Chicken65 Seeraga Samba Biryani Recipe

Rinse and soak rice

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.

Cook rice to al dente

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.

Marinate chicken

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).

Shallow fry 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.

Prepare saffron (optional)

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

Make biryani base

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.

Layer rice and chicken

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.

Dum (steam) cook the biryani

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.

Rest and serve

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.