Recipe: at dinner Seeraga samba(Jeerasal and Khaima) chicken biriyani

Recipe: at dinner Seeraga samba(Jeerasal and Khaima) chicken biriyani Delicious, fresh and tasty.

Seeraga samba(Jeerasal and Khaima) chicken biriyani. Perfect Jeera Rice (Indian Cumin Rice) This recipe for jeera rice (Indian steamed cumin rice) will never fail you! You don't need a rice cooker or fancy equipment to make this. Kerala ney choru recipe - Learn how to make malabar nei choru recipe using Jeerakasala rice.

It is the Jeerakasala rice, a small grain fragrant rice that makes malabar ney choru special - aromatic.

Few more rice recipes for you !

Ghee rice - an aromatic and delicious rice dish made with ghee and spices from the South Indian cuisine.; Nei choru - aromatic savory rice dish made with rice, ghee and spices from the Kerala cuisine.; Biryani rice - a light, aromatic rice dish which is easy to prepare and goes very well with any rich vegetarian curry or dal.

You can have Seeraga samba(Jeerasal and Khaima) chicken biriyani using 19 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Seeraga samba(Jeerasal and Khaima) chicken biriyani

1. It’s 2 cups of seeraga samba rice.

2. You need 4 cups of water (1:2 ratio).

3. Prepare 2 cups of chopped onions.

4. You need 1 cup of chopped tomatoes.

5. It’s 5 of green chillies.

6. Prepare 1 cup of mint leaves.

7. Prepare 1/2 cup of coriander leaves.

8. It’s 500 gms of chicken.

9. Prepare 1 tablespoon of chilli powder.

10. Prepare 1 1/2 tablespoon of ginger garlic paste.

11. Prepare 1 inch of cinnamon.

12. You need 4 of cloves.

13. Prepare 1 of star anise.

14. Prepare 2 of bay leaves.

15. You need 1/2 cup of curd.

16. Prepare 1/2 of lemon juice.

17. You need As per taste of Salt.

18. You need 2 tbsp of oil.

19. It’s 1 tbsp of ghee.

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Seeraga samba(Jeerasal and Khaima) chicken biriyani step by step

1. Wash the rice twice and soak for about 30 mins. Wash the chicken and drain off excess water. Now to chicken add, 1 tablespoon ginger garlic paste, lemon juice, curd, chilli powder, 1/2 cup of mint and coriander leaves. Add 1/2 spoon of salt and rest the chicken for half an hour..

2. In a heavy bottom pot, add ghee and oil. Add all dry garam masala and green chillies, give a mix. Add onions, once it turns golden brown add ginger garlic paste wait until raw smell subsides, then add tomatoes close the lid and wait until tomatoes are mushy. Then add marinated chicken give a mix until chicken is white finally close alert for about five minutes..

3. Add four cups of warm water, once water starts boiling add the soaked rice and cook for 10 minutes in a open pot. After 10 minutes add salt, remaining ghee, mint leaves, coriander leaves and close the lid. Allow it to cook on slow flame(dhum) for about 20 minutes wait until the pressure is released and serve the Biryani hot..

4. Note: Aromatic South Indian biryani style with the special rice called seeraga Samba. You can also try the same with basmati rice if you are not getting seeraga Samba. Make sure you do not add less water because the rice absorbs more water than the normal rice..