Chicken65 Seeraga Samba Biryani

Seeraga Samba Mutton Biryani

Pudina Mirchi Kabab

Kali Mirchi Kabab

Chicken Garlic Kabab

Chicken Tikka

Mutton Kola Urundai

Prawn'65

Fish'65

King Fish

Fish Finger

Chocolate Dosa

Thava Pomfret

Nethili Fry

Fish fry

Full Fried Chicken

Half Fried Chicken

Chicken'65

Cone Dosa

Chicken Nuggets

French Fries

Veg Clear Soup

Sweet Corn Veg Soup

Hot and Sour Veg Soup

Rinse the seeraga samba rice under cold water until the water runs mostly clear. Soak rice in clean water for 20–30 minutes, then drain.

Rinse and soak rice

Bring 2.5 cups water to a boil in a pot with 1 tsp salt, green cardamom, cloves, cinnamon stick, and bay leaf. Add drained rice and cook on medium-high until rice is 70–80% cooked (about 6–8 minutes depending on rice). Drain the rice well and set aside, discarding whole spices or keeping them for presentation.

Cook rice to al dente

In a bowl combine chicken pieces, 1 tbs ginger-garlic paste, 3 tbs yogurt, 1 tsp red chili powder, 1 tsp Kashmiri chili powder (if using), 1/2 tsp turmeric, 1/2 tsp garam masala, 1 tsp salt, 1 tbs lemon juice, 2 tbs cornstarch, 2 tbs rice flour, and the egg (if using). Mix thoroughly so each piece is well coated. Cover and refrigerate for at least 30 minutes (up to 2 hours).

Marinate chicken

Heat 1/2 cup vegetable oil in a heavy skillet over medium-high heat. When hot, add curry leaves (if using) and immediately add marinated chicken in a single layer. Fry in batches so pieces do not crowd, turning occasionally until golden-brown and crisp on the outside and cooked through (about 6–8 minutes per batch). Transfer to a paper towel-lined plate to drain. Keep warm.

Shallow fry chicken

If using saffron, crush threads gently and steep in 2 tbs warm milk for 5–10 minutes to release color and aroma.

Prepare saffron (optional)

In a large, heavy-bottomed pot or Dutch oven, heat 2 tbs ghee or oil over medium heat. Add sliced onion and sauté until soft and lightly golden (6–8 minutes). Add 1 tbs ginger-garlic paste and sauté for 1 minute until fragrant. Add chopped tomato and slit green chilies; cook until tomato softens (3–4 minutes). Stir in 1 tsp biryani masala and adjust salt if needed.

Make biryani base

Reduce heat to low. Spread half of the drained par-cooked rice over the onion-tomato base in an even layer. Sprinkle half of the chopped mint and cilantro, half the fried onions, and half a drizzle of the saffron milk (or a little plain warm milk) and 1/2 tbs lemon juice. Arrange the fried Chicken 65 pieces evenly over the rice. Top with the remaining rice, then sprinkle remaining mint, cilantro, fried onions, saffron milk, and remaining lemon juice. Dot with small bits of ghee or 1 tbs butter if desired.

Layer rice and chicken

Seal the pot: cover with a tight-fitting lid. For a better seal, place a heavy kitchen towel around the rim and then place the lid, or press dough around the edge if available. Cook on very low heat for 18–22 minutes to allow flavors to marry and rice to finish cooking through. Alternatively, place the pot on a tawa (griddle) and cook on low for 20 minutes to prevent direct heat scorching.

Dum (steam) cook the biryani

Turn off the heat and let the biryani rest sealed for 10 minutes. Gently fluff the rice with a fork, mixing some of the Chicken 65 into the rice without breaking the pieces. Serve hot with raita, lemon wedges, and extra fried onions or mint.

