Step-by-Step Instructions

1. 1.Prepare the Pot and Add Fats

   Place a large pot (handi) on the stove and let it heat up. Once hot, add 200 ml of groundnut oil and 2 tablespoons of ghee. Allow both to heat until shimmering.

2. 2.Sauté Whole Spices and Onions

   Once the oil and ghee are hot, add the whole spices: 2 pieces of cinnamon, 4 cloves, 2 cardamom pods, 2 star anise, and 2 bay leaves. Sauté for a few seconds until fragrant. Then, add 200g of sliced large onions and 200g of crushed shallots (small onions). Sauté until the onions are about 80-90% cooked and turn a light brown color.

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

   Add 1 teaspoon of chilli powder and mix well with the sautéed onions. Next, add 100g of ginger and garlic paste. Stir continuously to prevent it from sticking to the bottom of the pot, until the raw smell disappears and the mixture turns an orange-brown color.

4. 4.Add Mint-Coriander-Chilli Paste

   Add the freshly ground paste made from a handful of coriander leaves, a handful of mint leaves, and 4 green chillies. Mix well and sauté until the oil separates from the paste and the paste is well cooked, resembling a thick green chutney.

5. 5.Add Tomatoes and Curd

   Add 300g of chopped tomatoes. Add a pinch of salt to help the tomatoes cook faster and soften. Then, add 100 ml of non-sour curd and mix well into the masala.

6. 6.Add Biryani Masala and Chicken

   Add 1 tablespoon of biryani masala (which includes cinnamon, cloves, cardamom, shahi jeera, black pepper, and coriander) and mix thoroughly. Then, add 1 kg of chicken pieces (cut into small pieces) to the masala. Gently mix the chicken with the masala without breaking the pieces.

7. 7.Cook Chicken in its Own Juices

   Cover the pot with a tight-fitting lid and cook the chicken on a low flame for 5 minutes. This allows the chicken to release its own water and cook in its juices, enhancing the flavor and texture.

8. 8.Add Water and Remaining Salt

   After 5 minutes, open the lid. The chicken should have released water and be about 90% cooked. Add water according to the rice-to-water ratio (typically 2 cups of water for 1 cup of Seeraga Samba rice). Add the remaining salt to taste.

9. 9.Add Soaked Rice and Bring to a Boil

   Add 1 kg of Seeraga Samba rice that has been soaked for 30 minutes. Gently mix the rice into the chicken and water mixture. Increase the flame to high and bring the mixture to a rolling boil.

10. 10.Dum Cooking the Biryani

    Once the water level is even with the rice and the rice is half-cooked (around 9:45 mark), reduce the flame to low. Place banana leaves over the rice, then cover the pot with a tight-fitting lid. Place a heavy object (like a pot of hot water) on top of the lid to create a perfect seal. Cook on low flame for 15 minutes for dum.

11. 11.Garnish and Serve

    After 15 minutes of dum cooking, turn off the flame. Remove the lid and banana leaves. Drizzle some ghee over the biryani. Add fresh coriander and mint leaves for garnish. Gently fluff the biryani with a spatula, ensuring the rice grains remain separate. Serve hot and enjoy!