Seeraga samba(Jeerasal and Khaima) chicken biriyani

Hello everybody, it is Brad, welcome to our recipe page. Today, I'm gonna show you how to prepare a special dish, Seeraga samba(Jeerasal and Khaima) chicken biriyani. One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Seeraga samba(Jeerasal and Khaima) chicken biriyani, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Seeraga samba(Jeerasal and Khaima) chicken biriyani delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Seeraga samba(Jeerasal and Khaima) chicken biriyani is 5 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Seeraga samba(Jeerasal and Khaima) chicken biriyani estimated approx 40mins.

To begin with this recipe, we have to prepare a few ingredients. You can have Seeraga samba(Jeerasal and Khaima) chicken biriyani using 19 ingredients and 4 steps. Here is how you cook it.

Biryani with seeraga samba is iconic. For many in South, particularly dindukal there is no biryani without seeraga samba. Try and let me know how it worked for you. #goldenapron3 #rainbowweek7

Ingredients and spices that need to be Get to make Seeraga samba(Jeerasal and Khaima) chicken biriyani:

1. 2 cups seeraga samba rice
2. 4 cups water (1:2 ratio)
3. 2 cups chopped onions
4. 1 cup chopped tomatoes
5. 5 green chillies
6. 1 cup mint leaves
7. 1/2 cup coriander leaves
8. 500 gms chicken
9. 1 tablespoon chilli powder
10. 1 1/2 tablespoon ginger garlic paste
11. 1 inch cinnamon
12. 4 cloves
13. 1 star anise
14. 2 bay leaves
15. 1/2 cup curd
16. 1/2 lemon juice
17. As per taste Salt
18. 2 tbsp oil
19. 1 tbsp ghee

Instructions to make to make Seeraga samba(Jeerasal and Khaima) chicken biriyani

1. Wash the rice twice and soak for about 30 mins. Wash the chicken and drain off excess water. Now to chicken add, 1 tablespoon ginger garlic paste, lemon juice, curd, chilli powder, 1/2 cup of mint and coriander leaves. Add 1/2 spoon of salt and rest the chicken for half an hour.
2. In a heavy bottom pot, add ghee and oil. Add all dry garam masala and green chillies, give a mix. Add onions, once it turns golden brown add ginger garlic paste wait until raw smell subsides, then add tomatoes close the lid and wait until tomatoes are mushy. Then add marinated chicken give a mix until chicken is white finally close alert for about five minutes.
3. Add four cups of warm water, once water starts boiling add the soaked rice and cook for 10 minutes in a open pot. After 10 minutes add salt, remaining ghee, mint leaves, coriander leaves and close the lid. Allow it to cook on slow flame(dhum) for about 20 minutes wait until the pressure is released and serve the Biryani hot.
4. Note: Aromatic South Indian biryani style with the special rice called seeraga Samba. You can also try the same with basmati rice if you are not getting seeraga Samba. Make sure you do not add less water because the rice absorbs more water than the normal rice.

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