Vijayawada Style Chicken Biryani

A perfectly seasoned, aromatic, & mouthwatering one-pot meal with succulent chicken in layers of fluffy rice & fragrant spices!


Chicken – 1/2 kg, cut into medium size pieces
Basmati rice-2 cups
Onions – 2, thinly sliced
Green chilies-2, finely chopped
Tomato – 1, finely chopped
Ginger garlic paste- 1 tbsp
Red chili powder-1 tbsp
Turmeric powder – 1/2 tsp
Coriander powder-2 tbsp
Cumin powder-1 tsp
Corn flour-1 cup
Cinnamon stick-2 (1 inch)
Mace -1
Star anise-4
Bay leaves-2
Cashews-8-10 (optional)
Kasturi methi flakes-1 tbsp
Coriander leaves-A small bunch, finely chopped
Salt – To taste
Water- As needed
Oil- As needed
Ghee/clarified butter- As needed

Method: Soak the cashews in a small bowl of warm water. Grind it into a smooth paste. Clean, wash, and drain the chicken pieces. Marinate the chicken with ginger-garlic paste, chili powder, turmeric powder, beaten egg, corn flour, and salt. Leave it aside for 15-20 mins. Heat oil in a pan and shallow fry the chicken pieces. Keep this aside. In the same pan, add more oil if needed. Add the sliced onions and green chilies. Saute until translucent. Add the chopped tomatoes and saute until soft and mushy and the oil starts to separate. Add the cashew paste, coriander powder, and cumin powder. Fry for 1-2 mins. Add the cooked chicken pieces. Cover with a lid and cook on low-medium flame for 10-15 mins until the masala gets coated well with the chicken pieces. Remove from flame and keep aside.

In a large pot, boil water. Add the whole spices and the basmati rice. Cook until the rice is done. Drain the rice and keep it aside.

Preheat the oven to 350 degree. Grease a biryani pot or oven proof dish with ghee.  Add a layer of the rice topped with the chicken masala followed by the remaining rice. Garnish with coriander leaves and kasturi methi. Cover with a lid and place the pot in the oven and bake for 10-15 mins. Remove from the oven and serve hot with raita of your choice.

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