Chicken Biryani (Basmati or Seeraga Samba Rice)

Ingredients (15)

• basmati rice or seeraga samba rice1.5 cup
• chicken500 g
• ginger paste25 g
• garlic paste25 g
• red onion70 g
• tomato70 g
• fresh mint leaves15 g
• fresh coriander leaves7 g
• green chillies4
• biryani masala1 tsp
• thick curd0.25 cup
• coconut milk50 ml
• lemon0.5
• ghee1 tbsp
• salt

Method

1. 1

   Wash the rice thoroughly until the water runs clear.

2. 2

   Soak the rice in water for 30 minutes.

3. 3

   Drain well before cooking.

4. 4

   Heat the ghee in a heavy-bottomed pot or pressure cooker.

5. 5

   Add the sliced onions and sauté until lightly golden.

6. 6

   Add the ginger paste and garlic paste and cook until the raw smell disappears.

7. 7

   Add the chopped tomatoes and cook until soft.

8. 8

   Stir in the biryani masala and cook for 1 minute.

9. 9

   Add the chopped mint leaves, coriander leaves and slit green chillies.

10. 10

    Add the chicken and mix well.

11. 11

    Stir in the curd and cook for 8–10 minutes, until the chicken is partially cooked.

12. 12

    Measure the liquid already present in the pot from the chicken, curd and tomatoes.

13. 13

    Add the coconut milk.

14. 14

    Add enough water to reach the total liquid required:

15. 15

    Basmati rice: 1½ cups liquid for every 1 cup of rice

16. 16

    Seeraga Samba rice: 2 cups liquid for every 1 cup of rice

17. 17

    Add salt and bring the mixture to a rolling boil.

18. 18

    Add the soaked and drained rice.

19. 19

    Stir gently.

20. 20

    Cook over medium heat until most of the liquid has been absorbed.

21. 21

    Add the lemon juice.

22. 22

    Reduce the heat to the lowest setting.

23. 23

    Cook on very low heat for 12–15 minutes without waiting for the whistle. Alternatively place in a preheated oven at 180°C for 15 minutes

24. 24

    Allow the biryani to rest for 10 minutes before opening the lid.

25. 25

    Gently fluff the rice with a fork or flat spoon.