Vijayawada Chicken Biryani
Today we are going to teach you how to make Hyderabad’s famous Vijayawada Chicken Wali Dum Biryani. So let’s start by reading Bismillah and our recipe for today. First, wash the chicken and add turmeric, coriander, mint, biryani spice, Kashmiri powder, cumin powder, curd, lemon juice, salt, clove and cinnamon powder, brown onion, ginger garlic paste, and tomatoes. Add paste, Digi powder, and yolk color and marinate well and keep for 2 hours.
Now while boiling the rice, add cloves, small cardamom, cardamom, black pepper, lemon juice, and salt to the water and boil it well. Then put the marinated chicken in a large pan, add oil, add half a cup of water, and add a layer of boiled rice, then add a little yolk color, and keep the rice on the tail for 20 minutes. Brown the onions separately and pour them over the rice and serve hot enjoy this delicious Hyderabadi Raw Chicken Tail Biryani.
1 Salt 6 tsp.2 Fast track 3.3 Javtri 2 pieces.4 Kashmiri chili powder 1 tbsp.5 Turmeric half a spoon.6 Digi powder 1 tbsp.7 Cumin seeds in half a spoon.8 Onions 2 to 3.9 3 to 5 green chilies chopped.10 Living rooms 4 to 5.11 Cinnamon 3 pieces.12 3 to 4 small cardamoms.13 Garam masala powder 1 tbsp.14 Biryani masala 2 tbsp.15 Ginger garlic paste 2 tbsp.16 Curd half a kilo.17 Chicken 1 kg.18 Rice 4 cups.19 Lemon juice 2 tbsp.20 Tomatoes 3 to 4 chopped.21 Oil 1 cup.23 A handful of mint.24 Water 1 jug.25 Yolk color 2 tbsp.
Upload By: Mahwish Amir