powder, garam masala powder, turmeric powder, green chilies, mint leaves, and coriander leaves. Mix well.
7. Layering:
   • In a heavy-bottomed pot or biryani cooker, layer half of the partially cooked rice over the chicken masala. Sprinkle ghee and half of the fried onions.
8. Repeat Layering:
   • Add the remaining rice as the next layer. Sprinkle ghee and the rest of the fried onions.
9. Cooking:
   • Pour 4 cups of water evenly over the layers. Cover the pot with a tight lid and cook on low heat for about 20-25 minutes or until the rice is fully cooked and the flavors have melded.
10. Serve:
    • Gently mix the layers before serving. Serve Vijayawada chicken biryani hot with raita or a side salad.

Remember, the spice levels in Vijayawada chicken biryani can be quite high, so adjust the chili powder and green chilies according to your taste preferences. Enjoy your delicious homemade Vijayawada chicken biryani!

Chicken 65 Biryani

Chicken 65 Biryani is a flavorful and spicy dish that combines the popular Chicken 65 with the aromatic goodness of biryani. Here’s a simple recipe and procedure for preparing Chicken 65 Biryani:

Ingredients:

For Chicken 65 Biryani:

• 500 grams boneless chicken, cut into bite-sized pieces
• 1 cup yogurt
• 2 tablespoons ginger-garlic paste
• 1 tablespoon red chili powder
• 1 tablespoon turmeric powder
• 1 tablespoon garam masala
• 2 tablespoons lemon juice
• Salt to taste
• Oil for frying

For Biryani Rice:

• 2 cups basmati rice, soaked for 30 minutes
• 4 cups water
• 2-3 green cardamom pods
• 2-3 cloves
• 1-inch cinnamon stick
• Salt to taste

For Biryani Masala:

• 2 large onions, thinly sliced
• 2 tomatoes, chopped
• 1/2 cup plain yogurt
• 2 tablespoons biryani masala powder
• 1 tablespoon ginger-garlic paste
• 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• Fresh coriander and mint leaves for garnish
• Ghee for flavor (optional)

Procedure:

Preparing Chicken 65:

1. In a bowl, mix yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, lemon juice, and salt to form a marinade.
2. Add the chicken pieces to the marinade, ensuring each piece is well coated. Let it marinate for at least 30 minutes, or refrigerate for a few hours for better flavor.
3. Heat oil in a pan. Fry the marinated chicken pieces until they are golden brown and crispy. Set aside.

Preparing Biryani Rice:

1. In a large pot, bring water to boil. Add soaked basmati rice, green cardamom, cloves, cinnamon stick, and salt. Cook the rice until it’s 70-80% cooked. Drain excess water and set aside.

Preparing Biryani Masala:

1. In a separate pan, heat oil. Add sliced onions and sauté until golden brown.
2. Add ginger-garlic paste and sauté until the raw smell disappears.
3. Add chopped tomatoes and cook until they are soft and the oil starts separating.
4. Add biryani masala powder, red chili powder, turmeric powder, and plain yogurt. Cook the masala until it thickens.

Assembling Chicken 65 Biryani:

1. In a large biryani pot, layer half of the partially cooked rice.
2. Add a layer of the prepared biryani masala.
3. Place the fried Chicken 65 pieces evenly over the masala.
4. Top it with the remaining rice and sprinkle fresh coriander and mint leaves.
5. Drizzle ghee over the top layer for added flavor (optional).
6. Cover the pot with a tight lid and cook on low heat for about 20-25 minutes, allowing the flavors to meld and the rice to cook completely.
7. Once done, gently fluff the biryani with a fork, mixing the layers.
8. Serve hot with raita and enjoy your delicious Chicken 65 Biryani!

Adjust the spice levels according to your preference, and feel free to customize the recipe based on your taste.

Chicken Tikka Biryani

Chicken Tikka Biryani is a delicious and flavorful biryani that combines the aromatic spices of biryani with the smoky flavors of chicken tikka. Here’s a recipe for making Chicken Tikka Biryani:

Preparation of chicken tikka biryani is quite similar to chicken 65 biryani, But the only Different is preparing chicken 65 biryani will be a little bit of crispy fried and  the chicken tikka biryani will be soft.

Ingredients:

For Chicken Tikka:

• 500 grams chicken, cut into tikka-sized pieces
• 1 cup thick yogurt
• 2 tablespoons ginger-garlic paste
• 1 tablespoon red chili powder
• 1 tablespoon garam masala
• 1 tablespoon coriander powder
• 1 teaspoon turmeric powder
• 1 teaspoon cumin powder
• Salt to taste
• 2 tablespoons vegetable oil

For Biryani Rice:

• 2 cups basmati rice, soaked for 30 minutes
• Water for cooking rice
• 2 bay leaves
• 4 green cardamom pods
• 4 cloves
• 2-inch cinnamon stick
• Salt to taste

For Biryani Masala:

• 2 large onions, thinly sliced
• 2 tomatoes, chopped
• 1/2 cup fresh coriander leaves, chopped
• 1/2 cup fresh mint leaves, chopped
• 1/4 cup fried onions (for garnishing)
• 1/4 cup ghee or vegetable oil
• 1 teaspoon cumin seeds
• 1 teaspoon red chili powder
• 1 teaspoon biryani masala powder
• Salt to taste

Instructions:

Chicken Tikka:

1. In a bowl, mix yogurt, ginger-garlic paste, red chili powder, garam masala, coriander powder, turmeric powder, cumin powder, salt, and vegetable oil to make the marinade.
2. Marinate the chicken pieces in the yogurt mixture, cover, and refrigerate for at least 2 hours or overnight.
3. Preheat the oven or grill. Thread the marinated chicken onto skewers and cook until the chicken is cooked through and has a nice char.

Biryani Rice:

4. Cook the soaked basmati rice with bay leaves, green cardamom pods, cloves, cinnamon stick, and salt until it’s 70-80% cooked. Drain the water and set aside.

Biryani Masala:

5. In a large pan, heat ghee or vegetable oil. Add cumin seeds and let them splutter.
6. Add thinly sliced onions and sauté until golden brown.
7. Add chopped tomatoes, red chili powder, biryani masala powder, and salt. Cook until the tomatoes are soft and the oil starts to separate.
8. Add the cooked chicken tikka pieces to the masala. Mix well and cook for a few minutes.
9. Add fresh coriander and mint leaves. Mix again.

Layering and Dum Cooking:

10. In a heavy-bottomed pot or biryani cooker, layer half of the partially cooked rice over the chicken masala.
11. Add a layer of chicken tikka masala. Repeat the layers, finishing with a layer of rice on top.
12. Sprinkle fried onions on top.
13. Cover the pot with a tight lid. Cook on low heat for about 20-25 minutes to allow the flavors to meld and the rice to cook completely.
14. Gently mix the layers before serving.
15. Serve the Chicken Tikka Biryani hot with raita or a side salad.

Enjoy your flavorful and aromatic Chicken Tikka Biryani!

Must Try Anyone of your Favorite Biryani amongst 3 of them, And don’t forget to let us know how you like it or not on the comment section.

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