Rest and serve

Seeraga Samba rice (or short-grain fragrant samba rice)

Water (for soaking/boiling rice)

Salt (for rice water)

Green cardamom pods

Cloves

Cinnamon stick

Bay leaf

Boneless chicken (thighs preferred), cut into 1-inch pieces

Ginger-garlic paste

Yogurt (thick, for marinade)

Red chili powder

Kashmiri chili powder (for color, optional)

Turmeric powder

Garam masala

Cornstarch

Rice flour (or fine semolina)

Lemon juice

Salt (for chicken)

Egg (optional, for binding)

Vegetable oil (for shallow-frying)

Curry leaves (optional, for frying with chicken)

Ghee or neutral oil

Onion, thinly sliced

Tomato, chopped

Green chilies, slit

Fresh mint leaves, chopped

Fresh cilantro (coriander) leaves, chopped

Biryani masala (or ground coriander + cumin mix)

Fried onions (for garnish; optional)

Saffron threads (optional)

Warm milk (for saffron)

Lemon juice (for layering)

Rinse the Seeraga Samba rice under cold water until the water runs nearly clear to remove surface starch.

Soak the rinsed rice in 4 cups of water with 1/2 tsp salt for 20–30 minutes while you prepare the mutton.

Pat the mutton pieces dry. In a large bowl combine yogurt, ginger-garlic paste, red chili powder, turmeric, coriander powder, garam masala, 2 tsp salt, lemon juice and 2 tbsp oil.

Add the mutton to the marinade, mix thoroughly so every piece is coated. Marinate for at least 1 hour at room temperature, or refrigerate for 4–6 hours (preferably overnight) for best flavor penetration.

Heat 2 tbsp ghee and 1 tbsp oil in a heavy-bottomed pot or Dutch oven over medium heat.

Add cinnamon sticks, green cardamom, cloves, star anise, bay leaves and black peppercorns. Fry for 30–45 seconds until fragrant, taking care not to burn.

Add the thinly sliced onions and sauté, stirring frequently, until golden brown and caramelized (12–15 minutes). Reserve about 1/4 cup of these fried onions for garnish and set aside.

Add slit green chilies, curry leaves and chopped tomatoes to the pot. Cook 3–4 minutes until tomatoes soften.

Stir in the chopped mint and coriander leaves and cook 1–2 minutes until the raw smell goes away and the mixture is aromatic.

Add the marinated mutton (with any released marinade) to the pot. Increase heat to medium-high and sear the mutton for 4–5 minutes to lightly brown the surfaces.

Pour in 2 cups of water or mutton stock, bring to a simmer. Reduce heat to low, cover and cook for 35–45 minutes until the mutton is tender but not falling completely off the bone. Stir occasionally and add up to 1 cup more water if necessary to maintain a saucy consistency. Adjust salt to taste.

While the mutton is simmering and about 15 minutes before it finishes, drain the soaked rice and bring 2 cups of fresh water (or salted water: 1 tsp salt in 2 cups) to a boil in a separate pan.

Add the drained Seeraga Samba rice to the boiling water. Cook uncovered on medium-high heat until the rice is about 70–80% cooked (grains should still have a bite) — approximately 6–8 minutes depending on rice age. Drain the rice immediately and set aside.

Preheat oven to 180°C (355°F) if you plan to dum-bake. If using stovetop dum, prepare a thick folded towel or heavy lid.

Layering: In the pot with the cooked mutton (if the gravy is slightly thin, simmer uncovered for a few minutes to tighten), spread half of the partially cooked rice evenly over the mutton. Sprinkle half of the reserved fried onions, half the chopped mint and half the coriander leaves, and 1/2 tbsp ghee distributed in small dots.

Add the remaining rice as the second layer. Top with the remaining fried onions, mint, coriander, saffron bloomed in warm milk (mix saffron and milk first) drizzled evenly, rose water and kewra if using, and the remaining 1/2 tbsp ghee.

Seal the pot for dum: cover with a tight lid. For oven dum, wrap lid with foil and place in preheated oven for 20–25 minutes. For stovetop dum, reduce heat to lowest, place a heavy skillet under the pot as a heat diffuser and cook 20–25 minutes. Optionally place a folded towel between lid and pot to absorb moisture and keep steam in.

After 20–25 minutes, turn off heat and allow the biryani to rest sealed for another 10 minutes to settle the flavors.

