8 March, 2020
Seeraga Samba Chicken Biryani
Seeraga samba chicken biryani recipe
The tiny-grained seeraga samba rice earns its name from its resemblance to cumin, which is known as ‘seeragam’ or ‘seera’ in Tamil Nadu. This cherished rice variety is considered the most expensive grain grown in the southern Indian state, and for good reason.
Each grain of seeraga samba is approximately a third of the size of a grain of basmati rice, but don’t be deceived by its size. The moment you lay eyes on it, the delightful aroma of the rice is enough to make your mouth water. Its fragrance not only captivates your senses but also infuses the entire dish when cooked, making it a truly unforgettable culinary experience.
let’s delve into the secrets of preparing a perfect and fluffy chicken biryani with seeraga samba rice. The trick lies in adding the precise amount of water. For every cup of rice, use one and a half cups of water. This ensures the rice cooks evenly, each grain separate, and retains its unique fragrance.
To make this mouthwatering chicken biryani with seeraga samba rice , marinate the chicken in a blend of aromatic spices and herbs, allowing the flavors to meld beautifully. Then, layer the marinated chicken with partially cooked seeraga samba rice and slow-cook it to perfection. The result? A heavenly biryani that is guaranteed to delight your taste buds.
So, gather your ingredients, follow this simple trick, and get ready to savor the exquisite flavors of fluffy seeraga samba biryani.
Craving biryani? Check out recipehub’s other biryani recipes
Easy Chicken biryani recipe – south indian style
Seeraga samba chicken biryani in cooker
Step 1: Chicken marination
Begin by washing and thoroughly cleaning the chicken.
• In a bowl, combine 350 grams of chicken with the following ingredients:
1 1/2 tbsp of ginger garlic paste
150 grams of curd (yogurt)
1 tbsp of lemon juice
1 tsp of red chili powder
1/4 tsp of turmeric
1 tsp of garam masala
1/2 tbsp of butter
1 tsp of salt
• Mix all the ingredients well, ensuring the chicken is evenly coated with the marinade.
• Allow the chicken to marinate for 30 to 60 minutes, allowing the flavors to infuse and tenderize the meat.
Step 2: Biryani gravy for chicken biryani with seeraga samba rice
Place a pressure cooker on a medium flame and heat some oil.
Add the following spices to the hot oil: Cardamom, Cloves, mace, black stone flower, Star anise, kapok bud, and bay leaf.
Step 3:
Add green chilies to the pan and sauté for a few seconds.
Next, introduce the onions and cook them until they turn translucent and slightly golden.
Now, add 1 medium-sized tomato to the pan and mix it well with the onions. Continue sautéing until the tomatoes are thoroughly mashed. Season the mixture with 1/2 tsp of salt (adjust according to your taste) and mix it well
To enhance the flavors, add 1/4 cup of finely chopped coriander leaves and 1/4 cup of mint leaves. Sauté everything together for about a minute.
Step 4:
After sautéing the spices, add the marinated chicken to the pan and mix it well with the spices.
Cover the pan and let the chicken cook. Wait until the oil separates from the masala.
Once the oil separates, give everything a good mix, and then add 2 cups of water.
Cover the pan again and let it cook. Bring the water and chicken mixture to a boil.
Once the water starts boiling, remove the lid and stir everything well.
Step 5:
At this point, add 1 1/4 cups of soaked and filtered Seeraga Samba rice to the pressure cooker with the cooked chicken
Mix the rice and chicken well, ensuring they are evenly combined.
Close the lid of the pressure cooker and cook on medium flame for 2 whistles.
After 2 whistles, switch off the flame and wait until the pressure is completely released before opening the lid.
Fluff the rice from the corners of the cooker to loosen it.
Add 2 tablespoons of butter to the rice and gently mix it in.
Close the lid again and let the biryani rest for 5 minutes.
After 5 minutes, open the lid and serve the hot and tasty Seeraga Samba Chicken Biryani.
