Vijayawada, a bustling city in Andhra Pradesh, is famous not just for its scenic views and culture but also for its fiery biryani. Unlike other biryanis, Vijayawada Biryani is bold, spicy, and loaded with flavour. The secret lies in its freshly ground masalas and the perfect balance of rice, chicken, and spices. This dish is loved by people who enjoy a little heat in their food.
The biryani is usually made with short-grain Seeraga Samba rice or basmati rice, and marinated chicken cooked in layers with aromatic spices. Every bite is full of flavor and spice, making it a must-try dish for biryani lovers.
Ingredients for Vijayawada Biryani
For Chicken Marinade:
- 500g chicken (with bone preferred)
- 1 cup thick curd (yogurt)
- 1 tbsp ginger-garlic paste
- 1 tsp red chili powder
- ½ tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp garam masala
- 1 tsp lemon juice
- Salt to taste
For Biryani Rice:
- 2 cups basmati or seeraga samba rice
- 3 cups water
- 2 tbsp ghee or oil
- 1 bay leaf
- 4 cloves
- 2 cardamoms
- 1-inch cinnamon stick
- 1 star anise
Other Ingredients:
- 2 onions (thinly sliced, fried until golden brown)
- 2 tomatoes (chopped)
- 2 green chilies (slit)
- Fresh coriander and mint leaves (handful, chopped)
- Saffron strands soaked in 2 tbsp warm milk (optional)
How to Make Vijayawada Biryani
- Marinate the Chicken
- Mix chicken with yogurt, ginger-garlic paste, spices, lemon juice, and salt.
- Keep aside for at least 30 minutes (longer gives better taste).
- Cook the Rice
- Wash and soak rice for 20 minutes.
- In a pot, heat ghee, add whole spices, then rice, and sauté for 2 minutes.
- Add water and cook until 90% done. Drain and keep aside.
- Prepare the Masala
- In another pan, heat oil/ghee. Fry onions till golden brown.
- Add green chilies and tomatoes. Cook until soft.
- Add the marinated chicken and cook until it’s almost done.
- Layering the Biryani
- In a heavy-bottom pot, spread half of the chicken masala.
- Add a layer of rice, sprinkle coriander, mint, fried onions, and saffron milk.
- Repeat the layer with remaining chicken and rice.
- Cover with a tight lid (or dough seal) and cook on low flame for 20–25 minutes (dum cooking).
- Serve
- Fluff gently and serve hot with raita or mirchi ka salan.
Final Thoughts
Vijayawada Biryani is not for the faint-hearted it’s bold, spicy, and unforgettable. This dish brings the true flavours of Andhra cuisine to your plate. Whether you’re making it for family, friends, or a special dinner, it will surely be a hit!