Carefully open the pot. Using a fork, gently fluff and mix the rice layers with the mutton so that meat gets evenly distributed without breaking grains. Garnish with the reserved fried onions and a few fresh mint leaves.

Serve the Seeraga Samba Mutton Biryani hot with raita (yogurt cucumber), salan or pickles and a wedge of lemon on the side.

Leftovers refrigerate up to 2 days; reheat gently covered with a splash of water or stock to regain moisture.

Seeraga Samba rice

Water (for soaking)

Salt (for soaking water)

Goat/mutton (bone-in, cut into medium pieces)

Plain yogurt (thick, whisked)

Coriander powder

Garam masala powder

Salt

Oil (neutral vegetable)

Ghee

Vegetable oil

Cinnamon sticks

Star anise

Bay leaves

Black peppercorns

Onions (thinly sliced)

Tomato (finely chopped)

Fresh green chilies (slit)

Mint leaves (fresh, chopped)

Coriander leaves (cilantro, chopped)

Fresh curry leaves

Water or mutton stock (for cooking rice and gravy)

Warm milk (to bloom saffron)

Fried onions (store-bought or homemade)

Rose water (optional)

Kewra or pandan essence (optional)

Peel and mash the boiled potatoes until smooth (about 3 cups mashed). Pulse or mash the boiled green peas and mix them with the mashed potatoes in a large bowl.

Prep potatoes and peas

In a small blender, combine the packed mint leaves, chopped coriander, green chilies (start with 1 and adjust), grated ginger and minced garlic with 1-2 tablespoons of water. Blitz to a coarse-smooth paste. Scrape into the bowl with potatoes and peas.

Make pudina-coriander paste

Add grated paneer (if using), roasted chana dal or besan, dry roasted cumin powder, amchur, garam masala, red chili powder and salt to the bowl. Add lemon juice and cornstarch. Mix thoroughly with a spoon or by hand until the mixture is uniform and holds together when shaped into a ball. If too wet, add another teaspoon of roasted chana dal or 1 tbs breadcrumbs; if too dry, add 1 tsp water or 1/2 tbs lemon juice.

Combine spices and binding

Taste a small amount (pan-fry a tiny piece to test if desired) and adjust salt, lemon or chili. Refrigerate the mixture for 15 minutes to firm up if it feels very soft.

Taste and adjust

Wash and dry the green chilies. Make a lengthwise slit on each chili without cutting through completely so they remain in one piece, or make a small pocket by removing the seeds/inner pith if you want less heat. Keep stems intact for handling. Lightly dust each chili inside and outside with a pinch of salt and 1/2 tsp of all-purpose flour; this helps fill and adheres filling.

Prepare chilies

Divide the potato-mint mixture into 10 equal portions (about 2-3 tablespoons each). Flatten each portion on your palm into a thin oval or sausage shape. Carefully stuff each prepared chili with a portion of the mixture and gently press to cover the chili (leaving stem visible). Alternatively, wrap the mixture around the outside of the chili for a stuffed-on-the-outside style. Dust the stuffed chilies lightly with a teaspoon of flour, then coat by rolling in cornstarch and finally in breadcrumbs (optional) for a crisp exterior.

Shape kababs

Heat 4-6 tablespoons oil in a wide nonstick or cast-iron skillet over medium heat. To test, drop a small breadcrumb — it should sizzle gently.

Heat oil

Place 3-4 stuffed chilies in the hot oil without overcrowding. Fry on medium heat for about 3-4 minutes per side until golden and crisp, turning gently with tongs so the coating browns evenly and the filling heats through. Adjust heat as needed so the outside browns but does not burn before the inside is heated.

Shallow fry

Transfer cooked kababs to a paper towel-lined plate to drain excess oil. Repeat with remaining chilies, adding more oil if pan dries out.

Finish and drain

Whisk the thick yogurt with chopped mint, lemon juice, salt and roasted cumin powder until smooth. Chill until serving.

