Step 1: Prepare Ingredients

Wash and soak Seeraga Samba rice in water for 30 minutes. Coarsely crush the shallots. Slice the large onions and chop the tomatoes. Grind coriander leaves, mint leaves, and green chilies into a coarse paste.

Step 2: Heat Oil and Ghee, Temper Spices

Heat a large heavy-bottomed vessel over medium heat. Add 200 ml groundnut oil and 2 tbsp ghee. Once hot, add cinnamon sticks and cloves. Sauté for 30 seconds until fragrant.

Step 3: Sauté Onions and Shallots

Add sliced large onions and coarsely crushed shallots in equal proportion. Sauté for 8-10 minutes on medium heat until onions are 80-90% cooked and starting to turn golden.

Step 4: Add Chili Powder and Ginger-Garlic Paste

Add 1 tbsp red chili powder and both ginger and garlic paste (50 g each). Sauté for 2-3 minutes, stirring constantly, until the raw smell disappears and the mixture turns a bright orange.

Step 5: Add Green Paste

Add the ground paste of coriander, mint, and green chilies. Sauté for 2-3 minutes until the mixture thickens and oil begins to separate from the sides.

Step 6: Add Tomatoes and Salt

Add 300 g chopped tomatoes and a little salt. Sauté for 4-5 minutes until tomatoes soften and oil separates from the masala.

Step 7: Add Curd and Biryani Masala

Add 100 ml curd (not too sour) and 1 tbsp biryani masala powder. Mix well and cook for 2-3 minutes until the masala is aromatic and oil separates.

Step 8: Add Chicken

Add 1.2 kg chicken pieces. Stir gently to coat with the masala. Cover and cook on medium-low heat for 5 minutes. The chicken will release moisture and partially cook.

Step 9: Add Water and Boil

Add water in a 2:1 ratio to rice (8 cups for 4 cups rice). Increase heat and bring to a rolling boil. Cover and boil for 5 minutes.

Step 10: Adjust Salt and Add Rice

Taste and adjust salt as needed. Drain soaked rice and add to the boiling mixture. Stir gently. Cook on high heat for 5 minutes until rice and liquid are at the same level.

Step 11: Dum (Slow Cooking)

Reduce heat to low. Cover the vessel tightly (optionally place a heavy pot or hot water on the lid for weight). Cook on low heat for 15 minutes. Turn off heat and let it rest, covered, for another 10-15 minutes.

Step 12: Finish and Serve

Open the lid. Add 1 tbsp ghee, chopped coriander, and mint leaves. Gently fluff the biryani with a flat spatula. Serve hot, ensuring rice grains are separate and fluffy.

• Crush shallots coarsely to retain moisture and flavor; do not grind.

• Use Seeraga Samba rice for authentic texture and aroma.

• Add ghee and fresh coriander at the end for enhanced flavor and sheen.

• Replace chicken with mutton for a mutton biryani.

• Use basmati rice instead of Seeraga Samba for a different texture.