seeraga samba chicken biriyani

Seeraga samba Chicken Biriyani

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Biriyani is a delicious meal popular in India known for its tender meat and flavorful rice. it is prepared differently in various parts of the country and each variation comes with its own authentic flavors. Seeraga samba rice is a small grained rice grown in southern India and it gets its name from its resemblance to cumin. It is known for its fragrance and flavor and is an ideal choice for biriyani as it absorbs the spices better thereby enhancing its flavors. I have also used Aachi biriyani masala and chicken masala for this recipe as this brand works out for me every time. Try out my version of this delicious biriyani and tag us on instagram.

Ingredients:

Chicken marination:

  • Bone-in chicken pieces – 1 kg 
  • Salt – 1 teaspoon 
  • Turmeric powder – 1 teaspoon 
  • Red chilli powder – 1 ½  teaspoons 
  • Cumin powder – 2 teaspoons 
  • Coriander powder – 2 teaspoons 
  • Aachi biriyani masala – 2 teaspoons 
  • Any chicken masala – 1 ½ teaspoons (I used Aachi chicken 65 masala, it has better flavour)
  • Ginger garlic paste – 1 tablespoon 
  • Juice of 1 lemon 
  • yogurt/curd – ½ cup 

Whole spices:

  • Bay leaf – 2 large 
  • Cinnamon sticks – 2 inch
  • Cloves – 4 
  • Cardamom – 3 

Other ingredients:

  • Seeraga Samba rice – 2 cups
  • Water – 3 cups 
  • Ghee – 1 tablespoon 
  • Onions – 3, thinly sliced
  • Green chillies – 2
  • Tomatoes – 2, roughly chopped
  • Ginger garlic paste – 1 tablespoon
  • Salt to taste 
  • Aachi biriyani masala – 1 teaspoon 
  • Coriander leaves(cilantro) – a handful, chopped
  • Mint leaves – a handful, chopped 

Instructions:

  1. To make the biriyani, you need to marinate the chicken beforehand. Make slight incisions on the chicken and marinate them with all the ingredients listed under marination. Cover and refrigerate it for 30 minutes for the masalas to soak in. Meanwhile wash and soak 2 cups of seeraga samba rice in enough water for 15 minutes. 
  2. Heat 1 tablespoon of ghee in a large pressure cooker and add the whole spices mentioned (bay leaf,…etc). Add in the thinly sliced onions and saute until caramelised and golden brown. Add green chillies, ginger garlic paste and saute for a minute. Place the marinated chicken pieces into the pressure cooker and stir fry them along with the onions. Cover and let it cook on medium-low flame for 10 minutes stirring every so often. You can add in a ¼ cup of water if it starts to dry out. 
  3. Once the chicken is cooked and the masalas are well incorporated, add in chopped tomatoes, mint leaves, coriander leaves and combine well. Mix in 1 teaspoon of biriyani masala and incorporate the soaked and drained rice into the pressure cooker. For 2 cups of rice, add 3 cups of water (this is the measurement which my mom uses and it works out every time) 
  4. Check for seasoning and add salt if necessary. Close and pressure cook for exactly 1 whistle. Turn off the stove and remove from heat. Let the pressure release naturally before opening the lid. Yummy and delicious chicken biryani is ready! Serve hot with raita and brinjal curry.
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