Dindigul Chicken Biryani

1. 1

   Prepare the rice and chicken

   • Wash the Seeraga Samba rice thoroughly and soak it in water for 30 minutes. Drain before using.
   • In a bowl, combine the chicken pieces with yogurt, turmeric powder, lemon juice, and 1 teaspoon of salt. Mix well and let it marinate for at least 30 minutes.
2. 2

   Make the biryani masala paste

   • In a grinder jar, add the shallots, green chilies, ginger, garlic, cinnamon, cloves, cardamom, star anise, mace, and fennel seeds.
   • Grind to a coarse paste without adding water initially. If needed, add a tablespoon of water to help it grind smoothly.
3. 3

   Cook the biryani base

   • Heat ghee and oil in a heavy-bottomed pot or pressure cooker over medium heat.
   • Add the bay leaf and sliced onions. Sauté for 6-8 minutes until the onions turn deep golden brown.
   • Add the ground masala paste and cook for 8-10 minutes, stirring occasionally, until the raw smell disappears and oil starts to separate from the masala.
   • Add the chopped tomato and cook for 2-3 minutes until it turns soft and mushy.
   • Add the marinated chicken and cook for 10-12 minutes, stirring, until the chicken is seared and partially cooked.
   • Stir in the chopped mint and coriander leaves.
4. 4

   Combine and cook the biryani

   • Add the drained rice to the pot. Gently stir for 1-2 minutes to coat the rice grains with the masala without breaking them.
   • Pour in 3 cups of water and the remaining 1 teaspoon of salt. Stir gently and bring the mixture to a rolling boil.
   • Cook on medium heat, uncovered, for about 5-7 minutes, until the water level is almost the same as the rice.
5. 5

   Dum cook the biryani

   • Reduce the heat to the lowest possible setting.
   • Cover the pot with a tight-fitting lid. You can place a heavy object on top to seal it well.
   • Let it cook on 'dum' for 15-20 minutes.
   • After 20 minutes, turn off the heat and let the biryani rest, undisturbed, for another 10-15 minutes. This step is crucial for the flavors to meld.
6. 6

   Serve

   • Open the lid and gently fluff the biryani with a fork from the sides.
   • Serve hot with onion raita or a simple boiled egg.

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