seeraga samba chicken biryani
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Seeraga Samba Chicken Biryani

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The tiny-grained seeraga samba gets its name from its resemblance to cumin, which is known as seeragam or seera in Tamil Nadu and is the most expensive rice grown in southern India state.

It is approximately a third the size of a grain of basmati rice and aroma of the rice alone can make you go mouth-watering. And when cooked, the lovely fragrance clings to the meat and makes the entire dish an experience.

The trick for making a perfect and fluffy seeraga samba biryani lies in adding the right amount of water. Keep reading to find out the trick.

Instructions for seeraga samba chicken biryani:

  1. Wash and soak the seeraga samba rice in water for 30 minutes.

2. Next, wash and clean the chicken thoroughly. 

3. Heat oil in a pressure cooker on medium flame and add Cardamom, Cloves, mace, black stone flower, Star anise

4. Now, add in onions and green chillies. Saute it till the onions are translucent. Add in ginger and garlic paste and saute for a minute.

5. Add the tomatoes and mix well, now add salt, turmeric, chilli powder, and coriander powder. Mix everything well.

6. Add the chicken and saute well for 5 to 10 minutes or till the chicken is at least halfway done, for about 5-7 minutes. 

7. At this stage, add the rice to the pressure cooker, add one and half cup water. Cover and pressure cook for 2 whistles on high and simmer for 5 minutes. 

8. Open the lid once the pressure has released naturally. 

Serve seeraga samba chicken biryani hot with raita


Seeraga Samba Biryani

Prep Time30 mins
Cook Time20 mins
Course: Main Course
Cuisine: Indian
Keyword: seeraga samba chicken biryani
Servings: 3

Equipment

  • pressure cooker

Ingredients

  • 2 Pods Cardamom
  • 2 Cloves
  • 1 Inch Cinnamon Stick
  • 2 Mace
  • 3 Black stone flower
  • 1 Star anise
  • 1/2 Kg Chicken cut into medium-sized pieces
  • 1 Cup Seeraga (Jeeraga) Samba rice
  • 1 Medium Onion, chopped
  • 1 Medium Tomato, chopped
  • 1 tbsp Ginger, grated
  • 1 tbsp Garlic, minced
  • 1 tbsp Coriander Powder
  • 1 tbsp Turmeric powder
  • 1 tbsp Red Chilli powder
  • 1/4 Cup Coriander Leaves, chopped
  • 2 tbsp Mint Leaves, chopped
  • 1 1/2 Cup Water
  • Salt, to taste
  • Sunflower Oil, to cook

Instructions

  • Wash and soak the seeraga samba rice in water for 30 minutes.
  • 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
  • Now, add in onions and green chilies. Saute it till the onions are translucent. Add in ginger and garlic paste and saute for a minute.
  • Add the tomatoes and mix well, now add salt, turmeric, chili powder, and coriander powder. Mix everything well.
  • Add the chicken and saute well for 5 to 10 minutes or till the chicken is at least halfway done, for about 5-7 minutes.
  • At this stage, add the rice to the pressure cooker, add one and half cup water. Cover and pressure cook for 2 whistles on high and simmer for 5 minutes.
  • Open the lid once the pressure has released naturally.
  • Serve seeraga samba chicken biryani hot with raita

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Side dishes that work well with seeraga samba rice

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