Chicken Biryani with Seeraga Samba Rice
Aromatic and flavorful, Chicken Biryani made with Seeraga Samba rice is a culinary delight that captures the essence of traditional South Indian cooking. This dish is perfect for festive occasions or a hearty weekend meal.
Ingredients:
- 500g chicken (bone-in pieces preferred)
- 1/2 cup plain yogurt (curd)
- 1 tbsp ginger-garlic paste
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp garam masala
- Salt to taste
- Juice of half a lemon
- 1.5 cups Seeraga Samba rice (soaked for 20 minutes)
- 3 tbsp ghee (clarified butter)
- 2 tbsp oil
- 2 large onions, thinly sliced
- 2 tomatoes, finely chopped
- 2 green chilies, slit
- 1/2 cup fresh mint leaves
- 1/2 cup fresh coriander leaves
- Whole spices: 2 bay leaves, 4 cloves, 2 cardamom pods, 1 small cinnamon stick, 1 star anise
- 1/2 tsp fennel seeds
- 1 tbsp biryani masala (optional)
- 4 cups water or chicken stock
Preparation:
- Combine all the ingredients for marination in a bowl.
- Add the chicken pieces and coat them well.
- Cover and refrigerate for at least 1 hour (overnight for best flavor).
Cooking the Biryani:
- Heat oil and 1 tbsp ghee in a heavy-bottomed pan.
- Add whole spices and fennel seeds; sauté until aromatic.
- Add onions and cook until golden brown.
- Stir in tomatoes, green chilies, mint, and coriander leaves; cook until tomatoes are soft.
- Add the marinated chicken and cook until it is partially done and the oil separates.
- Pour in the soaked Seeraga Samba rice, gently mixing to coat with the chicken and spices.
- Add water or chicken stock, along with salt. Cover and cook on low heat for 20–25 minutes.
- Turn off the heat and let the biryani rest for 10 minutes before opening the lid.
