Seeraga samba(Jeerasal and Khaima) chicken biriyani. See great recipes for Chicken Biryani, Awadhi chicken biryani too! Seeraga Samba is also known as Jeerasal and Khaima arisi. According to Praveen, the rice's ability to absorb large quantities of water without turning mushy makes it ideal for biryani aside from its unique fragrance that he compares to cumin.

Super simple & quick recipes to make fluffy, non-sticky & flavorful jeera rice every time. Jeera rice is a flavored Indian rice dish made by cooking basmati rice with ghee, cumin & other fragrant spices. Making jeera rice is one of the simplest & only needs a handful of ingredients that are mostly. You can have Seeraga samba(Jeerasal and Khaima) chicken biriyani using 19 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Seeraga samba(Jeerasal and Khaima) chicken biriyani

You need 2 cups of seeraga samba rice.
It's 4 cups of water (1:2 ratio).
It's 2 cups of chopped onions.
It's 1 cup of chopped tomatoes.
Prepare 5 of green chillies.
It's 1 cup of mint leaves.
Prepare 1/2 cup of coriander leaves.
It's 500 gms of chicken.
It's 1 tablespoon of chilli powder.
Prepare 1 1/2 tablespoon of ginger garlic paste.
Prepare 1 inch of cinnamon.
You need 4 of cloves.
You need 1 of star anise.
Prepare 2 of bay leaves.
You need 1/2 cup of curd.
Prepare 1/2 of lemon juice.
You need As per taste of Salt.
Prepare 2 tbsp of oil.
You need 1 tbsp of ghee.

Jeera rice is also one of the most popular Indian rice-based dish served in restaurants. many people prefer to have jeera rice instead of plain basmati rice to go along with dals or curry dishes. The tempering with cumin and fragrant whole spices takes the simple rice dish a level notch up.

Seeraga samba(Jeerasal and Khaima) chicken biriyani instructions

Wash the rice twice and soak for about 30 mins. Wash the chicken and drain off excess water. Now to chicken add, 1 tablespoon ginger garlic paste, lemon juice, curd, chilli powder, 1/2 cup of mint and coriander leaves. Add 1/2 spoon of salt and rest the chicken for half an hour..
In a heavy bottom pot, add ghee and oil. Add all dry garam masala and green chillies, give a mix. Add onions, once it turns golden brown add ginger garlic paste wait until raw smell subsides, then add tomatoes close the lid and wait until tomatoes are mushy. Then add marinated chicken give a mix until chicken is white finally close alert for about five minutes..
Add four cups of warm water, once water starts boiling add the soaked rice and cook for 10 minutes in a open pot. After 10 minutes add salt, remaining ghee, mint leaves, coriander leaves and close the lid. Allow it to cook on slow flame(dhum) for about 20 minutes wait until the pressure is released and serve the Biryani hot..
Note: Aromatic South Indian biryani style with the special rice called seeraga Samba. You can also try the same with basmati rice if you are not getting seeraga Samba. Make sure you do not add less water because the rice absorbs more water than the normal rice..