Serve seeraga samba chicken biryani hot with raita
what is the water ratio for seeraga samba rice?
For seeraga samba rice, the ratio of rice to water is 1:1.5
Eg: for 1 cup of seeraga samba rice, add 1 1/2 cup of water.
For 2 cups rice add 3 cups of water
Important: Do not soak the rice for a longer period. Soak max 10 min to get the fluffy texture.
Seeraga samba chicken biryani in cooker video instructions:
seeraga samba chicken biryani in cooker recipe card:
Seeraga Samba Biryani
Equipment
- pressure cooker
Ingredients
- 2 Pods Cardamom
- 2 Cloves
- 2 Cinnamon Stick
- 1 Mace
- 1 Black stone flower
- 1 Star anise
- 2 Bay leaf
- 1 1/4 Cup Seeraga (Jeeraga) Samba rice Soak for 10 min
- 1 Large Onion, chopped
- 1 Medium Tomato, chopped
- 1/4 Cup Coriander Leaves, chopped
- 1/4 Cup Mint Leaves, chopped
- 2 Cup Water
- 1/2 tsp Salt Adjust according to taste
- 3 Sunflower Oil, to cook
- 1 tbsp Ghee
Chicken Marination
- 350 grams Chicken
- 150 grams Curd
- 1 1/2 tbsp ginger garlic paste
- 1 tbsp lemon juice
- 1 tsp Red chilli
- 1/4 tsp Turmeric
- 1 tsp Garam masala
- 1/2 tbsp Butter
- 1 tsp Salt Adjust salt according to taste. Add 1 tsp or less than 1 tsp of salt
Instructions
- Wash and soak the seeraga samba rice in water for 10 minutes. Later, filter the rice and keep it aside.
- Wash and clean the chicken thoroughly.
- Heat oil in a pressure cooker on medium flame and add Cardamom, Cloves, mace, black stone flower, Star anise, kapok bud, and bay leaf.
- Now, add green chilies. Saute for few seconds.
- Next, add onion and cook till it becomes translucent and slightly golden.
- Now add 1 medium tomato and mix well with the onion. Then saute until tomatoes are mashed. At this stage add 1/2 tsp salt(adjust according to your taste) and mix well.
- Next, add 1/4 cup coriander leaves and 1/4 cup mint leaves. Saute well for a minute.
- Then add the marinated chicken and mix well. Close and cook the chicken. Wait until oil separates from then masala.
- Once the oil separates, mix everything well and add 2 cups of water.
- Again, close and cook. Bring the water mixture along with the chicken to boil.
- Open the lid and mix well after the water starts boiling.
- At this point, add 1 1/4 cup of soaked and filtered seeraga samba rice.
- Mix well and close the lid of the pressure cooker and cook for 2 whistles in medium flame.
- After 2 whistles, switch off the flame and open the lid once the pressure is completely released.
- Fluff the rice from the corners of the cooker and add 2 tbsp of butter.
- Close and let it rest for 5 min.
- After 5 min, open the lid to serve hot and tasty seeraga samba chicken biryani
- Serve seeraga samba chicken biryani hot with raita
Chicken Marination
- In a bowl, add 350 grams of chicken.
- Next add, 1 1/2 tbsp of ginger garlic paste, curd 150 grams, lemon juice 1 tbsp, red chili powder 1 tsp, turmeric 1/4 tsp, garam masala 1 tsp, butter 1/2 tbsp, and 1 tsp salt.
- Mix it all well and marinate for 30 to 60 minutes.
Video
Notes
If you like what you are tasting, then do RATE and COMMENT below! Your feedbacks are much appreciated.
Side dishes that work well with seeraga samba rice
Biryani recipes:
5 thoughts
This recipe is perfect! when I tried it came out really well.
Thank you! really glad you liked it.
Biriyani was delicious! Thanks for sharing this recipe.
Glad you enjoyed the recipe! Keep supporting
Hi mam..1 cup rice means wat shud be the cup size