What a way to celebrate a weekend! Protein rich and spicy chicken biryani coming from the authentic Arcot, Tamil Nadu. Amma says, secret to making tasty Biryani is fresh ingredients and spices. Try using aromatic rice varieties like Seeraga Samba rice that lifts the very senses.
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| ARCOT BIRYANI |
Ingredients:
- 1/2 kg Seeraga Samba Rice
- 1/2 kr chicken (diced to medium sizes)
- 5 Onions - medium sized (finely chopped)
- 4 Tomatoes - medium sized (finely chopped)
- 1 cup coriander (finely chopped)
- 1 cup mint leaves/ pudina (finely chopped)
- 4 curry leaves
- 2 tsp red chilli powder
- 1 cinnamon stick
- 2 cloves
- 2 cardamoms
- 2 bay leaves
- 4 green chillis
- 1 tsp ginger-garlic paste
- 1 cup vegetable oil
- 4 tsp ghee
- salt as needed
Method:
- In a heavy bottom pan, heat ghee and oil.
- Add the dry spices - cloves, cinnamom stick, bay leaves and cardamoms
- Then add onions and saute well, followed by curry leaves and green chillis.
- Once the onions become translucent, toss in the tomatoes and ginger-garlic paste.
- Fry them all till combined.
- Fold in the chicken pieces and sprinkle salt and chilli powder. Mix well. Pour in a little water.
- Let the gravy come together and release the oil to the sides of the pan.
- Soak the rice for 5 minutes. Measure the rice in cups. for example 1/2 kg rice = 2 cups rice. This will be helpful to add the right quantity of water.
- Once the chicken is almost cooked and the water/ gravy is thick fold in the rice gently.
- For 1 cup of the rice measure 2 cups of water, now the pour the water into the pan. Allow it to simmer.
- Time to taste - check if you require more salt or spice into the biryani.
- Now cover the pan with a heavy lid for about 20 minutes.
- Garnish with coriander or lime. serve with thayir pachdi/ raita :)