Seeraga samba chicken biryani recipe
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.
In this recipe check out how to make fluffy chicken biryani with seeraga samba rice. 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.
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Seeraga samba chicken biryani in cooker
Step 1: Chicken marination
Wash and clean the chicken thoroughly.
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.
Step 2: Biryani gravy for chicken biryani with seeraga samba rice
Heat oil in a pressure cooker on medium flame and add Cardamom, Cloves, mace, black stone flower, Star anise, kapok bud, and bay leaf.
Saute well for a few seconds.
Step 3:
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.
Step 4:
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.
Step 5:
At this point, add 1 1/2 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
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.
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 1/2 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
- 1 1/2 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 1/2 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.
Notes
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Side dishes that work well with seeraga samba rice
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