Chicken dum biryani – Jeeraga samba chicken biryani- சிக்கன் தம் பிரியாணி

Wish you all a happy Diwali. Thinking of what to make for Diwali lunch.How about a Chicken dum biryani with Jeeraga samba rice. Jeeraga samba gives a nice flavour, smell and taste to the biryani. I made it along with chicken fry, cucumber raita and semmiya payasam. Let’s see how to make this chicken dum biryani.
Preparation Time: 30 mins
Cooking Time : 40 mins
Serves: 4 Persons

INGREDIENTS REQUIRED

Jeeraga samba rice – 2 cups
Onion – 3(Big size, sliced)
Tomato -1(Medium size, chopped)
Green chillies – 3
Coriander leaves – a handful
Mint leaves – a handful
Lemon – 1(a small size)
Rock salt
Curd – 1/2 cup(unsour, thick)
Ginger garlic paste – 1 tbsp

For Tempering

Ghee -3 tbsp
Coconut oil – 2 tbsp
Cinnamon – 1
Cardamon – 5
Cloves – 5
Maze -1
Star anise – 1
Cashew nuts – 10
Raisins – 15

For marination

Chicken – 1 kg
Curd – 1/4 cup(unsour, thick)
Ginger garlic paste – 1/2 tbsp
Salt – 1 Tsp

Spice powders

Turmeric powder – 1/2 Tsp
Red chilli powder – 2 Tsp
Coriander powder – 3 Tsp
Fennel powder – 1/2 Tsp
Garam masala powder – 1/2 Tsp

METHOD

1.Wash chicken for 4 – 5 times. Take curry cut pieces for this preparation. Marinate them with salt, ginger garlic paste and salt for 30 minutes to 1 hour. Slice onions, chop tomatoes and keep all ingredients ready. Rinse rice in water and soak them in water for about 30 mins. Then drain the water.
2. To a heavy bottomed pot add ghee and coconut oil. You can also use refined oil instead of coconut oil. I prefer coconut oil. When it is hot add in the whole spices. Let them sizzle. Then add the cashew nuts and raisins. Fry them well in oil. Add sliced onions and green chillies saute them well in oil.
3. Saute the onions to light golden. Add rock salt, ginger garlic paste. Saute until the raw smell goes. Add the marinated chicken pieces. Mix well. Add coriander leaves and mint leaves. Give a nice mix. Then cover it with a lid and cook for about 5 mins. The chicken will leave the water.
4. Add curd, spice powders and combine well. Then add drained rice. Combine the rice and chicken well.
5. Add water in the ratio 2: 1 of water and rice. I added 3 cups of water for 2 cups of rice as there was already about 1 cup of water in the chicken masala. Cook in medium flame until the water starts to bubble out well. Then place the flame in low and seal the pot with aluminium foil and place the lid above it. Cook for about 10 mins. Then switch off the flame. Open the lid after 10 – 15 minutes. Garnish with mint and coriander leaves.
Serve hot with Raita.
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