Seeraga Sambha Chicken Biriyani
This biriyani recipe is infused with fragrant spices and each spoonful is a celebration of tradition and taste. It is also called as the Thalapakatti Chicken biriyani. I literally stopped going to the restaurant for eating this because, I learnt it how to make it at home. Once your measurements become perfect, you will start inviting all your friends to taste this biriyani. When you make it at home, you can control the amount of oil that you are using along with the salt.
Important points for a tasty biriyani:
- I wash the chicken with diluted vinegar (1 liter water mixed with 1 cup white vinegar). This I do to remove the poultry smell from the chicken.
- Then I marinate the chicken in yogurt and spices a day before (at least 10 hours).
- I also use chicken stock instead of water for the biriyani (gives enhanced flavor).
Special spice masala for this biriyani:
Take equal quantities of all the spices mentioned below and blend them to a fine powder in a spice / coffee grinder. Use only 2 tablespoons of the spice masala and store the rest in an air-tight container for next use.
- star anise
- cloves
- dried bay leaves
- cinnamon sticks
- green cardamom
- javithri
Video:
Marination masala for the chicken:
After washing the chicken, marinate them in the below mixture for at least 8 to 10 hours.
- thick yogurt / curd – 1/4 cup
- ginger garlic paste – 1 tablespoon
- turmeric powder – 1/2 teaspoon (optional, I like yellow color for my thalapakatti biriyani)
- chilli powder – 2 teaspoons (increase or decrease according to spice level)
- special spice masala – 1 tablespoon (mentioned above the video)
- salt – as per requirement
- chicken – 500 grams
Other Ingredients to make the biriyani:
- oil – 5 tablespoons
- whole spices
- cinnamon – 2 medium sticks
- bay leaves – 2
- fennel seeds – 1 teaspoon
- star anise – 1
- green cardamom – 3
- black cardamom – 1
- cloves – 5
- onion – 3/4 cup (finely chopped)
- onion paste – 1/4 cup
- ginger garlic paste – 2 teaspoons
- tomato – 1/2 cup
- chicken stock or broth – 2 cups
- seeraga sambha rice – 1.5 cups
- special masala powder – 1 tablespoon (used in marination as well)
- lemon juice – 2 teaspoons
- salt – as needed
- mint / coriander leaves – one handful
Instructions:
- Wash and soak the seeraga sambha rice in water for about 20 minutes.
- In the meanwhile, heat a heavy bottomed, wide pan and add oil.
- Add the whole spices and sauté them.
- Once you get the aroma, add in the onions and stir.
- After the onions turns golden brown, add in ginger garlic paste and then onion paste 2 minutes later.
- Sauté until all the raw smell of the garlic and onion goes away.
- Then add in the tomatoes and mix until it becomes mushy.
- Now add in the marinated chicken pieces, add the 2nd tablespoon of the special spice masala, close the lid and cook for 15 minutes. Note that the 1st tablespoon of special spice masala and half salt is added to the chicken marination itself.
- Include the mint / coriander leaves as well.
- Once the chicken is cooked, add the chicken stock + water. I have used 1.5 cups rice, hence the liquid I have used is 3 cups (2 cups stock and 1 cup water). If you don’t have stock, then just use water only. Adding stock gives more flavor to the dish.
- Put in extra salt if required.
- Add the soaked rice after the liquid comes to a boil.
- Stir until the rice is cooked about 80% (please see video)
- Take a old iron tawa/pan and heat it for 5 minutes on medium heat and place it under the thick bottomed vessel. Seal the vessel using an aluminum foil and lid (see video) and let it be on “DUM” for 10 minutes in medium to low heat.
- After 10 minutes, remove the vessel from heat and let it cool down on the counter for 20 minutes.
- Then open the seal, mix and serve.
- Enjoy with onion raita!
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