Ingredients
For Marinating Chicken
1 kilogram chicken bone-in
1/4 cup curd
1/2 teaspoon turmeric powder
1 teaspoon salt
For the Green Masala
1/4 cup mint leaves
1/4 cup coriander leaves
2 sprigs curry leaves
6 green chillies
1 inch piece ginger
2 pods country garlic
1 teaspoon kasuri methi
1/4 cup water
Other Ingredients
2 cups seeraga samba rice
3 tablespoon ghee
3 tablespoon oil (vegetable oil or coconut oil)
1 bay leaf
2 kapok buds (maratti moggu)
1/2 teaspoon fennel seeds
1 star anise
2 cloves
2 cardamom
2 piece cassia cinnamon
1/2 cup onions, sliced
1 teaspoon biryani masala powder
1 teaspoon meat masala powder
1/4 teaspoon black pepper powder
1.5 teaspoon coriander powder
4 cups hot water
1 teaspoon salt
1/2 of lime, juiced
Instructions
1. Soak the rice – Wash and soak the rice just before starting to cook. The rice needs to soak for 30 minutes.
2. Marinate the chicken – Bone-in chicken is preferred while making biryani as the bone has a lot of flavour and it gets into the rice when cooked. Marinate the chicken in curd (plain yogurt), turmeric powder, and salt.
3. Masala Paste – Add all the ingredients listed under green masala to a mixie. Add little water and grind to a fine paste.
Making the Biryani
Take a pan and add the ghee and oil. I have used coconut oil for making this recipe but any vegetable oil or peanut oil can be used. Add the whole spices and the sliced onions. Saute the onions for a few minutes till the onions are soft.
Once the onions are soft, add the ground paste and cook for 3-4 minutes. Add the biryani masala, meat masala, black pepper powder and coriander powder. Cook for a minute.
Add the marinated chicken and mix well to combine. Reduce the flame to low and cover the pot with a lid and cook on a low flame for about 12 minutes. Mix once a while to avoid scorching at the bottom. Also cook on a low flame. Do not add any water for cooking the chicken.
The rice to water ratio is 1 rice is to 2 water. Since we are using 2 cups of rice, add 4 cups of hot water. Mix well. Add the soaked and drained rice, salt and lime juice. Mix well. let the water come to a boil.
Cover the pan with a lid and place the pot in a preheated oven / OTG (Preheat the oven for 10 minutes at 200°C). Bake for 20 minutes. After the said time, remove the pot from the oven and let it rest for 15 minutes on the table before opening it. After the said time, open the lid and mix well to combine. Serve hot with raita.
Notes
I made this recipe in a pan and finished cooking it in an oven. If made in the oven rice: liquid ratio to be maintained is 1:2.
If made in the pressure cooker, the rice: liquid ratio to be maintained is 1:1.5. Cook for two whistles and wait for the pressure to settle before opening.
Tip for dum in an OTG oven: Once the meat is cooked and the liquid (water, meat gravy, etc….) is added, it’s important that the liquid comes to a rolling boil. Once it’s boiling add the rice and let it come to a boil again. Once it boils, remove from heat and then place the pot (covered with a tight lid) in the oven and bake for 20 minutes at 200°C. I usually preheat the oven to 200°C for 10 minutes. Now place the pot in a preheated oven / OTG (Preheat the oven for 10 minutes at 200°C). Bake for 20 minutes. After the said time, remove the pot from the oven and let it rest for 15 minutes on the table before opening it. After the said time, open the lid and mix well to combine. Serve hot with raita.
- Prep Time: 15m
- Cook Time: 45m