Tamilnadu Traditional chicken biriyani. All other biryanis like Hydrabadi biryani, Dum Biryani, Vegetable, or Biryani with meat, everything is prepared with Basmati (long-grain) rice. Thalapakatti and Ambur are prepared with Tamilnadu traditional rice variety Seeraga Samba(jeera samba). Which gives a unique taste to the Biryani.
- 1 cup Jeera Samba Rice - 200 grams
- 400 grams Chicken
- 200 grams Shallots
- 2 tsp Cooking Oil
- 3 tsp Ghee
- 2 tsp Chilli Powder (1 tsp plain chilli powder + 1 tsp Coriander powder )
- 1/4 cup Curd
- 1 tsp Lemon Juice
- 1 tsp Turmeric Powder
- Handful of Mint leaves
- A handful of Coriander leaves
- Salt as required
- 3 Cloves
- 1 piece Cinnamon stick
- 2 Cardamoms
- 1 Javitri
- 1 piece Ginger
- 4 Garlic Cloves
- 2 Green Chillis
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Rinse and soak 200 grams of Jeera Samba rice for 30 minutes.
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In a bowl, add 400 grams of chicken, required salt, 1 tsp turmeric powder. Mix well and marinate for 30 minutes.
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In a mixer jar, add 3 cloves, 1 piece cinnamon, 2 cardamoms, 1 Javitri.
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Add 1 piece ginger and 4 garlic cloves, 2 green chilis.
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Grind a coarse paste without adding water.
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In a pressure cooker or pan, heat 2 tsp of oil and 2 tsp of ghee.
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Add 200 grams of shallots and saute.
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Now add ground masala mixture. Cook until raw smell leaves.
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Add coriander and mint leaves.
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Add marinated chicken and mix well.
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Add 1 cup of water and mix.
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Pressure cook for 2 whistles or cook covered for 15 to 20 minutes.
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When the chicken is half cooked add 1/4 cup of curd, 1 tsp lemon juice, and required salt.
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Add 2 tsp Chili powder and mix.
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Now add the soaked rice.
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Add 1.5 cups of water.
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Finally add 1 tsp ghee.
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Cook covered for 15 to 20 minutes on low flame.
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Once done, fluff the rice and serve hot.