Arrange pudina mirchi kababs on a platter with lemon wedges and the mint yogurt dip. Garnish with a few fresh mint leaves or a sprinkle of chaat masala if desired. Serve hot as an appetizer or snack.

boiled potatoes (medium)

green peas, boiled

paneer, grated (optional for binding)

fresh pudina (mint) leaves, tightly packed

fresh coriander (cilantro) leaves, chopped

fresh green chilies, chopped (adjust to heat preference)

ginger, grated

garlic, minced

roasted chana dal (dalia) or gram flour (besan) for binding

dry roasted cumin powder

amchur (dry mango powder)

garam masala

red chili powder

salt

lemon juice

cornstarch or cornflour (for coating)

large green chilies (banana chilies or mild long green chilies)

oil for shallow frying

all-purpose flour (maida) for light dusting

fine breadcrumbs (optional, for extra crisp)

plain yogurt (thick)

finely chopped mint leaves

roasted cumin powder

Peel and very finely grate the onion or chop it extremely fine. Place grated onion in a fine sieve or clean cloth and press to remove excess water. This prevents the kebabs from becoming soggy but retains flavor. Finely chop cilantro and green chilies; make ginger-garlic paste if not using prepared paste.

Prepare aromatics

In a large bowl combine the minced meat, grated onion, chopped cilantro, green chilies, ginger-garlic paste, egg, and oil. Mix gently until evenly combined; avoid overworking to keep texture tender.

Crack and bind

Add cracked black pepper (coarsely cracked for a pronounced 'kali mirch' bite), coriander powder, garam masala and salt. Add bread crumbs (or squeezed soaked bread). Mix thoroughly but gently. Taste a small pinch by pan-frying a tiny portion to check seasoning and pepper intensity; adjust salt and pepper as needed.

Season

Cover bowl and refrigerate for 20–30 minutes. Chilling firms the mixture and helps kebabs hold shape.

Chill the mixture

Divide the mixture into 10–12 equal portions (serves indicated below). With slightly wet hands, shape each portion into a round patty or elongated kabab about 2" long and 1/2" thick. Press gently to compact but avoid over-compressing.

Shape kebabs

Lightly dust each kabab with all-purpose flour, then press into semolina or extra breadcrumbs to coat the exterior. This gives a crisp, golden crust while retaining a succulent interior. Shake off excess flour/crumbs.

Coat for crispness

Heat 1/4 to 1/2 cup vegetable oil in a heavy skillet over medium heat. Oil should be hot but not smoking — when a small pinch of flour sizzles on contact, it's ready.

Place kebabs in a single layer without crowding. Fry for 3–4 minutes per side, adjusting heat so they brown evenly without burning. Use a spatula to press gently once or twice to ensure even contact. Total frying time will be about 8–10 minutes depending on thickness. For thicker kebabs you can finish in a preheated 350°F (175°C) oven for 5–7 minutes to cook through without over-browning.

Pan-fry kebabs

Transfer cooked kebabs to a plate lined with paper towels to absorb excess oil.

Drain

Arrange Kali Mirchi Kababs on a platter with lemon wedges, mint/cilantro chutney, and sliced onions. Squeeze lemon over the kebabs just before eating. Serve hot as an appetizer or with naan/roti and a salad for a main course.

minced lamb (or beef)

onion, finely grated or very finely chopped

fresh cilantro (coriander), finely chopped

green chilies, finely chopped

fresh ginger-garlic paste

egg (large)

bread crumbs (or 1 slice white bread, soaked & squeezed)

black peppercorns, freshly cracked (coarse)

coriander powder

oil (for mixing, optional — keeps kebabs moist)

all-purpose flour (for dusting)

fine semolina (rava/sooji) or extra breadcrumbs (for crisp exterior)

vegetable oil (for shallow frying)

lemon wedges

fresh mint or cilantro chutney

sliced onion, optional

Trim excess fat from chicken thighs and cut into 1 to 1 1/4-inch cubes for even cooking (about 24–30 pieces). Pat pieces dry with paper towels.

Prepare chicken

In a large bowl, combine yogurt, minced garlic, lemon juice, olive oil, ground cumin, ground coriander, paprika, salt, black pepper, turmeric (if using), and red pepper flakes (if using). Whisk until smooth.