Coimbatore Style Chicken Biryani

Step 1: Prepare Rice

Wash 1 kg of Seeraga Samba rice thoroughly and soak it in water for 30 minutes.

Step 2: Heat Oil and Ghee

In a large pot, add 200 ml of groundnut oil and 50 ml of ghee. Heat until shimmering.

Step 3: Sauté Whole Spices and Onions

Add 2 pieces of cinnamon, 4 cloves, 2 cardamom pods, 2 star anise, and 2-3 bay leaves to the hot oil and ghee. Sauté for about 30 seconds until fragrant. Then, add 200g of sliced onions and 200g of chopped shallots. Fry them for 5-7 minutes until they turn golden brown.

Step 4: Add Chili Powder and Ginger-Garlic Paste

Sprinkle 1 tsp of chili powder into the pot. Immediately add 100g of ginger and garlic paste. Sauté the mixture for 2-3 minutes, stirring continuously, until the raw smell of the ginger-garlic paste disappears and the oil starts to separate.

Step 5: Prepare and Add Green Paste

In a blender, combine a handful of coriander leaves, a handful of mint leaves, and 4 green chilies. Blend into a smooth green paste. Add this green paste to the pot and cook for 2-3 minutes, stirring until the raw aroma fades and the oil separates.

Step 6: Add Tomatoes and Salt

Add 300g of chopped tomatoes and salt as required to the pot. Mix well and cook for 5-6 minutes, stirring occasionally, until the tomatoes soften and integrate into the masala.

Step 7: Incorporate Curd and Biryani Masala

Pour in 100 ml of curd and 1 tsp of biryani masala. Stir thoroughly to combine all the ingredients. Continue cooking for another 2-3 minutes.

Step 8: Add Chicken

Add 1 kg of chicken pieces to the pot. Mix the chicken well with the masala, ensuring each piece is coated. Cook the chicken for 5-6 minutes, stirring occasionally, until it changes color and is partially cooked.

Step 9: Cook Chicken with Water

Add 2 liters of water to the chicken and masala mixture. Bring the mixture to a rolling boil. Cover the pot with a lid and let it cook for 10-15 minutes until the chicken is about 80% cooked.

Step 10: Add Rice and Initial Cooking

Drain the soaked Seeraga Samba rice and add it to the boiling chicken mixture. Gently stir the rice and chicken to ensure even distribution. Cover the pot and cook on a high flame for 5-7 minutes until most of the water has been absorbed and the rice is partially cooked.

Step 11: Dum Cooking

Once the rice is partially cooked and the water level has reduced, place banana leaves over the rice. Cover the pot tightly with a lid and place a heavy object on top to seal it. Reduce the flame to low and dum cook for 15-20 minutes.

Step 12: Garnish and Serve

After dum cooking, remove the lid and banana leaves. Drizzle the remaining 50 ml of ghee over the biryani. Sprinkle a handful of fresh coriander leaves and mint leaves for garnish. Gently fluff the biryani with a spoon before serving hot.

• Ensure onions are fried until golden brown for a rich base flavor.

• Grinding fresh coriander, mint, and green chilies creates a vibrant and aromatic paste.

• Dum cooking on low flame after adding rice helps the flavors meld and ensures perfectly cooked, fluffy rice.