Step-by-Step Instructions

1. 1.Prepare the Pot and Oil

   Place a large cooking pot (kumba) on the stove and heat it. Once hot, add 200ml of groundnut oil. Then, add 2 tablespoons of ghee to the hot oil.

2. 2.Temper Whole Spices and Sauté Onions

   Once the oil and ghee are hot, add the whole spices (2 cinnamon sticks, 4 cloves, 2 cardamom pods, 2 star anise, 2 bay leaves) and let them sizzle. Immediately add 200g of sliced large onions and 200g of crushed shallots. Sauté the onions until they are 80-90% cooked and start to change color, becoming translucent and slightly golden brown.

3. 3.Add Chilli Powder and Ginger-Garlic Paste

   Once the onions are well sautéed, add 1 teaspoon of chilli powder and 100g of ginger-garlic paste. Mix well and sauté continuously, ensuring it doesn't stick to the bottom of the pot, until the raw smell of the ginger-garlic paste disappears and the mixture turns an orange-brown color.

4. 4.Add Green Paste and Tomatoes

   Add the ground paste of coriander leaves, mint leaves, and green chillies (4 nos). Sauté until the oil separates from the mixture. Then, add 300g of chopped tomatoes and a pinch of salt to help the tomatoes cook down faster. Continue to sauté until the tomatoes are soft and well incorporated.

5. 5.Incorporate Curd and Biryani Masala

   Add 100ml of non-sour curd to the mixture and mix well. Then, add 1 tablespoon of homemade biryani masala (which includes cinnamon, cloves, cardamom, star anise, marathi mokku, sajeera, pepper, and coriander). Mix all ingredients thoroughly until well combined and fragrant.

6. 6.Add Chicken and Cook

   Add 1kg of chicken pieces (cut into small pieces) to the masala. Gently mix the chicken with the masala, being careful not to break the pieces. Cover the pot with a lid and cook on a low flame for 5 minutes, allowing the chicken to release its natural juices.

7. 7.Add Water and Rice

   After 5 minutes, remove the lid. The chicken should have released water and be about 90% cooked. Add water in a 2:1 ratio (2 cups of water for every 1 cup of rice). Add the remaining salt to taste. Bring the mixture to a boil. Once boiling, add the 1kg of seeraga samba rice that has been soaked for 30 minutes.

8. 8.Dum Cooking

   Initially, keep the flame high for 5 minutes until the water starts to reduce and the rice is half-cooked. Then, place banana leaves over the rice, cover the pot with a tight-fitting lid, and place a heavy pot filled with hot water on top to create a dum effect. Cook on a very low flame for 15 minutes. After 15 minutes, turn off the flame.

9. 9.Garnish and Serve

   After the dum cooking, remove the heavy pot and the lid. Drizzle some ghee over the biryani, then sprinkle fresh coriander leaves and mint leaves. Gently fluff the biryani with a spatula, ensuring the rice grains remain separate and the chicken pieces are intact. Serve hot.