Dreaming of that perfect Seeraga Samba Chicken Biryani you had at your favorite restaurant? Well, dream no more! This recipe breaks down the process of creating this restaurant-quality dish in the comfort of your own kitchen.
We’ll guide you through every step, from grinding the fragrant spices to layering the rice and chicken for a mesmerizing presentation. With simple instructions and readily available ingredients, you’ll be a Seeraga Samba Chicken Biryani master in no time!
Ingredients required for Seeraga Samba Chicken Biryani:
- ½ teaspoon of Fennel seeds
- ¾ teaspoon of Cumin seeds
- ½ teaspoon of Coriander seeds
- 7 cinnamon sticks
- 3 cardamom pods
- 3 peppers
- 10 garlic cloves
- 8 to 10 pieces of Ginger
- 2 cups (400 grams) of Samba rice
- 3 tablespoons of oil
- 2 tablespoons of Ghee
- 1 bay leaf
- 1 onion
- 2 green chilies
- 2 tomatoes
- 2 sprigs of mint leaves
- Coriander leaves
- Powdered turmeric
- Powdered chili: 1 teaspoon
- 3 tablespoons of curd
- 750 grams of chicken
- 4 cups of water
- Salt
- Juice of half a lemon
Method:
- Grind cloves, cinnamon sticks, cardamom, pepper, fennel seeds, cumin seeds, and coriander seeds into a powder using a grinder.
- Add onion, garlic, and ginger to the grinder. Add a little water and grind to a paste.
- Wash and soak the rice in a bowl for 15 minutes.
- In a pan, heat oil and ghee. Add bay leaves, chopped onion, and green chilies. Stir-fry until the onion turns brown. Then add finely chopped tomatoes, mint, and coriander leaves. Stir-fry until the tomatoes turn soft. Add spices and the ground paste. Stir-fry for 5 minutes on low flame.
- Add curd and mix well. Now add chicken pieces and salt. Sauté for 5 minutes on medium flame. Cook for 10 minutes on low flame. Add four cups of water, mix well, and allow it to boil.
- Add the soaked rice and boil for 5 minutes on medium flame. Cover and cook for 15 minutes on low flame.
- Serve with raita and salad.
Also try: Marinated Chicken Biryani Recipe, Crispy Paneer Biryani Sandwich