Seeraga Samba Chicken Biriyani Recipe

Rinse the seeraga samba rice under cold water until the water runs clear to remove excess starch.

Soak the rinsed rice in 2 cups of water for 20–30 minutes, then drain and keep aside.

Bring 2.5 cups water to a gentle boil in a wide pot. Add 1 tsp salt, bay leaves, cardamom, cloves, cinnamon stick, and star anise.

Add the drained rice to the simmering spiced water. Cook the rice uncovered on medium heat for 6–8 minutes until it is 70–80% cooked (grains should be soft on the outside but firm inside). Drain the rice in a colander and remove whole spices if you prefer. Set aside.

Trim and pat dry the chicken pieces. Make 2–3 shallow slits on each piece to help the marinade penetrate.

In a large bowl combine 3 tbs whisked yogurt, 2 tbs ginger-garlic paste, 1 tsp red chili powder, 1/2 tsp turmeric powder, 1 tsp salt, and 1 tbs lime juice. Rub the marinade thoroughly over the chicken pieces and into the slits.

Cover and refrigerate the marinated chicken for at least 30 minutes, preferably 2–3 hours (up to overnight) for deeper flavor.

Heat 4 tbs vegetable oil and 2 tbs ghee in a heavy-bottomed wide pan or Dutch oven over medium heat.

Add 1 tsp mustard seeds and 1 tsp cumin seeds. When they crackle, add the 2 cups sliced small onions and sauté until soft and beginning to brown, about 8–10 minutes. Reserve about 2 tbs of these onions for garnish.

Add 3 slit green chilies and 10 curry leaves; sauté 1 minute. Then add the chopped tomato and cook until it breaks down and oil separates, about 4 minutes.

Stir in 2 tbs biryani powder, 1 tsp coarsely crushed black pepper and 1/2 tsp crushed fennel (if using). Cook the spices with the onion-tomato mixture for 2 minutes to bloom the flavors.

Add the marinated chicken pieces to the pan, arranging them in a single layer. Sear on medium-high heat for 6–8 minutes, turning once so pieces get light brown color. Do not fully cook—the chicken should be about 70% done.

Mix in 1/2 cup chopped mint and 1/2 cup chopped coriander leaves into the chicken. If the mixture seems too dry, add 2–3 tbs water. Adjust salt to taste.

Preheat the oven to 160°C (320°F) if you plan to finish the biryani in the oven. Alternatively, you can use stovetop dum method on very low heat.

Soak 10 saffron strands in 3 tbs warm milk for 5 minutes to release color and aroma.

Reduce heat under the chicken to low. Spread half of the par-cooked rice evenly over the chicken layer using a spoon to avoid pressing the rice down.

Sprinkle half of the saffron milk over the rice, scatter half of the reserved crispy fried onions, and a few extra mint/coriander leaves.

Add the remaining rice to form the top layer. Drizzle the rest of the saffron milk, scatter remaining fried onions, and dot 1 tbs ghee over the rice.

Seal the pan tightly with a heavy lid or cover the rim with aluminum foil and place the lid to create a good seal.

Dum cooking: place the sealed pan on a griddle/tawa over low heat and cook for 20–25 minutes, or transfer the sealed pan to the preheated oven and bake for 20 minutes. This will finish cooking the chicken and allow flavors to meld.

After cooking, let the biryani rest sealed for 8–10 minutes to settle the steam.

Gently fluff the top layers with a fork, taking care to lift and not mash the rice. Transfer to a serving dish or serve directly from the pot.

Squeeze a little lemon juice over the biryani to brighten flavors and garnish with the reserved fried onions, a few extra mint/coriander leaves, and lemon wedges on the side.

Serve hot with raita (yogurt cucumber), boiled egg (optional), or a simple salad.